In looking through all your wonderful extract recipes I’ve noticed a wide range of temperatures and steeping times for the specialty grains. Is there some formula to determine how long what type of grain should be steeped? I am beginning to develop my own extract recipes, and that is one of the few variables I still don’t understand.
As difficult as it is to admit, brewing is a whole lot like cooking and there are many ways to get the job accomplished. Steeping is one of these tasks. When using
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