gtlaw10
Well-Known Member
I have been browsing the forum and have come across a number of conflicting opinions regarding traditionally mashed grains that are used as steeping/specialty grains and what, if any, contributions these questionable grains can contribute to your brew.
One of my most pressing questions would have to be whether steeping your grains at ~150F for an hour, followed by a sparge with ~170F water, would be considered a partial mash if you steeped a traditionally mashed grain with your traditional specialty grains?
If this is true, and I am looking for some serious experience to weigh in on this, then I was also curious about what potential contributions using 2-row(MO, etc), Munich, Vienna, Wheat, Biscuit, etc the brewer could harvest through the above method?
I've been steeping specialty grains forever and have been reluctant to include anything other than munich or other roasted traditionally mashed malts - the possibility of new flavor profiles would be fantastic!
Thanks in advance folks
One of my most pressing questions would have to be whether steeping your grains at ~150F for an hour, followed by a sparge with ~170F water, would be considered a partial mash if you steeped a traditionally mashed grain with your traditional specialty grains?
If this is true, and I am looking for some serious experience to weigh in on this, then I was also curious about what potential contributions using 2-row(MO, etc), Munich, Vienna, Wheat, Biscuit, etc the brewer could harvest through the above method?
I've been steeping specialty grains forever and have been reluctant to include anything other than munich or other roasted traditionally mashed malts - the possibility of new flavor profiles would be fantastic!
Thanks in advance folks