Section 2 – Brewing with Extract and Steeped Grain
Introduction
In this section of the book, I will start to teach you how to produce some of the wort from the malted grain itself. We will use an intermediate step on the path to all-grain brewing, known as “steeping,” to add some fresh malt character and complexity to an extract-based wort. However, I am going to make you jump into the deep end of the pool and swim to the ladder before I turn you loose to play. The steeping process is not difficult, but it helps to have an understanding of the characters and attributes of the different malts—those that can be steeped versus those that need to be mashed. Once you understand the differences, steeping will make perfect sense and you won’t make the mistake of trying to steep the wrong kind of malt.
In this chapter, I will explain what malt really is and how it is produced. Steeping, Germination, and Kilning, and how these different processes are manipulated to produce different malt flavors that make different beers. I will describe some of the most common malts and their different uses. Then I will get into some of the technical details that are measured to differentiate the different malts. This is science, but it is science that every brewer relies on to make brewing decisions, be they at home or in a commercial brewer.
This chapter will describe how to improve your extract brewing by using small amounts of specialty grains in an example recipe for a porter. This method does not require any extra equipment (except a sock or grainbag) and gives you a lot more flexibility in producing the wort for your intended style of beer. This chapter will guide you step-by-step through the additions to the brewing process. The additional work is so small and the results are so gratifying that you will probably never brew solely with extract again!
