I am working on a porter recipe
There is a high (24%) content of special malts (carapils 3%, crystal malt 60L 9%, chocolate malt 7% and black malt 3%) in this recipe. I am wondering if I can just simply mash it for 60 minutes (or even 90....I dont know what is better with such a grain bill) at 154.4F or do I have to steep the special grains 1st and then move onto the mashing?
Any thoughts on this?
There is a high (24%) content of special malts (carapils 3%, crystal malt 60L 9%, chocolate malt 7% and black malt 3%) in this recipe. I am wondering if I can just simply mash it for 60 minutes (or even 90....I dont know what is better with such a grain bill) at 154.4F or do I have to steep the special grains 1st and then move onto the mashing?
Any thoughts on this?