Hi All,
Being both lazy and scientificaly minded i want to test the effects of individual speciality grains without doing batch after batch.
So for example if i wanted to test the diffence between roasted barley and black pantent, could i mash only the base malt (enough for two batches ) and then separately steep the 2 speciality malts separetly, then combine them back in to their respective boils?
How should they be steeped?
Could amber vs biscuit be steeped this way too?
Would i lose anything from not mashing them?
Are there any other methods you've tried?
Thanks
Being both lazy and scientificaly minded i want to test the effects of individual speciality grains without doing batch after batch.
So for example if i wanted to test the diffence between roasted barley and black pantent, could i mash only the base malt (enough for two batches ) and then separately steep the 2 speciality malts separetly, then combine them back in to their respective boils?
How should they be steeped?
Could amber vs biscuit be steeped this way too?
Would i lose anything from not mashing them?
Are there any other methods you've tried?
Thanks