ChandlerBang
Well-Known Member
Some recipes say steep specialty grains from luke warm to 170 degrees. Most say steep at 160 for 30 minutes or whatever.
Is there any advantage to the first way? I would think it would take less time, but you won't get nearly as much of the sugars out of the grains will you?
Is there any advantage to the first way? I would think it would take less time, but you won't get nearly as much of the sugars out of the grains will you?