Brewing Clamper
Well-Known Member
The last batch that I brew was a pale ale that had a couple of lbs of grain for steeping. Instead of steeping I decided for some unknown reason to dump the grain in my 2gl MLT and mash it for 45min @ 155°F then sparge with 170°F water. So I'm wondering, since the grain (mostly crystal) didn't need to mash, did I get the same general effect from it? The OG was pretty much what I expected and what I have gotten in the past just steeping.