Originally Posted by northernlad
Thanks Pint. These are great. Since I am new to this and have not started AG, I have been looking for a comprehensive list that would note steeping vs mashed grains. Do you think you could add that to the charts? Perhaps just an M or S to designate?
I understand what you are saying, but Steeping and Mashing have two different meanings. According to my HomeBrewing Guide, steeping the grain is part of the malting process where the grain are submersed into water and allowed to germinate (almost). However, steeping is also a term used for extract brewing where malts are added as adjuncts. In most cases in all-grain homebrewing, the adjunct grains are mashed with the primary grains. At microbreweries, the primary grains are mashed seperately to provide a common stock and the adjuncts are mashed seperately, but added together later to the wort.
For the sake of clarity, it would be nice if we didn't have to mince terms, but we do. However, I digress. Back on subject, I agree your request would be useful. However, specifically I need to know if the grain is used as a primary malt or an adjunct.