My last five or so batches have been extract with specialty grain. I have found that i am trying to steep more and more grains, to the point that i am nearly doing a mini-mash.
Currently i am bringing the grains up to temp on the stove top, then putting the brew pot in the oven to keep the temperature at approximately 155 degrees.
My question is this. When i steep specialty grains, i am steeping grains that have no/little diastatic(sp?) potential.
When i add grains that have diastatic potential (like 2-row?), will the enzymes in those grains convert the starches in my specialty malts?
If so, how will this change the flavor, maltiness, alcohol, etc?
~"A fine beer may be judged with only one sip, but it's better to be thoroughly sure.”
On Deck: Spruce APA, Chambord Fortified Chocolate Porter, Imperial IPA
Secondary: Belgian Dark Strong Ale
Kegged/Drinking: Cascade, Cent., Amarillo Pale Ale
Kegged/Drinking: Belgian Pale Ale (HG yeast for yeast cropping see above)