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Hello all,



I am looking to make the leap to all grain. I mean I have helped others with all grain so I know what I am doing. But looking at some of the extract recipes I have been working with and love (Belgian Tripel) there is a grain steeping step for Belgian aromatic grain. I have already converted the LME and DME to grain (just deciding on what base grain now), but I am not sure how that aromatic grain plays into the mashing, sparging, strike water setup.



Does it still steep in something somewhere? or does it get added to the mash?



Thanks!



Here is what I am working with recipe wise:



6.6 lbs of Light LME coverted to 8.8 - 9lbs of Belgain Pale, Carmel pils, or Biscut malt (undecided)

3lbs of DME Pilsen coverted to 4.5 lbs of Pilsen malt

1lb of Belgian Candi sugar

4 oz of Belgian Aromatic (converted to ??? if needed)

1 oz Northern Brewer Hops at boil

1 oz Goldings (unsure which yet) at 5 minute



:imgres:

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