Question occurred to me in regards to specialty grains used with extract kits.
Are the grains used in extract recipes always steeped 30 mins as a rule of thumb? I know a lot of recipes say 20 mins or 170deg.
Palmers books recommends 30 mins with water temp ranging between 150-170. At my altitude I usually keep it just below 170. The brew I have in primary (belg. tripel) I steeped 30 mins at 165 based on the info in his book. I also use an outdoor burner, thus getting up to temp can occur quickly.
Also what’s the thought process on splitting the grains into multiple mesh bags to improve the sugar extraction? I guess what I asking here is what do most consider the magic number in weight before splitting it up.
Do you simply let the liquid drain out or help (squeeze) it a bit.