Originally Posted by JonK331
Mashing specialty grains without base malt doesn't work because you need the enzymes in the base malt to convert the sugars. That said, I suppose you could steep some darker malts and add that separately. you'd need to boil it though and I'm not sure if it would come out well. If you have two separate pots going why not just do two separate mashes the right way?
I'm not doing two separate mashes because I don't have two pots that are large enough and I'd rather not buy another one if I can make this work. But good to know on the mashing specialty grains without base malt.
And I should have mentioned - I do plan to use wheat malt extract. But I'd like to use grain for the rest. And rather than actually mashing in a tun, I'll probably be steeping the grains this time.
What ratio base malt to specialty would I need in the second pot to provide enough enzymes to break down the starches in the specialty?