In this section of the book, I will teach you how to produce some of the wort from the malted grain itself. We will use an intermediate step on the path to all-grain brewing, known as "steeping," along with extract brewing to produce a fresher, more complex tasting wort than can usually be produced from extract alone. The process is not difficult but it takes some additional time and you need to have an understanding of the flavors and characters of the different malts- those that can be steeped versus those needing to be mashed. This method will be taught in the next two chapters.

In Chapter 12 - What is Malted Grain?, I will review what malt is and how it is produced. Then I will describe the most common malts and their different uses. The last part of the chapter will discuss how we measure the yield and efficiency of an all-grain mash and compare these numbers with what we can obtain by steeping.

Chapter 13 - Steeping Specialty Grain, will describe how to improve your extract brewing by using small amounts of specialty grains in an example recipe for a porter. This method does not require any extra equipment (except a sock or grainbag) and gives you a lot more flexibility

Beta Glucanase 95-113°F 4.5-5.5 Best gum breaking rest.

Your tools are rather limited for the amount of work you have to do. The hedge trimmer will be really useful for cutting all of the end twigs off, but will be quit working once you get back towards the branches. The clippers will be useful then- they will be able to cut the middles of all the branches, but aren't strong enough to cut through the joints. When you are done, there will be a lot of odd branched pieces left over in addition to your little pieces.

Some topics in this essay:
Defined Figure, Corn Cane, Rest Finally, Roast Barley, Conversion Rest, Maximum Yield, Munich Brown, Caramel Malts, Soft Water, CaCO3 HCO3, base malt, 05 lb, hardness caco3, diastatic power, malt --, maximum yield, 5 /, mash ph, dextrin malt, ppm divide, / 5 =, / 6 =, lb 5 gal, 5 gal batch, 75 35 30,