I been been brewing ales for about a year and have been satisfied with my results in both partial grain and full grain processes. I now want to make a Baltic Porter. The recipe calls for liquid extract, dry malt extract, specialty grains (various crystal malts), and lactose and malto-dextrin as flavoring ingredients. I've never used DME, lactose, and malto-dextrin before and would appreciate your confirming my understanding of where they enter the process.
Specialty grains- steep in 160-170 degree water for 30 min and strain into brewpot with extracts at beginning of process
Liquid extract and DME- goes into brewpot with required amount of boiling water
Lactose and malto-dextrin-go into pot with extracts at beginning of process
And some more detailed questions:
1. Are there any tricks to using DME? I'm thinking that since it is a powder, it might clump up going into the water.
2. Does it matter when the lactose and malto go in the pot?
3. Is there a drawback to steeping specialty grains for an hour as long as the water is below 170? This question is related to my all grain brewing. The homebrew store mills the base grains and specialty grains together so they both get mashed.
Thank you for your help.