Blackfriar
Apprentice
I read a book lately on Belgium brewing that referred to steeping some of the grains at the end of mashing and through lautering. The grains they were steeping at the end were (I think) Caramunich, Carared and CaraAroma, all grains that don’t require mashing. Does anyone know what he effect would be? Has anyone tried it? I always put all my garins in at the start of mashing, am I missing somthing here?