So the 2-row actually does require a mash, if just steeping leave that out or replace with light extract. Also keep in mind there is crystal (among other things) already in the amber and dark LME so you might be overshooting what you intended.
nelven34 said:What is the real difference between steeping and mashing? Aren't they both sitting in hot but not too hot water?
Ok. Sorry if you guys are like "why doesn't this guy get it". But the question arose from the poster being told that 2 row had to be mashed and couldn't be steeped. But I want to know why. Wouldn't the only difference be length of the time and the sparge, meaning it would be pretty inefficient.
So this is how I understand the difference. Please correct me if I'm wrong. The difference between mashing and steeping is a very slight temp difference, time in water, and the water to grain ratio?
Also, won't the malted grains in the steep help convert the starches in the non malted grain into fermentable sugars? And if not, I'll still be able to extract flavor and color from the non malted correct?
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