by emnpaul » Sunday Oct 13, 2013 7:54 pm
Reading between the lines here but it seems some confusion exists between malt extract (often referred to as just "malt") and malted grain (often referred to as "malt"). You don't need to boil malt extract unless you're uncertain as to the state of it's sanitation. The only time I would diverge from that, personally, is if I was trying to get the most out of a late hop addition.
If steeping grain just give it a steep for an hour at 70 degrees then boil the extracted wort for minimum 15 minutes. No need to add any extra malt to the wort.
When people boil for an hour it's usually when making all grain beer, not steeping grains or working with malt extract.
2000 light beers from home.