to mash or steep?

[MicroMickey]

The article I referred to is by Mary Anne Gruber at Briess.

 

[BrewnWKopperKat]

The attached picture is

Nice find!

A very similar table (with a PPG steep column) is in 3rd edition of How To Brew (Table 27: Typical Malt Yields in PPG). In 4th edition Table 18.5 apparently drops the PPG steep column for PKL mash values.

eta: and nice to see confirmation of the "Testing fermentability of crystal malt" article!

 

[wepeeler]

Just started the mash!

Sorry, I didn't read the Zymurgy article. I'll try to find it now! Thanks for the info.

My dark mild got knocked for astringency. If anything it has sulfur, which no judge detected, but it absolutely does not have astringency. I used Blackprinz to the tune of 2oz, and 5oz of Thomas Fawcett chocolate malt. There is literally nothing in my grist to cause astringency...

 

[CascadesBrewer]

Maybe this chart will help you.

What is the source of this data? Based on my knowledge, I would question if the following malts should have a "Must Mash?" value of "No". (Well, maybe a title of "Should Mash?" is more accurate.)

Acidulated Malt- BestMalz (3.5L - 4.5L)
Biscuit Malt - Dingemans (18L - 27L)
Brown Malt - Simpson's (161.8L - 225.6L) [wow, that is a dark Brown Malt!]
Carabrown Malt - Briess (55L -55L) [I don't think this is a Crystal/Caramel Malt]
Château Biscuit - Castle Malting (17.4L - 21.2L)
Château Biscuit Nature - Castle Malting (17.4L - 21.2L)
Patagonia Brown - Patagonia (115L)
Special W - Weyermann (106L - 121L) [is this a Crystal/Caramel malt?]
William Crisp Brown Malt - Crisp Malting Group (60L -70L)

I also notice that Simpson's Dextrin Malt is included with a Type = Specialty, but likely should be Dextrin-Style.

 

[Ninoid]

What is the source of this data? Based on my knowledge, I would question if the following malts should have a "Must Mash?" value of "No". (Well, maybe a title of "Should Mash?" is more accurate.)

Acidulated Malt- BestMalz (3.5L - 4.5L)
Biscuit Malt - Dingemans (18L - 27L)
Brown Malt - Simpson's (161.8L - 225.6L) [wow, that is a dark Brown Malt!]
Carabrown Malt - Briess (55L -55L) [I don't think this is a Crystal/Caramel Malt]
Château Biscuit - Castle Malting (17.4L - 21.2L)
Château Biscuit Nature - Castle Malting (17.4L - 21.2L)
Patagonia Brown - Patagonia (115L)
Special W - Weyermann (106L - 121L) [is this a Crystal/Caramel malt?]
William Crisp Brown Malt - Crisp Malting Group (60L -70L)

I also notice that Simpson's Dextrin Malt is included with a Type = Specialty, but likely should be Dextrin-Style.

Honestly, I don't remember where I downloaded it from. I've had it for at least five years and probably downloaded it on this or some other beer forum.

 

[Arbe0]

Thank you Ninoid this answered all my qustions.
https://cdn.homebrewtalk.com/data/attach/786/786965-Beer-Ingredients.zip

 

[AmarikinBrew]

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