I am planning an extract brew this week. I have some roasted rye malt and some amber malt. I was planning to steep these grains.
My basic question is - should I be steeping these with diastatic extract to do a kind of mini mash. I'm just looking to add a bit of flavour and colour to my brew so I reckon steeping should do the trick.
'Lend me ten pounds and I'll buy you a drink'
Daydreams: A Brown Ale with a hint of Rye
Bottled: A Rusty Pale Ale