mtbaesl
Well-Known Member
For extract brewing, are you going to get conversion just by steeping grains at 155F x 30 min? For example, if I had 0.5 lbs pale malt and 0.5 lbs special B steeping in 2 gallons in a brewpot, would I convert all the starches to sugar? How much worse is this than doing a true partial mash, the biggest downfall would be lack of a sparge and a thin "mash" I would think? What differences would you see in a final product between steeping and the partial mash? Thoughts?