Should I steep or partial mash?

[zipr]

I'm making an extract clone of Oberon. In the directions, it says to
Steep:
12 oz Munich
8 oz Belgian Caravienne
4 oz Torrified Wheat at 150° for 30 minutes

According to sites I've read, these grains are supposed to be mashed. So should I? Or does keeping it at 150 for 30 minutes basically do that already?

 

[Kaz]

Technically speaking, if you steep them at 150F for 30 minutes, then you are mashing. There's a fine line between mashing and steeping, mainly temperature and water/grain ratio.

 

[joex444]

Yes 150F for 30 minutes should convert the Munich. I would do this in 2-3 qts of water. No need to try sparging though (with a larger contribution of sugar from your grains it would be needed).

 

[zipr]

Thanks for the input. I did go ahead and mash the grains. It was pretty easy, and I'm curious to see how it goes vs how I did it last time.