There's been a lot of discussion lately about mashing CMC's malts but I'm just not ready to make that big of a leap in brewing. What I am considering is using some of their specialty malts to steep with and then using a sorghum/BRS base for my fermentables. But it doesn't seem like anyone has tried this (or I just can't find a post about it). Steeping the specialty malts just seems like a good way to add some malt flavor without the process of mashing. Plus, I've seen plenty of glutenous recipes that use pale malt extract with specialty grains to get flavor. If it works for them, why not here?
What does everyone think? Am I just way off base here?
What does everyone think? Am I just way off base here?