captaineriv
Well-Known Member
I was reading a beginner homebrewing booklet that specifically states, "Crystal malt sugars can be extracted by boiling only." It seems that base malts should be mashed around 160 degrees F. Is the steeping process for specialty grains similar (as far as temperature) to the mashing process of base malts or does the whole "Do not boil" thing not even apply to specialty grains? Whatever the case, can anyone tell me (or send me a link about) the temps and basic process to extract the sugars from specialty grains like crystal malt and black patent?
captaineriv
captaineriv