Steep melanoidin and biscuit malt?

Hi!

I just bought melanoidin and biscuit malt for my next years christmas ale. Today I research the net and found that melanoidin and biscuit malt should be mashed and not steeped, as they are not true crystal malts - and I'm doing a extract brew...

I have been told that I can steep them still, but will only get flavour and colour. Won't I get a problem with starches and proteins in the wort?

Cheers.

Just buy a pound of 2-row and steep them together. Essentially that's what mashing is anyway. It will be your first step toward partial mashing.

dirty_martini said:

Just buy a pound of 2-row and steep them together. Essentially that's what mashing is anyway. It will be your first step toward partial mashing.

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If you do this, make sure you steep between 150-160 degrees for best conversion and rinse the grains for extraction.

Ok, great!

thanks for the answers guys!