Does anyone know a good comprehensive resource to compare different base and specialty grains and their resulting flavor profiles?
I just got back from a trip to the brew shop to get some stuff. They had a couple new malts I haven't heard of before. One was this CaraBohemia malt. It had an SRM of around 70L and was described ...
What is the proper procedure for steeping specialty grains while extract brewing? Temp, time, grain bags or not.