sjlammer
Well-Known Member
My last five or so batches have been extract with specialty grain. I have found that i am trying to steep more and more grains, to the point that i am nearly doing a mini-mash.
Currently i am bringing the grains up to temp on the stove top, then putting the brew pot in the oven to keep the temperature at approximately 155 degrees.
My question is this. When i steep specialty grains, i am steeping grains that have no/little diastatic(sp?) potential.
When i add grains that have diastatic potential (like 2-row?), will the enzymes in those grains convert the starches in my specialty malts?
If so, how will this change the flavor, maltiness, alcohol, etc?
Currently i am bringing the grains up to temp on the stove top, then putting the brew pot in the oven to keep the temperature at approximately 155 degrees.
My question is this. When i steep specialty grains, i am steeping grains that have no/little diastatic(sp?) potential.
When i add grains that have diastatic potential (like 2-row?), will the enzymes in those grains convert the starches in my specialty malts?
If so, how will this change the flavor, maltiness, alcohol, etc?