What are "specialty grains"? How to they differ from other grains?

There are two major classes of "specialty grains". Caramel malts (often called "crystal malts") impart an amber color and a sweet, malty flavor in beer. Roasted malts range from light, toasted malts like the biscuit flavored Victory Malt, to the very dark, very roasty character of chocolate malt. Specialty grains contain very few fermentables, so their flavors will remain relatively unchanged throughout the fermentation process. Most other grains are "fermentable malts" or "base malts." These include pale malt, lager malt, color malts (Vienna, Munich and Aromatic), and wheat malt. These grains require mashing to convert starches to fermentable sugars, and should not be steeped.

How long and at what temperature should I steep specialty grains?

Steep specialty grains for about 20 minutes at 65° C to 75° C. Tannins, which cause astringent bitterness and chill haze, are efficiently extracted by boiling water.

Can I crush the specialty grains in a coffee grinder or blender?

Specialty grains do not add many fermentables and thus "mill size" is not critical. However, it is important not to grind grain so fine that husk material exits the muslin bag and transfers harsh flavors to the wort during the boil. We suggest milling the grain with a roller mill, or cracking at home with a rolling pin.

After the specialty grains have been crushed, how long will they be fresh?

Like coffee, crushed grains are open to the atmosphere and gradually lose some aromatics and flavor. It is best to use crushed grain within two weeks. Store crushed grains in a tightly closed container in the freezer.