Why not pulverize your grain?

[ChelisHubby]

You're forgetting that the "work" of mashing has already been done when you use LME or DME.
Remember the specialty grains have essentially no diastatic power so essentially no or very little enzyme activity. They add color, body, & other attributes to your beer. Very little if any fermentables.


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So does the 170 seem to be good I have been going 165 or less for more time . Have I been wasting time ?

 

[govner1]

No I don't think you're wasting your time. Most of the recipes I've seen for partial mash say to hold the temp around 150 for steeping the specialty grains. Again, the sugars in the majority of these grains have been caramelized (Maillard reaction) by the kilning process used. You want to extract these for flavor , color, etc., just like steeping a bag of tea.


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[jbaysurfer]

^ He's not doing a partial mash though (If I'm not mistaken!) there's no base grain in there. It's all specialty grain. No need to stick to the conversion range in that case, you're just extracting flavors and unfermentables.