Specialty Grains Temp/Time

[Eric Wann]

Here is the steep to convert mash info

 

[Yooper]

IMO, pale malt is not a specialty grain. I gave my answer based on specialty grains.

Your opinion is fine.

But "pale malt" is a base malt that all beers are based on, and usually even 50% of wheat beers. Another common name is "two row", but that's not entirely correct actually. "Pale malt" is the common and most correct name for base malt.

Specialty grains include crystal malt, roasted malt, etc. Those are usually labeled as such.

 

[BrewnWKopperKat]

Here is the steep to convert mash info

Thanks.

Back in reply #12, the instructions used the phrase "steep to convert", which hinted that the "pale" malt was a base malt that would be needed to get the most out of the flaked oats. These instructions confirm that "steep to convert" is what many in this forum would call a "mash" (converting starches to sugars using enzymes); a "steep" extracts existing sugars, flavors, and colors from the malt, but doesn't involve enzymes to convert starches to sugars.

“Steep-To-Convert” Procedures

Replace Step #3 of the Recommended Procedures

1. Determine water volume For every 2 lbs. of grain included in this recipe pour 1 gallon of water into the brew pot (e.g. if 1.5 lb. of grain are included, begin with 3/4 gallons of water).

2. Steep-To-Convert Pour the crushed grains into the grain bag and tie a loose knot at the top of the bag. Raise the temperature of the water to 155ºF. Place the grain bag into the brew pot. As the grains begin to soak, the water temperature will drop. Carefully monitor the temperature and when it drops below 150ºF add just enough heat to bring the steep water to a range between 148ºF - 152ºF, do not exceed 155ºF. Steep the grains for 45 minutes. Remove the grain bag and without squeezing, allow the liquid to drain back into brew pot.

3. Rinse (optional) Pour approximately 1/2 gallon of 150ºF clean water through the bag allowing the grains to be rinsed back into the liquid wort. 4. Add water Add enough warm water to your wort to bring the volume to 2.5 gallons.

Continue to Step #4 of Recommended Procedures

FWIW, I have seen instructions from other kit makers where the instructions use "steep" where many people in forums would use "mash".

And, like I said earlier, looks like you and @IslandLizard had a good discussion.