Hi everyone. I'm an extract brewer looking to make an IPA. I tend to (try to) formulate my own recipes versus using a kit. I'm wondering if anyone has ever steeped a base malt as a specialty grain. I want to incorporate some Munich 10 in to this IPA, but I'm finding mixed thoughts on procedure. Some say it can be steeped and some say I should perform a mini-mash with the Munich then proceed with steeping the rest of the grains after the mash. Please let me know your opinions. I know some base malts can be steeped while others require a mash to get the sugars out. The concensus of this forum will dictate how I proceed. Thanks for your help.