mini-mash - what is this????

[croc4]

I have heard reference to mini-mashes in several places, but it never really explained what they are, how is it different from steeping a lot of grain?

please enlighten
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[barley ben]

Basically the main difference is that steeping is for specialty grains that you are not trying to extract fermentables,mostly extra flavors and color. And a mini or partial mash, you are using grains that contain starches and are controling the temp a bit more to convert them to sugars like in a real mash. then when you are done, you add the extract and boil as you usually would. It's a good into into all gain brewing and lets you fine tune a bit more than extract only.

[croc4]

Thanks, so I know that the higher kilned grains are for steeping, but can one mash grain that is 60L and lower?, or is there a specific type of grain that needs to be used?
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[fuji6100]

Off the top of my head, the few that I recall that can be steeped are the darker grains (black patent, chocolate, roast barley, ect) all the crystal malts, and some cara-pils/carafoam malts. Most of the rest have to be mashed.

I have a link to a sight that tells you exactly which grains are mashed or not, but i'm at work right now and don't remembe the link. I"ll post it tonight when I get home.

[croc4]

that would be awesome, thanks Fuji
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[Beerconnoisseur]

If you visit MoreBeer (http://www.morebeer.com), in their grain section, the grains which *MUST* be mashed are listed under "base malts." "Specialty grains" are those which can be steeped, but which really benefit from being mashed. As already mentioned, the "Crystal" and "Roasted" malts have most of their enzymes destroyed already, so they can just be steeped.

[fuji6100]

here ya go croc

http://www.bodensatz.com/staticpages/index.php?page=20020413075449231


hope that helps!

[croc4]

Thanks fuji, I appreciate it
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