My buddy, while drinking cold brewed coffee, asked whether or not it would be possible to extract sugars from the grain without being at a high temperature? I feel confident in having definitively answered no. I do still wonder what would happen.
Using the same principles as cold brew coffee, what would happen to the water if you were to steep grains in it at fridge temperatures for 48 hours? It seems reasonable to assume that the powdered residues would dissolve into the water. Outside of that, I can see it acquiring a malty flavor but would still bet the OG would be somewhere under 1.005.
What do we think? Anyone tried this?