Steamed mash

[CaptHook]

Did my 1st mash by heating with raw steam injected directly
into the grain. It worked, with a lot of carmelization.
Any one else silly enough to burn the h--- out of themselves
for beer?
Would you do it again?

[Tweek]

I have never tried it. How did you go about making it work and what does your setup look like

[CaptHook]

It is a pressure cooker with tubing tapped into the lid to
carry steam to the mash. My first test was to insert the tube into
a corny filled with water, running the steam for 15 mins. From
65F to 145F! Over 5 degrees per min. The steam will be @ 300F
plus, be careful. With the tube inserted in the mash the area around it will boil if not stirred. Does this sound like decoction
mashing in one pot? You will carmelize sugar on the tube, but
I could not get it to scorch. This steam thing I read about on
another site. I'll try to find the url and post it. I'm going to keep
working with the decoction idea, "the kids got potential"