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Old 07-04-2013, 12:33 AM   #1
Feb 2013
Posts: 21
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I was wondering if i steep base or roasted malts will i get the color and flavors from them. I know these malts need to be mashed to convert the sugars but i am doing extract so my fermentables are taken care of. Im thinking of using vienna and biscuit malts in later recipes but its pointless if the flavors wont show without mashing.

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Old 07-04-2013, 02:07 AM   #2
Keep HBT weird.
drainbamage's Avatar
Oct 2011
Alexandria, KY
Posts: 6,136
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Some of the darker grains like roasted barley don't really contribute any fermentables anyway, so you can steep them and get all the color and flavor contributions you need.

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Old 07-04-2013, 03:06 AM   #3
Sep 2012
Las Cruces, New Mexico
Posts: 630
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Vienna will self-convert, so if you're in the right temperature range, it'll mash. Biscuit will steep nicely.
Todo que reluse no es oro.

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