Steeping Specialties

This simple technique makes it possible for extract brewers to brew an almost unlimited variety of beer styles. It simply involves steeping specialty grains into water before starting the basic extract brewing process.

Most specialty malts are well suited for steeping into extract brews including all Briess caramel malts, Carapils^® Malt, dark roasted malts and malted barley. It is not recommended to steep Briess Pale Ale Malt or Munich Malts because starch could be extracted which would interfere later in the brewing process.

Cheesecloth, a nylon stocking, or any fine mesh material will work well for this method:

1. Put crushed grains into a mesh bag and fasten with a string or clothespin or chips clip.
2. Fill stainless steel pot about 1/2 to 2/3 full of water. Heat the water to 155° F. Turn off the heat.
3. Put the bag in the hot water and "steep" for 30 minutes.
4. Remove the bag from the water.
5. "Sparge" the remaining flavor and color from grains in the bag. To do this, put the bag in a strainer, hold the strainer over the pot and pour hot water over the bag of grains.
6. Begin the basic extract brewing process using the flavored water.

Return to Top