I just posted an extract and grain recipe for a smokey porter and it was suggested that I do a mini mash with the grain portion rather than steeping the grains.
I was wondering what the difference is between the way I do my specialty grains and a mini mash. I usually bring about 2 gal of water to 155 to 160 deg F and then add my grain bag and (what I used to call steeped them) at a continuous temp of 155 deg F for 30 to 45 min. I then removed the bag, adjusted the level to about 3 gallons and brought it to a boil before adding extract and DME.
Are the specialty grains in an extract kit typically something that doesn’t need to be converted or something that converts easily?