David Baker
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- Nov 26, 2019
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This subject seems to be absent from all the BIAB articles (for which many thanks) and I can't find any reference to it in the forums. Yet in the Pale Ale recipe there is an item Crystal 40. Presumably the method described includes this item in the mash despite the fact (I'm told) that in a 60-minute mash such specialty grains will start to give off tannins. Is this true? And should we be steeping (30 minutes) for those grains in addition to mashing the full 60 for the rest?