bobot
Well-Known Member
So I visit my LHBS with the intention of duplicating an extract recipe that turned out great for me. In that recipe, I used 1 lb. of Belgian Caramel Pils as a steeping grain. I confessed to the sole LHBS attendant that I couldn't tell a grain that required mashing from a grain that was simply used for steeping.
I bought, crushed, and brought home 1 lb. of Cargill Caramel 20l as a recommended substitution for the Belgian Caramel Pils. (I was also advised to steep only 1/2 lb, not the full lb. --5 gal. batch-- )
Did I screw up? Is this grain good for steeping only? Should I attempt, for the first time, to mash it? And, if suitable for steeping, why not use the full lb.?
Thanks!
I bought, crushed, and brought home 1 lb. of Cargill Caramel 20l as a recommended substitution for the Belgian Caramel Pils. (I was also advised to steep only 1/2 lb, not the full lb. --5 gal. batch-- )
Did I screw up? Is this grain good for steeping only? Should I attempt, for the first time, to mash it? And, if suitable for steeping, why not use the full lb.?
Thanks!