remilard

Recipes 

Yeah, I wouldn't personally use biscuit/victory/special roast etc without a mini-mash which as manticle points out is about as simple as putting probably an equal amount by weight of vienna or a lighter base malt in the bag and being careful about holding the temp.

I would take it at least a step further and buy some tincture of iodine for $1 at Target and test for conversion.

Yooper

Recipes 

As was mentioned, if you take base malt along with the specialty malt, and you steep at 150-155 degrees for 45 minutes, you've basically mashed them. That's what I would do.

I have steeped victory malt in the past, with good results. A small amount in a steep doesn't seem to have caused any haze or other issues, and the beer had great flavor. But, adding a 1/2 pound of victory malt along with 1/2 pound of two-row (and/or more steeping grains) into 1.5 quarts of water per pound of grain and keeping in the 150s makes it a msh.

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manticle

Recipes 

Presumably Benny doesn't equate 'as is' with 'uncracked'?

No extra prep required that's not already required with other grains besides singing softly to it in the bathroom when no-one's looking.

smizak

Recipes 

Half pound of Victory is my secret weapon with my recipes. I just love the bready, toastiness that it imparts.

But it will have to be mashed. You can just add a pound of 2-row to a pot with the Victory and hold it around 150F for 20 mins. or so. Strain and add to your extract boil. Then you're PMin.

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BennyN

Recipes 

I can't wait to get started on this. Thanks for the help everyone!