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# 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.
::* 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.
The result is wort that serves approximately 6-8 people and is ideal for evaluating aroma, flavor, mouthfeel, and color of specific malts.
* See [http://blog.brewingwithbriess.com/malt-sensory-methods-you-can-perform-in-your-own-home-or-brewery/ this Breiss blog post] and this BeerSmith podcast (~19:20 minutes in): https://youtu.be/KbHVk5oafw4?t=19m30s.