Hi,
I want to understand the difference between extract recipes with specialty malts, and partial mash.
I recently brewed a batch of Chocolate/Coffee porter. I steeped my specialty grains @170F for 30 minutes, then I began 60 minute boil.
https://www.homebrewtalk.com/f12/chocolate-coffee-porter-extract-263619/
The only difference I can see between what I did and what a partial mash is, is that I steeped for 30 minutes at 170F vs. the 45-60 minutes @ 155F seen in most partial mashes.
Was I not converting starch into sugar with my chocolate/coffee porter? Is this a partial mash or extract with specialty malts.
I want to understand the difference between extract recipes with specialty malts, and partial mash.
I recently brewed a batch of Chocolate/Coffee porter. I steeped my specialty grains @170F for 30 minutes, then I began 60 minute boil.
https://www.homebrewtalk.com/f12/chocolate-coffee-porter-extract-263619/
The only difference I can see between what I did and what a partial mash is, is that I steeped for 30 minutes at 170F vs. the 45-60 minutes @ 155F seen in most partial mashes.
Was I not converting starch into sugar with my chocolate/coffee porter? Is this a partial mash or extract with specialty malts.