I guess it all depends on what one's idea of "steeping" is. My friend, who own's a brew supply store, includes these instructions with his homebrew kits: For specialty grains, bring 1 quart of water (per 1/2 lb. of grain) to a temperature of 170 degress, turn off heat, drop specialty grains in water and let Steep for 30 minutes.
I totally disagree with this, if there are any enzyme malts in the specialty grains, there will be no conversions.
If your idea of steeping goes something like this: bring water to 153 degress, drop in grains, hold temp for 30 minutes, bring temp to 170, turn off. This is technically a mash.
Instructions, like my friends, do not explain that his method is fine if the only malts used do not contain enzymes.
). which would still be to hot. I used to mash in a cooler and had it down to a science. I would typically ad grain to temperatures that were 9 degrees above my strike temperature ( agian 1qt per pound) and nail my mash in temp. I guess the mashing of the specialy grains (even if some of them have enzymes) is not the most critical thing to worry about. Anyway, time for some Four Peaks kilt lifter scottish ale, cheers.
