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updates to Briess Hot Steep method
# Let the thermos sit for 15 minutes.
# Shake the thermos a second time for 20 seconds.
# Pour the mixture through a coffee filter; leave for 30-45 mins to fully extract.
# Cool the wort to room temperature and serve no later than 4 hours from the preparation time.
The result is wort that serves approximately 6-8 people and is ideal for evaluating aroma, flavor, mouthfeel, and color of specific malts.
: Notes:::* Evaluate base malts as 100% of the sample, specialty malts with 50% of the specialty malt and 50% of a base malt, and dark-roasted malts with 15% of the dark-roasted malt and 75% of a base malt.::* If different samples are being prepared, clean the mill to avoid cross contamination of differently flavored malts.::* Pour the entire sample into the filter at once so that the grains settle; filter paper should not have any aromas. * See [http://blog.brewingwithbriess.com/wpmalt-content/uploadssensory-methods-you-can-perform-in-your-own-home-or-brewery/2016/09/Briess_Whitepaper_ASBCHotSteepMethod.pdf this Breiss whitepaperblog post] and this BeerSmith podcast (~19:20 minutes in): https://youtu.be/KbHVk5oafw4?t=19m30s.
* [https://www.youtube.com/watch?v=w2PKFSJKcRA BeerSmith interview with Andrea Stanley and Lindsay Barr on how the hot steep method was produced, and how this sensory method is being used to identify flavor differences in barley variety, malt variety, etc.]