Relatively new at brewing, I've been utilizing the end of boil and secondary for most of my flavor additions, but recently - after looking at a recipe for a Graham Cracker type beer specifically - I noticed there are people who put fermentables like Graham Crackers into their mash, or pre-boil. My thought on that is, what's the purpose of this besides adding sugar to the wort? Wont the flavor completely boil out? In addition to that, if adding things pre-boil is really a common practice for flavor, what are some examples of good ingredients that you'd add and want to sit through a 60min boil? Edit: I can't find many articles on this (which could be my answer to the questions above) so if anyone has any they want to share that'd be awesome.