Sorry if this is a carbon of every other thread in this section but i looked and found half answeres to the questions i need clarification on and an open discussion i find is the best way to find out what i eventually want to know.
I have my round esky and a 40l pot.
I want to brew an Ale and a german pils, i gather i need pale malt some pilsener malt and some specialty grains i know i need are crystal, caramalt and chocolate.
When specialty grains are used are they roasted and therefore require steeping as aposed to being added to the mash or do i add these whole grains to to the mash with my 5 kilos of pale malt?
For example, i want to replicate this red razorback ale
snowy mountains brewery website wrote:With a medium body, four malts in combination provide its rich malty sweetness along with its nutty and biscuit characteristics ... and it's the roasted malts used in the brew which give Razorback its deep copper-red hue.
ABV 4.8%
IBU 28
Bittering Hop Simcoe
Aroma Hop Simcoe
Malt Pale, Crystal, Chocolate & Caramalt
OG 11.45 Plato
do i use mash whole heap of pale malt grain and steep the kilned grain like i was doing a K&K?
Sorry for the long rant, but hopefully others wonder about the same thing when embarking on all grain.
cheers
