BrewMeThatBeer
Member
If you're looking to use malts that require mashing, but are only steeping them to provide body/complexity, would you change your ProMash recipe to show no fermentables given off by the malts? Specifically I plan to steep some biscuit and wheat malt, which is traditionally mashed.
Right now I have them in my calculations, but they're in there under their default setting, which I'm assuming is that the program is taking them to be properly mashed, etc to create fermentable sugar.
I just don't want to be expecting a higher OG than what I'll ACTUALLY get due to the fact my software is assuming the sugars will be properly extracted, when in reality I'm using them solely for body/complexity/etc and will likely get very little to no fermentables out of them.
I hope this makes sense!
Right now I have them in my calculations, but they're in there under their default setting, which I'm assuming is that the program is taking them to be properly mashed, etc to create fermentable sugar.
I just don't want to be expecting a higher OG than what I'll ACTUALLY get due to the fact my software is assuming the sugars will be properly extracted, when in reality I'm using them solely for body/complexity/etc and will likely get very little to no fermentables out of them.
I hope this makes sense!