Getting ready to brew NB’s St Paul Porter extract this weekend. I’ve done several kits with specialty grains and just followed the directions for steeping that came with the kit. But the more I read on the forum, the more I’m convinced there could always be a better way than the instructions give, so my thought is that steeping the grains in cold- but- getting -warmer water for 20 minutes might not be optimal. I’ve been studying all grain methods, so I’m thinking–if these grains were in an all grain mash, they’d get mashed for an hour at around 150* f. So…
Any advice from you seasoned veterans on what method would be best to extract optimal flavor from these steeping grains? Actual grains are .5lb english chocolate malt and .5lbs english dark crystal.
Thanks for any help.