I brewed a clone extract recipe from a book that I got from the library. The instructions were to steep grains in 3.5 gal. of water at 160 for 30 min. Strain the grain into brewpot and sparge with .5 gal. at 160. The grain bill is:
I didn’t know steeping base malts is pretty much mashing when I brewed this and that you usually don’t use that much water when doing so. Could I have put too many starches in my wort or is that not enough base malt to worry about it? I actually emailed the author and he re-assured me it was fine.
I’ve seen quite a few extract with grain recipes that included Vienna. I doubt you will have a problem at all, especially with all that black barley and malt.
Maybe. I’m guessing the Vienna was included for graininess. Either way, that beer is black, I think a cup of flour wouldn’t hurt it (hyperbolic sarcasm)
It’s what we do. Everybody had to learn. Everybody but denny. He was born with a mash paddle in his hand and slept in a blue Colman.
Edit - I wouldn’t call that a partial mash. Not enough base malt to be considered a mash IMO. I think the Vienna was included for grainy or nutty malt flavor.