Originally Posted by sptaylor70
Most of what won't work as a steeping grain in a short boil won't work at all without some pale malt to convert it. Flaked barley, flaked oats, corn, etc., need enzymes to mash them or you'll wind up with a beer with an unpleasant texture.
So it sounds like what you're saying is that any of the grains that are listed as steeping grains by the maltster should be OK in a short boil. At Briess, they say the following about steeping grains:
"What malts can be steeped? It is not recommended to steep Base Malts, Pale Ale Malt, Munich Malts or other malts with a mealy endosperm because starch could be extracted which would interfere later in the brewing process. These malts need to be partial mashed or mashed, which activates the malt enzymes and converts the grain starches into fermentable sugars.
Briess malts suitable for steeping include:
Carapils® Malt (a unique dextrine malt different than other dextrine malts on the market)
Special Roast Malt
Extra Special Malt
All Caramel Malts (Crystal Malts)
All Dark Roasted Malts
All Roasted Barley"
...so any of these should be as good as another for a short boil. Correct?