I've never steeped anything as I went from extract to all grain in one leap. I have some Mesquite flour I want to steep to see what taste and color it will produce. I have one lb. How much water should I steep it in, what temp, and for how long?
Well, no. We had this topic in another thread here recently and mesquite contains mainly sugars and very little starch. See below for more info.Unless the seeds were malted first before being ground into powder, it will be starch. High protein starch at that, so the beer will be super cloudy.
I guess it depends on if the flour was made by grinding the pod+seed or just the seeds?
Anyway, this is a silly thing to argue about. I would still put the flour in the mash to ensure complete conversion.
Enter your email address to join: