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Old 11-30-2010, 04:54 AM   #1
azingsheim
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Apr 2010
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what would happen if i mashed my steeping grains using partial mash technique? I thought of this and wondered if it would give me more flavor or color? Would i just mash in appropriate amount of water and top off for boil? Thanks



 
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Old 11-30-2010, 07:21 AM   #2
dcp27
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mashing is the same thing as steeping, except it involves grains that cause enzyme activity leading to the conversion of starch to sugar. adding such grains (2-row, etc) would just add more sugar to the batch, not more flavor/color from the steeping grains



 
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Old 11-30-2010, 02:37 PM   #3
pericles
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I don't think the OP is asking what would happen if he mashed with malts like 2-row, I think he's asking what would happen if he mashed with specialty grains like crystal. Am I right?
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Old 11-30-2010, 04:19 PM   #4
azingsheim
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that's correct. lets say I've got a lb. of Honey Malt. If I mashed it for an hour would i get a different result than if i just steeped it for 30 minutes, or would it be the same?

 
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Old 11-30-2010, 04:19 PM   #5
dcp27
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i was trying to say u cant mash specialty grains, that in order to be a mash you need something like 2-row. the technique is basically the same, just the grains involved are different.

 
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Old 11-30-2010, 05:45 PM   #6
azingsheim
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so you just steep them - mashing doesn't change anything?

 
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Old 11-30-2010, 05:50 PM   #7
remilard
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Quote:
Originally Posted by azingsheim View Post
so you just steep them - mashing doesn't change anything?
Without enzymes, you aren't mashing.

If you steep them longer, of course you'll extract more color and flavor for good or for bad.

 
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Old 11-30-2010, 05:53 PM   #8
JonK331
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Sounds like you are ready for a mini-mash. If you feel like spending the extra time, jump into a partial/mini mash kit, it's a great bridge into all grain.

 
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Old 11-30-2010, 07:37 PM   #9
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Old 12-02-2010, 09:13 PM   #10
mixedbrewer
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If you mashed 2-row or other convertible grains with the added specialty grains, there is a chance that the enzymes could convert starches from the specialty grains too. Of course roasted (black) grains wont have much if any sugar left in them, but some of your cara-type grains may.



 
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