A mash includes a steep, but all steeps aren't mashes. Soaking a pound of specialty grain in 2+gal of 170F water for 20min isn't going to do much in the way of mashing. I think the advice to teach a version of steeping that is equivalent to a mini-mash, was a good one. Then you don't necessarily need to worry about whether a grain needs mashed or not, and you're not going to have pH issues that lead to extraction of undesirable components.
Topic: mash or steep? (Read 2942 times)
