Originally Posted by jas3019
There's been a lot of discussion lately about mashing CMC's malts but I'm just not ready to make that big of a leap in brewing. What I am considering is using some of their specialty malts to steep with and then using a sorghum/BRS base for my fermentables. But it doesn't seem like anyone has tried this (or I just can't find a post about it). Steeping the specialty malts just seems like a good way to add some malt flavor without the process of mashing. Plus, I've seen plenty of glutenous recipes that use pale malt extract with specialty grains to get flavor. If it works for them, why not here?
What does everyone think? Am I just way off base here?
When you say "specialty malts", I assume you mean their crystal or chocolate millet and not anything barley/wheat/rye based.
Plenty of people have roasted their own buckwheat and steeped it in their GF, extract beers. I'm sure you can do the same with the CMC specialty malts and I hope you share the results if you try.