Frenchy
Well-Known Member
I know that the difference in mashing vs. steeping is that grains that needs enzymes to convert starches to surgars get mashed, the rest get steeped. Is there an actual difference in how you do one vs. the other?
The real world difference is:
1. You need enough enzymes to convert a mash; one easy way to ensure this is to use 50% base grains (2-row, 6-row, pilsner malt, Marris Otter, etc). As you learn more, you can expand this rule. And
2) Temperature and time control in a mash is important. If you keep it at 153F for 60 minutes, you'll have an okay first mash. As time goes on, you'll learn how mash time and temp affects things.
But, basically, steeping a bunch of grains with 50% pale malt/2-row/etc at 153F for 60 minutes is a mini-mash.
So what I'm getting, is that mashing is specific (time, temp), steeping is just soaking in warm/hot water for 20-30 minutes to get color and flavor, is that right? Also, what grains need to be mashed vs. steeped. I know unmalted grains would be steeped, but there are a lot of grains that I would assume should be mashed, but people say just steeping is fine (crystal malt for ex.).
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