Can You?

[dragonbiker]

Steep biscuit and minich.

I've recently heard or read that these grains need to be mashed. Does this mean they do not add their flavor and character when steeped?

What other grains are like this?

[Speyedr]

Check out http://www.howtobrew.com/section2/chapter12-1.html

It is from John Palmer's "How To Brew" book, free and complete, online. Has A LOT of good references like this.

That said, you may get some of the flavors etc. from steeping only, but I'm not sure how much. You'd have to experiment to try it out, but remember NOT to add the extract potential when you are figuring your OG targets.

Rob

[JP]

Rye is like that. As well as yoru flaked stuff, oatmeal, flaked wheat, etc.

[bubrewer]

If you take just a wee bit more care and steep your biscuit and munich at around between 145F and 155F rather than just ramping straight to a boil like some texts have you do, then yes, you can steep them. Just keep them in a grain bag and watch the temp for 30 min or so. Then lift out the bag and maybe pour some hot (but not boiling) water over the bag and call it good. Check out that nice copper color!

Shhhhhh you AG guys, don't say the M-word or he will be scared away!

[JP]

YOu can do that to get color and flavor, but you wont get any sugars unless you are steeping with some base malt.

[Lufah]

YOu can do that to get color and flavor, but you wont get any sugars unless you are steeping with some base malt.

Munich will convert. Not great on enzymes, but it will do it.

Travis

[JP]

This is true.

Flufah to me for not stating that.