Originally Posted by mikebowman
The easy answer is no. Specialty grains (crystal malts and the like) don't need to be mashed to get benefits from. "regular" grains need some sort of mash/sparge process to get the fermentable sugars out.
That's right, but here's a secret: a partial mash is just the same as steeping, except:
1) You try to keep as close as possible to a target temperature (153F is common); and
2) Half your grain is 50% 2-row or pilsener malt (or another base malt)
3) You let it sit an hour
Mashing can get more complicated than that, but a basic mash really isn't much other than a longer steep where you pay more attention to the temperature.
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