Steeping base and roasted malts

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devin81knez

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I was wondering if i steep base or roasted malts will i get the color and flavors from them. I know these malts need to be mashed to convert the sugars but i am doing extract so my fermentables are taken care of. Im thinking of using vienna and biscuit malts in later recipes but its pointless if the flavors wont show without mashing.
 
Some of the darker grains like roasted barley don't really contribute any fermentables anyway, so you can steep them and get all the color and flavor contributions you need.
 
Vienna will self-convert, so if you're in the right temperature range, it'll mash. Biscuit will steep nicely.
 

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