uwmgdman
Well-Known Member
From what I've read, or from my understanding of what I've read (Palmer, as well as my LHBS catalog:
http://www.wineandhop.com/CatalogBeer/GrainSteep.shtml) the only grains that should be used for steeping are crystal and roasted malts, all others need to be mashed. I'm an extract/steeping grain brewer and I've been looking at receipies on the Recipator, and many have grains in the steeping list (Munich, Pale, etc. etc) that from my readings should only be mashed.
So what does steeping grains that are to be mashed do to a beer? Is something I should refrain from? Or is it no big deal? Any comments are appreciated.
http://www.wineandhop.com/CatalogBeer/GrainSteep.shtml) the only grains that should be used for steeping are crystal and roasted malts, all others need to be mashed. I'm an extract/steeping grain brewer and I've been looking at receipies on the Recipator, and many have grains in the steeping list (Munich, Pale, etc. etc) that from my readings should only be mashed.
So what does steeping grains that are to be mashed do to a beer? Is something I should refrain from? Or is it no big deal? Any comments are appreciated.