Steeping

This releases the sugars into the water

Heat Water to 70 Degrees.

Steep malts (in a straining bag) for 60 mins keeping temp between 64 and 68 degrees.

Lift out bag and allow to drain, then run -boiling- just a little cold water over to release more sugars.

# Boiling

Heat water to a rolling boil, start 60m timer when it starts boiling.