Changes

Extract brewers often steep grains before the boil to add color, flavor and body to the beer. Unlike [[Mashing|mashing]], steeping does not add any fermentable sugars to the brew, but the addition of steeped grains can provide a large variety of flavors and colors to your extract brew. The steeping process is done before the boil. Grains are typically put in a steeping bag and immersed in the brewing water. The water is raised to 150-170 F and held for 30 minutes. The grain bag is then removed, and malts and hops added to the resulting tea to continue with the normal extract boiling process. Be aware that not all grains are suitable for steeping. Many malts like pale malt, munich malt, wheat malts, some specialty malts as well as most flaked ingredients must be mashed to impart their full body and flavor.