This is my name for the processing of specialty grains in a combination
extract-grain batch. It works like this:
- Put the specialty grains in a pot add water to at least cover (more
- Raise heat to between 150° and 180°, maintain heat for at least
- 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.