Changes

'''Extract brewing''' is the form of brewing used by most new brewers. Extract brewing involves the use of concentrated [[Extracts|Malt Extract]] in the brewing process. The use of malt extract lets the brewer skip the mashing process, and move directly to the boil and fermentation steps. Extract brewing takes considerably less time and equipment than [[All Grain]] brewing. In extract brewing , [[Extracts|Malt Extract]] is added directly to the brew pot and boiled together with [[Hops]] to create a sweet liquid called ''[[wort]]'' for fermenting. You can make very high quality beer using extract brewing, but it does not offer the full range of ingredient and process variations that are possible with [[All Grain]] brewing.

* Specialty whole grains may be steeped in either the main brew pot while heating (or a separate pot) to add color, flavor and body. See the heading on steeping grains below.* Syrup Liquid [[Extracts|malt extract]] or dry extract is added to the water to form a sweet ''[[wort]]''

Extract brewers often steep specialty grains (such as caramel or roasted malts) before the boil to add color, flavor and body to the beer. Unlike Similar to [[Mashing|mashing]], steeping does not add any adds fermentable sugars to the brew, but and the addition of steeped grains can provide a large variety of flavors and colors to your extract brew. The steeping process is done before the boil. Grains are typically put in a steeping bag and immersed in the brewing water. Alternatively they can be steeped in a separate pot while the main boil is being prepared. The water is raised to 150-170 F 170F (65-75C) and held for 30 minutes. Unlike mashing though, keeping the temperature constant is not as important for steeping, as there is no enzyme activity occurring with specialty grain. The grain bag is then removed, and malt extract and hops added to the resulting tea to continue with the normal extract boiling process. Be aware that not all grains are suitable for steeping. Many malts like pale malt, munich malt, wheat malts, some specialty malts as well as most flaked ingredients must be mashed to impart their full body and flavor.