Steeping specialty grains is one of the simplest, yet most effective, ways to get more from your homebrew. Decent beer can be brewed from malt extract alone, but steeping specialty grains can make decent beer great. Even styles that you can brew exclusively from extract—Hefeweizen, pale ale, and bock, for example—receive a flavor boost from the odd specialty grain here and there.
Here’s how to get the most from specialty grains in your extract-based brews.
If possible, crush specialty grains right before use. Much as with coffee, oxidation sets in pretty quickly once grain is milled. But unlike in all-grain brewing, you don’t need a beautiful, uniform crush to get the most from grain that’s only steeped, so even a rolling pin or wine bottle can do a decent job. Just try to make sure the grains are mostly broken up.
Use a muslin or nylon mesh bag to contain the grain. Some flour particles will inevitably fall through the mesh, and that’s fine. You just want to keep the big chunks contained, especially the husks. Boiled husks do not a good beer make.
Steep specialty grains in hot water for about half an hour. You can either heat the water to 160°F (71°C) and add the grain as you might prepare tea, or you can add the grain directly to cold water, turn on the heat, and remove the grain when the temperature of the water reaches about 160°F (71°C). In either case, aim for a total steeping time of about half an hour, and remember: Never boil specialty grains!
Use specialty grains with restraint. It’s tempting, especially when you’re just starting to develop your own recipes, to put a little of this and a bit of that into every beer. But too many different kinds of grain can confuse and overwhelm the palate. As with packing for vacation, if in doubt, leave it out. Take notes, and if you feel something is lacking when you taste the finished product, use that information to decide what might need adding the next time you brew.
That said, if a recipe doesn’t call for any specialty grain whatsoever, consider adding a small amount of a neutral grain such as Cara-Pils or a small amount of a light crystal malt such as Crystal 10. Even just a few ounces of a mildly flavored grain can offer a bit of malt freshness to your beer, a bit like adding fresh vegetables to canned soup.
As with all techniques, steeping specialty grains is just one of many tools in your brew belt. Used wisely and appropriately, it can dramatically improve the quality and flavor of your homebrew.