SleepySamSlim
Grandmaster Brewer
OK - I am lazy and I am stubborn ... but I do see the value of moving to this process - and that is primarily so I can use a much broader range of grains in my brews and achieve better enhanced flavors versus simply steeping. Did I mention I'm also not the sharpest knife in the drawer.
And I will use Jamils stove-top mini-mash as detailed in an earlier thread
http://www.beersmith.com/forum/index.php?topic=2281.msg9538#msg9538
But I do have a question, to derive the full benefits of mashing do I need to include a grain like 2 row pale malt ? Or just my specialty grains (some of course requiring mashing and some not) ? Any thoughts on that ? I can see that if I'm going to do a mini-mash I could easily add a pound or 2 of pale malt which would reduce my costs via less LME.
And I will at some time have to get a measure of efficiency by measuring the SG of the mash and comparing that to the PPG of the grain bill etc.
I'm already getting dizzy ---- I need a home brew
And I will use Jamils stove-top mini-mash as detailed in an earlier thread
http://www.beersmith.com/forum/index.php?topic=2281.msg9538#msg9538
But I do have a question, to derive the full benefits of mashing do I need to include a grain like 2 row pale malt ? Or just my specialty grains (some of course requiring mashing and some not) ? Any thoughts on that ? I can see that if I'm going to do a mini-mash I could easily add a pound or 2 of pale malt which would reduce my costs via less LME.
And I will at some time have to get a measure of efficiency by measuring the SG of the mash and comparing that to the PPG of the grain bill etc.
I'm already getting dizzy ---- I need a home brew