Do I need to crush all specialty grains for extract?

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Beerens

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I am on my fifth batch of extract. I have used specialty grains in all but my first. I thought that I read a book or an article about how milling some grains is not necessary. One source wrote something about how some grains are to rigid (black patent maybe?). I believe that another said that it was not necessary at all for some. Am I remembering wrong? I have been cracking all my grain with a rolling pin and am wondering if I should crush all my specialty grains. Have I been doing something wrong?

Thanks in advance!
 

avidhomebrewer

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Yes, you should crush all of your grains that you use for specialty grains. Even though you aren't after extract potential with the specialty grains, you should crush them; you are only after color from the grains. I would think you aren't using that much in specialty grains (maybe a pound or 2, tops), so crushing them with a rolling pin and putting them in a steeping bag will be adequate.
 

gtpro

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you should absolutely mill specialty grain, the only grains I can think of that dont need to be milled are like flaked oats or flaked wheat, because they are not contained within a hull.
 

david_42

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You mill specialty grains to maximize the extraction of color and flavors.
 
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