Steeping question

[blong]

In my last batch, I got some flavored steeping grains for flavor. I steeped them (45min@160F), then brought to a boil and added all the malt extract.

Does the steeping grains contribute to the available food for the yeast to convert to alcohol? Could I use all steeping grains? Would this be the same as all-grain brewing?

If somebody could recommend me to someplace that explains all-grain brewing, that probably would answer my questions.

-b

[paul84043]

Steeping grains is very similar to "mashing", which is what you do to grain to convert and extract the sugars. (very condensed explaination, it's a bit more complicated...)
Steeping grain gives it color, some flavor, and what some people call "mouthfeel".
Mashing is when you take the grains to a specific temperature and hold it for a set amount of time. Depending on the grain and the style of beer, there may be several stops along the way. Mashing takes more time and special equipment, but is said to increase the quality and flavor of your beer.

THere are countless resources online, I know that John Palmer's "how to brew" is online, you can always punch that in. You can also just type in "steeping grains" or something similar and get many, many hits.

I still do extract kits primarily, I love the steeping step, the smell is wonderful.

[frspinale]

http://www.howtobrew.com/intro.html

this should be a good place to start.

[LorenzoJ]

My understanding is that steeping specialty grains adds to color and flavor but does not contribute much to the available fermentables. The process is fun and does smell great however....... kinda like a 3-5 gal cup of tea steaming away.