I am fairly new to homebrewing (4 brews so far) and when doing some research about partial mashing, I noticed the big difference is steeping grains. Am I correct on this?? If so, I have the equipment to do so.
1.) Can I steep the grain bill the same way partial mashers do??
2.) Can I add an extra 1/4# to the 1# grain bill even if it doesn't call for it? I want to add 1/4# of Special-B for those caramel/raisin notes.
That said, I'd like the overall malt profiles to come through more (if partial mashing does help with this).