arbrinkman
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I recently brewed a porter in which the recipe called for steeping 2 pounds of specialty grains in 1 gallon of water at 160 F for 30 minutes. This resulted in a beer with almost no porter character. Should I have used a greater volume (2 gallons) of steeping water to get more flavor from the grains? I steeped (black patent, crystal 80, chocolate and special roast malts).