partial vs mini mash

[tom_gamer]

So I have been using steeping grains. Which if my understanding is correct you can only really steep with caramalts. They already have the starches converted. So do I really get a benefit from steeping non caramalts? Or do I need to do a mini mash for them?

This occurred to me when I used oats in my stout, but I didn't mash them.

 

[HopToItHomebrew]

Typically you're only steeping for flavor from those grains. Since you're using typically such a small amount it isn't feasible to count on 1 or 2 pounds of grain to offer that much fermentability.

I send most of my customers out the door with 2 pounds or so of caramalts and base malts in a bag together. I think the more fresh grain they can use with extract the better/more complex it will be and not so one-dimensional.

In summary, you're just steeping for flavor. Steep whatever you want to impart the flavor and don't worry about the fermentability so much if you're going with 90% extract. Hope this helps!

 

[davekippen]

I have a great excel file with all the common malts and other junk you would steep or mash, along with its flavor profile and "does it need to mash" yes or no. I couldnt upload an excel file (?) or the pdf. Let me know if you want the excel and I will email it to you. I think I swiped it from the wiki page on this site, now that I think of it...

There are other good resources if you google it...

http://www.brewsupplies.com/grain_profiles.htm
https://www.homebrewtalk.com/wiki/index.php/Malts_Chart