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Would very much like to see how you scaled this down... I do 2 gallon batches and this sounds great.
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Thanks, I think I get it now. So things like temperature matter much more for a true mash than a steep?
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So the steep is really a "mini-mash" that is not focused on sugar extraction? (because the extract takes care of that)
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What have you guys found as the best method for steeping grains? Most recipes just say "until it hits 170 degrees" but I feel like that has to be a sloppy way of doing it.
