I've never understood the difference between a simple steep and a single step infusion mash.
Let me describe how I use specialty grains, and some of you veterans can tell me what I'm actually doing; steeping or mashing.
-walker
Let me describe how I use specialty grains, and some of you veterans can tell me what I'm actually doing; steeping or mashing.
- I bring about 1 to 2 quarts of water to 175°F in my kettle.
- I put my grains (1 to 2 lbs) in a bag and drop them into the kettle. (This results in a mixture in the upper 150's°F.)
- I let this sit (occasionally dunking the bag about) with the lid on it for 45 minutes, give or take 10 minutes.
- I remove the grain bag and put it into a strainer.
- I slowly pour 2 to 4 quarts of 175°F water over the grains and allow it to drain into the kettle.
- I discard the grains and crank up the heat to a boil, and then proceed with adding extract and hops in the standard fashion
-walker