Originally Posted by Yooper_Brew
nope. Mashing is holding the temperature at 150-155 for 45-60 minutes with a precise amount of water. "Sparging" is pouring the water over the grains to "rinse" them.
Well, if you don't want to mash, you can't use Munich malt, two-row, six-row, pilsner malt, biscuit malt, etc.
If you're not willing to do a PM, then you can steep crystal malts and other specialty malts like chocolate.
While I am no Old Hand, I have steeped many times and I am VERY willing and eager to do a PM.
In your summary you just said "Check the temperature to make sure it's between 150-158. Cover and let sit for 45 minutes." Ok, so I only left it in for 30 minutes and did not Sparge. Point taken.
Question: Do I need to be sure temp stays 150-158* during the 45 minutes?
In reading the other thread titled, "Only use light malt extract", I deduced that ANY grain can be PMed. Not mashing a non-specialty grain will lower the fermentables produced by the mashing process, but add to sweetness, mouth feel, head and lacing. Is that about right?
(I know I steeped some Pilsner grains a while back and the brew did improve on mouth feel, head and lacing. But the smell drove SHMBO out of the house on brew day.
Like I said, I am no Old Hand. I am just trying to learn.