Specialty Grains

[Chetsmith7]

I am a novice brewer. I use extracts and I have experimented a little with specialty grains and some adjuncts. I haven't used the darker specialty grains yet, though. I am unclear on whether I should crack Black patent malt, Chocolate malt, and Roasted Barley or just steep them in a bag as is. Any insight would be much appreciated. Thanks!

 

[Yooper]

I am a novice brewer. I use extracts and I have experimented a little with specialty grains and some adjuncts. I haven't used the darker specialty grains yet, though. I am unclear on whether I should crack Black patent malt, Chocolate malt, and Roasted Barley or just steep them in a bag as is. Any insight would be much appreciated. Thanks!

All whole grains, no matter what kind, need to be crushed before steeping. The only exceptions would be grains that come in flakes, like some flaked wheat or flaked oats. They have been processed already, so they don't need to be crushed.

 

[WrongCoastBrewery]

If you buy the extract kits, often they come with grains and many will actually crush them for you so they are the right size.

 

[pericles]

+1 to both of the above. You always need to crack your grains, unless someone else has cracked them for you.

 

[Chetsmith7]

Thank you for the help! It is much appreciated!