Should I crush all specialty grains?

[dhammers91]

I have been brewing for a year now. I am having a slight brain fart. I am making an all-grain moose drool clone. So there is a lot of dark malts. I am wondering if I am supposed to crush those dark specialty grains? Or leave them whole? For some reason I thought I read somewhere that grinding specialty malts makes them more bitter. And my last question is, if I do an extract or mini mash, should those specialty or steeping grains be run through the mill as well?

Thanks for the help! Sorry about the brain fart!


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[boydster]

Yep, crush 'em. Whether mashing or steeping, they work best when crushed.

 

[tootal]

Agreed, crush them but if you're worried about tannins you can throw them in the last 15 minutes of the mash and limit their exposure and still get what you need out of them.

 

[hunter_le five]

 

[dhammers91]

Sounds like I will be crushing them! Thank you for your responses!


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