Prepare and steep specialty grains

While the water in your brew kettle is heating, prepare your specialty grains. Specialty grains contribute flavor, aroma, and color to the finished beer that can't be obtained from malt extract alone. Our CB&B Pale Ale includes the following specialty grains

• 12 ounces (340 grams) crystal 60 malt

More than likely, your homebrew shop will have already crushed your specialty grains for you. If not, place the grains in a sturdy zip-top bag and lightly crush them with a rolling pin or heavy Belgian beer bottle. The crush won’t be as good as you'd get with a mill, but it should be adequate for your first batch.

Place the crushed grain into a mesh bag. These are made from muslin or nylon and make it easy to remove your spent grain from the hot water. Muslin bags are only intended for a single use, while nylon bags can be washed and reused.

Once the brewing water has reached 160°F (71°C), kill the heat, place your bag of grains inside, and put the lid on.

Set your timer for 30 minutes, and move on to the next step!

On the following page, Steve will demonstrate how to work with specialty grains.