Fighting_sin
Active Member
What would happen if I steeped 1 pound of 2 row pale malt with 1 pound of 10 lovibond crystal malt at 150 degrees for 30 minutes? What about 45 minutes? Will I get any fermentable sugars out of the crystal malt, or will this just result in flavors and mouthfeel? I am a beginner extract brewer and thinking about doing this steep (or minimash?) and adding it to my extract recipe. Thanks.