To mash or not to mash...

If you dont see a malt you intend to use feel free to PM and I can add it to the list.

Malts that need to be mashed (base malts):
American 2 row & 6 row
Pilsner malt
Continental Pilsner Malt
British Pale Malt
Rye Malt
Wheat Malt

Malts that need to be mashed but may be steeped (you should do a mini mash here!):
Vienna
Munich
Aromatic
Biscut
Victory
Melanoidin
Special Roast
Brown Malt
Rauch (smoked) Malt

Malts that can be steeped. No mash required:
CaraPils / Dextrine Malt
Crystal Malts
Honey Malt
CaraVienna
CaraMunich
Special B
Meussdoerffer Roast
Pale Chocolate
Light Roasted Barley
Chocolate Malt
Carafa Special
Black Barley
Black Patent
Black Malt
Roasted Barley



Enjoy!

-Chris

Thanks Chris! That's a nice little list to have on hand.

Still inching my way from partial to all-grain mashing...

So, what about protein rests? Should I always do it with any of the base malts? Or, certain ones especially, like when using wheat malts?

with raw wheat you will need to do a cereal mash which is a total pain in the ass in my opinion. use flaked wheat which has been gelatinized during the rolling process and is ready to go for a single infusion mash. Rice hulls will be needed!!! That shit is like paste without it. Pre soak the rice hulls as well. you would be surprised how much water they absorb.

Glad to see you on here bro!

I've done a number of wheat beers, and have always used wheat malt. I have never bothered with a protein rest, short of dumping in a gallon of hot water to raise the temperature of the tun before doughing in.

So is wheat malt mash ready? or should I be ramping the mash schedule for protein rests?

So far, I've had no problems, save one slow sparge with 50% wheat in the grain bill.

I was only talking about raw wheat. Wheat malt is fine for a single infusion. I still recomend rice hulls though.