OzarkPA
Well-Known Member
Crystal malts, for instance, are already sugary, so don't need to be "converted".
Pale 2-row, for example, is starchy, not sugary, so you need to grind it and put it at a certain temperature to optimize the enzymes converting the starches to sugars. That's called "mashing".
So, extract plus grain could be a partial mash or merely specialty grain, depending on which grains it includes.
I'm going to be trying to do a PM on the Pliny Pack I bought a while back, and have Crystal 20 and Carapils grains to add to the DME. Crystal, I see what you wrote already, but would the carapils also be considered a 'sugary' malt?