What grains can be steeped and which ones require mashing?
Grains that have a significant amount of unconverted starches should be mashed. These include all the malts described as “base malts,” those that contribute the majority of the fermentables to the beer. Steeping these grains can extract starches into the beer, resulting in haze and a shorter shelf life (some beer-spoiling bacteria can digest starches). Grains that can be steeped have had most of the starches either converted to sugars or destroyed in the malting process. These include caramel or crystal malts and roast grains such as chocolate malt, black malt and roast barley. Flaked ingredients require mashing.
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