In brewing, what is the purpose of steeping caramel or crystal malts?

Steeping caramel or crystal malts primarily serves to enhance the flavor profile of the brew. These malts impart a range of rich flavors, including caramel, toffee, and sometimes a hint of nuttiness, resulting from the specific types of sugars and compounds that are soluble during the steeping process. This infusion of flavor plays a critical role in the overall character of the beer, especially in styles that require a pronounced malt presence.

While it's true that steeping these malts can also contribute some color to the brew and introduce fermentable sugars, the primary intent in home or craft brewing is often to extract the diverse flavors contained within the malts. The process typically involves soaking the grains in hot water, which allows the soluble components to dissolve and season the wort without significantly adding fermentable sugars, especially when steeped at temperatures that do not activate the enzymes responsible for those conversions.

In essence, steeping caramel or crystal malts enriches the beer's flavor, making it an essential technique in achieving desirable taste outcomes in many beer styles.