So i found this in a BYO mag and wanted to know, is he talking about a 2-row pale malt that is a steeping grain or one that needs a partial mash?
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" In extract brewing, the extract manufacturer collects the wort and concentrates it. When the wort is concentrated into extract, some volatile compounds are lost. To brew the best extract beer possible, you need a way to replace at least a portion of them. The simplest way to do this is to make some wort yourself by doing a partial mash in your brewpot.
To do this, add some 2-row pale malt to your recipe. For every 0.45 kg of pale malt, subtract 0.24 kg of dried malt extract o 0.33 kg liquid malt extract. When making a19-L extract beer, I usually shoot for “steeping” a total of around 0.91–1.1 kg of grains, including base malt and specialty grains. Steep this liquid in 3.2–4.2 L/kg at 64–70 °C for 45–60 minutes. After increasing your boil volume, I feel that doing small partial mashes — which are really just glorified grain steeps — is the technique that will help extract brewers brew better beer. Note that partial mash wort is also typically more fermentable than that of malt extract, which can help if your beers consistently finish at a high final gravity."