hermanpeckel
Active Member
Alright, so thanks to you guys on the forum I am now raring to go with my first all-grain. Well, when I say raring, I am still waiting for my gear to arrive by post, but when it does I'll be straight into it.
As is often the case, the more I learn about all grain, the less I know. One of the real head scratchers for me is the steep vs mash thing. After a solid Googling I now kind of understand which and why some malts need to be mashed. It's the steeping part that I'm confused with.
My first BIAB is going to be a big Belgian dark, strong ale. It's got a ton of pilsner malt, quarter a ton of Munich and then some specialty grains. My original intention was to just chuck them all in the grain bag and mash away. I have now read that this isn't a good approach - steeping grains should be steeped, mashing grains should be mashed.
Easy enough when extract brewing, but how do you do it with BIAB? Steep first then mash with that water?
Thanks!
As is often the case, the more I learn about all grain, the less I know. One of the real head scratchers for me is the steep vs mash thing. After a solid Googling I now kind of understand which and why some malts need to be mashed. It's the steeping part that I'm confused with.
My first BIAB is going to be a big Belgian dark, strong ale. It's got a ton of pilsner malt, quarter a ton of Munich and then some specialty grains. My original intention was to just chuck them all in the grain bag and mash away. I have now read that this isn't a good approach - steeping grains should be steeped, mashing grains should be mashed.
Easy enough when extract brewing, but how do you do it with BIAB? Steep first then mash with that water?
Thanks!