This is my name for the processing of specialty grains in a combination extract-grain batch. It works like this:

  1. Put the specialty grains in a pot add water to at least cover (more is fine).
  2. Raise heat to between 150° and 180°, maintain heat for at least 30 minutes.
  3. Put a strainer over your brewpot, pour in the grains and water, and then sparge (rinse) the grains with at least 130° (but not boiling) water until the runoff is mostly clear.

From there, you can add dry malt extract or malt extract syrup to the runoff, and then boil as usual.