To Mash or To Steep that is thy question

[Blueyez]

When brewing a beer recipe that calls for grains like German Munich and Wheat malt. is it better to Mash or Steep. The recipe doesn't really say.

Does one have an advantage over the other?

:) Blue

[danno]

any of the all grain guys can correct me, but as I understand it, mashing is for extraction of starches from the grain to convert to sugars. Steeping is generally only used for body, flavor, etc., but not for starch/sugar extraction...

Chexk out Palmer for some more info...

How To Brew (http://www.howtobrew.com/section2/index.html)

[S.F.B.]

Without knowing more about the recipe, I say mash. Danno is correct. Mashing converts the starch in the grain to sugar. Both Munich and wheat malts make good base malt for your recipes.

[danno]

here's a nice article about this very subject from Brew Your Own magazine...

BYO (http://www.byo.com/mrwizard/1026.html)

[Blueyez]

S.F.B, the recipe calls for 5lbs of wheat extract and 2lbs honey, as well as the grains mentioned before. The recipe is for a Honey-Wheat beer.

So, am I safe to assume that this is a "extract" recipe and the grains it calls for needs to be steeped rather than mashed?

Also, does anyone out there have a amazing, tried tested and loved, mead recipe?

Cheers!
Blue
:)

[toneyc]

It depends on what you're looking for in a mead. My first batch of mead was really good, but I like dry mead. I used the dry still mead kit from www.stpats.com and bottled it with priming sugar. Scrumptious!

:) Toney.

[S.F.B.]

I think I would at least give those grains 30 minutes at 155 degrees F. You'll get all the flavor and probably a little added sugar in the mix.

[MmmBeer]

Here's a little additional question for someone just starting to do any kind of mashing.... I'm planning a Imperial Stout, can I mash the black patent and chocolate in with the regular grains? I guess what I'm asking is does steeping simulate a limited type of mashing for people doing extract, or is it a thing all by itslef necessary for specialty grains>?

[Fast_Eddy]

I always mash all the grains together.

[YamahaXS]

Originally posted by MmmBeer
Here's a little additional question for someone just starting to do any kind of mashing.... I'm planning a Imperial Stout, can I mash the black patent and chocolate in with the regular grains? I guess what I'm asking is does steeping simulate a limited type of mashing for people doing extract, or is it a thing all by itslef necessary for specialty grains>?

I am under the belief that black patent has NO FERMENTABLES, and Chocolate Malt has relatively FEW. So steeping would be fine, because all you can get from these grains is flavor, body, and color.

[ray m]

Mash all the grains together...it's convenient for one thing, and secondly it doesn't hurt anything at all.

[Fast_Eddy]

Originally posted by YamahaXS
I am under the belief that black patent has NO FERMENTABLES, and Chocolate Malt has relatively FEW. So steeping would be fine, because all you can get from these grains is flavor, body, and color.

The one thing to stay aware of is you don't really want to get your steeping water over 170F. You start to extract nasty tasting tannins at that point.

[YamahaXS]

Originally posted by YamahaXS
I am under the belief that black patent has NO FERMENTABLES, and Chocolate Malt has relatively FEW. So steeping would be fine, because all you can get from these grains is flavor, body, and color.


I apparently was brain dead when i wrote this. These malts have don't have many enzymes, but plenty of fermentables. I think I will go give myself a time out now.

[Beerconnoisseur]

Steeping does not require such a long time because the only thing happening is the dissolution of the malt solids. Fifteen minutes is more than enough time for steeping.

This is probably one of the few occasions that I would disagree with Mr. Wizard. Specifically, I have found that a much richer, maltier flavor is present when you steep the grains for 60 minutes. At 15-20 minutes, the malt contribution to the flavor is much less noticeable. Beyond 60 minutes, I haven't noticed as much of a difference in the overall taste. This may only be due to Maillard reactions causing the malt to caramelize more. Yet, the difference is significant.

Originally posted by S.F.B.
I think I would at least give those grains 30 minutes at 155 degrees F. You'll get all the flavor and probably a little added sugar in the mix.

I'd agree with S.F.B.; this will give better results. Unless you don't like malt flavor, for some odd reason.