I have searched a bit on the subject of steeping grains vs. grains that must be mashed. There seems to be some mixed views on this and I am fairly new to steeping but here it goes. I am not looking to extract any additional sugars from the grains, but rather get color and flavors from them. Specifically the following:
Munich
Flaked Rye
And if the answer is "yes you must mash" then what is the difference between doing a Munich mini mash vs steeping CaraMunich? Or Flaked Rye mini mash vs. Crystal Rye? Again... looking for the flavor profiles to use with my extract base. Thanks!
...Sorry I did actually find a thread on flaked rye I think answers this. Seems there is no way around it, it must be mashed even to get the flavor from it. So I assume Munich is the same way?
Munich
Flaked Rye
And if the answer is "yes you must mash" then what is the difference between doing a Munich mini mash vs steeping CaraMunich? Or Flaked Rye mini mash vs. Crystal Rye? Again... looking for the flavor profiles to use with my extract base. Thanks!
...Sorry I did actually find a thread on flaked rye I think answers this. Seems there is no way around it, it must be mashed even to get the flavor from it. So I assume Munich is the same way?