RickWG
Well-Known Member
Forgive me. I'm new to the mashing thing but I have a question
If you hold the temperature of a steep at 155F for one hour wouldn't this be the same thing as a partial mash?
I understand that it would be a bit dilute in there but the concept is the same right? Sometimes I see instructions to steep at 155 for an hour and sometimes just ramp it up to 170 and take out your bag o goods.
what gives?
If you hold the temperature of a steep at 155F for one hour wouldn't this be the same thing as a partial mash?
I understand that it would be a bit dilute in there but the concept is the same right? Sometimes I see instructions to steep at 155 for an hour and sometimes just ramp it up to 170 and take out your bag o goods.
what gives?