What happens if I mash instead of steeping?

[nikkuchan]

I checked around for this, but couldn't find an answer (everything I found just went into the difference between mashing and steeping).
Anyway, I happened across a Midwest Supplies store on an unrelated errand, so I popped in and left with their Cologne Kolsch kit
http://www.midwestsupplies.com/cologne-kolsch-kit.html
It is an extract kit that includes mostly Munich grains (and a little crystal) for steeping. My question is: What would happen if I were to mash the grains instead of steeping them as per the recipe? I'm a very curious guy, but I don't want to ruin it. I may half it and try both ways.
Anyways, thanks.

 

[myndflyte]

I really don't see a difference between mashing and steeping. It just involves putting the grains in a certain temperature water for a certain amount of time. Technically Munich malt has to be mashed anyway. Mashing won't ruin anything. In fact, mashing the grains for an hour or so will probably be better than steeping at a higher temperature because you'll extract the munich malt flavor out.

 

[trimixdiver1]

If you mash ( just a longer steep) it will convert the starches to sugar, aka all grain, so your gravity will be a little higher. A steep is just for color and flavor.

 

[bhanson]

If you steep, and the grains you are steeping include some portion of base grains with enough enzymatic potential, you are mashing, more or less. The munich has the ability to convert itself, so in this case you will get some added extract points.

The main reason in extract recipes this is refered to as steeping would be that typically you are steeping the grains for flavor, rather than trying to increase the overall specific gravity. A 'partial mash' recipe would still be extract centered, but your steeping is more controlled and include mashing to add to the extract.

 

[unionrdr]

Steeping a base grain at the temps usually used for steeping likely wouldn't convert the munich. But give a good bit of starch haze in my opinion. Steeping can use a bit higher temp & a lot more water than mashing. Mashing the grains would be done with 1 1/4 to 1 1/2 quarts of water per pound of grains. Temps generally are 147F to 156F. Lighter beers, lower mash temp, darker beers, higher temp basically. This would raise the OG & give a clearer beer later due to converting the starches to sugars that'd otherwise haze the beer. Mashing isn't as hard as many of us previously thought. Try it & see for yourself! You just have to follow some slightly stricter rules than steeping does. Steeping is done with grains that're already converted, so you're steeping them as you would tea. It gives color, mouth feel, head & some flavor, depending on the grains used.

 

[heckler73]

Simple. Move yourself over to the partial mash forum...