Ok this might sound like a dumb question. But what is the typical temp you want to hit for doing a 60 min boil. Obviously water only Boils at 212 degrees. But the last batch I made I was able to keep a slow roiling boil and the water was only in the 160-170 range. So should I shoot for 212 the whole 60 min or how ever Long I am doing my boil or what temp should I shoot for. I know that I ONLY steep grains at below 170 but what about the rest of the beer making process. Thanks for any advice on my question.