I was listening to a Beersmith Podcast last night, and he had a gentleman on discussing a brewing technique that involved primarily mashing the base malts convert starches into sugar, but then steeping most specialty malts. He said there was a value that would tell you which grains needed to be mashed, and what grains could be steeped due to their low value of gravity point potential.
Does anyone know what this value is when researching malts?
What would be the “cut off” value when determining to mash vs soak?
Are the malts that you wouldn’t mash… the specialty grains… milled?
What are other considerations I would need to take a look at?