Just for reference, partial mashing IS mashing. The partial part comes from the fact that you're adding extract to the recipe. So its not all-extract or AG, its partial-mash!BrooZer said:Can it be partial mashed?
In addition to proper temp, keep the water to grain ratio at about 1.25-1.5 quarts of water per pound of grain. This is typically a lot less water than the normal steep.FlyGuy said:Vienna has enough diastatic power to convert itself, so if you steep at the right temperature (say between 148 and 158 F) for enough time (at least 30 mins) you are essentially doing a mash.