Steeping specialty grains is the process of soaking grain at 160°F (70°C) for 20 to 30 minutes to extract colour and flavour for use in extract brewing. No starch to sugar conversion occurs as it does in mashing and not all grains can be steeped (such as base malts). Some grains that can be steeped will perform better if mashed.
Steeping grain
Revision as of 16:00, 4 October 2007 by Thejadeddog (talk | contribs)
