How to tell if a grain has convertible starches?

[BrewnWKopperKat]

Let's get rid of the moniker Partial mash and go with Mini mash,then all will be converted. How about it want to be a convert?

You go first.

I will be in the "late adopter" group.

 

[CascadesBrewer]

Hey,I got an idea. If you steep whatever grains you have in 150* liquor, then IF there are convertible grains ,they will be MASHED!
Let's get rid of the moniker Partial mash and go with Mini mash,then all will be converted. How about it want to be a convert?

The issue is that you need to also provide a source of enzymes. This usually comes from a light colored malted grain (pilsner, pale ale, malted wheat, vienna, etc.). If you just steep a load of Victory + Honey Malt + Brown Malt in 150F water, no conversion will occur. In my mind, the terms "Partial Mash" and "Mini Mash" mean the exact same thing

You could always just add some base grain into your "steep" to make it a "mash", but mashing adds more complexity with temperature, time, pH and grain to water ratios.

When I started brewing, there seemed to be such a huge divide between the complex equipment needed to mash and the simple process of steeping. To me it has always been fairly clear how to tell the difference. The popularity of BIAB has really complicated the matter since both just look like you are soaking grains in a bag in warm water. I am also finding that many recipes and "reliable" sources do a terrible job of separating out steeping vs mashing.

Two good articles on the difference between steeping and mashing:

https://homebrewanswers.com/steeping-vs-mashing-grain/
https://byo.com/mr-wizard/what-exac...basically-involve-soaking-grain-in-hot-water/