chart for grain mash temps and times

I'm looking for a chart that I have seen before but now I can't locate it. It tells you all different types of grains and if you should steep them or mash them and if you have to mash them, the amount of time you should mash them.

I thought the chart was in Designing Great Beers or it was a link posted on this site but I couldn't find it either place.

I don't know if there is a chart somewhere but I know Palmer has a list in his book. Basically the malts that need to be mashed are;

Base malts like pilsner, pale malt, wheat malt, rye malt etc.

Kilned malts like Vienna, Munich, Aromatic, amber, brown.



Malts that do not need to be mashed (but can be) These malts do not really add fermentables that is why they do not need to be mashed.

Caramel malts like all crystals, honey, carapils, special B

Roasted malts like chocolate, roasted barley, black malt.

I believe the Palmer link that you refer to is this one http://www.howtobrew.com/section2/chapter12-1.html

That's not what I was thinking of but that still works! Thanks!