What is the primary purpose of steeping specialty grains in brewing?

The primary purpose of steeping specialty grains in brewing is to release sugars already present in the grains. When specialty grains are steeped in hot water, various enzymes become activated, breaking down complex carbohydrates into simpler sugars. This process not only contributes fermentable sugars to the wort but also allows for the extraction of flavors, colors, and aromas specific to the types of grains used.

While steeping does contribute to the color of beer and can enhance its aromatic profile, these effects are secondary to the primary goal of extracting fermentable sugars. It is important to note that steeping specialty grains does not significantly decrease fermentation time; rather, yeast fermentation times are determined by various factors, including yeast health, wort temperature, and sugar concentration. Therefore, the correct answer highlights the critical role of steeping in sugar extraction, which is fundamental to the brewing process.