All my brews thus far over the few years I've been homebrewing have been extract with specialty grains. So, all I have ever done is to steep the specialty grains as the base malt is replaced with dry or liquid extract.
I'm going to brew a clone of Deschutes Fresh Squeezed IPA this weekend. The recipe calls for 11 lb of 2 row, 1.75 lb of 10L Munich and 0.75 lb of 75L crystal. The extract option has me replacing the 2 row with 8.25 lb of pale LME. No issue thus far.
It then mentions "mashing" the Munich and crystal at 155F for 40 minutes then draining and rinsing. Normally I would simply steep the specialty grains at the temp suggested (or there abouts) in 1 - 2 gallons of water.
So my questions:
- Will actually mashing the specialty grains make enough of a difference?
- Assuming I should mash as directed, would using grain bags make a difference, or should I treat it as an actual mash and add the grains loose?
- Again, assuming mashing, and since it's such a small quantity of grains, anyone have suggestions on the ratio of water to grain?
My plan, if mashing, is to get the water to temp, add the grains (loose or bagged depending on answers to the above), and then stick the pot in the oven set at 155F for the 40 minutes.