Chocolate pecan pie porter?

Certain grains need mashed, and no amount of steeping will help.

 

I'm assuming you want some sweetness to your beer too, that's why I mentioned the heavy crystal malt addition and lactose.

 

If you add a pound or two of pale ale malt to your "steeping grains" and hold it at 150F-156F for 30-60 minutes, you have mashed all the grain. This is known as a partial mash. The pale ale malt provides enzymes to convert the other malts.

So pick whatever specialty malts you want to use and someone can tell you how much pale ale malt you need to convert the starches into sugars.

 

@ curtfromhersey extract brews I have made have had grains steeped. Never made one without , but I am sure others have.

 

Do what you like. If it works out, awesome. If it doesn't, try to determine why and learn from your mistake.

Mods: Can this be a sticky???

 

some grains lend themselves to steeping (caramel and roasted, mostly) and others not so much

 

Agreed, but having steeped both of my grain suggestions, I feel they would add to the beer.

 

Neat. With Pecan being the state tree of Texas, and with them being everywhere, I'm a bit more likely to just crack my own for free. Thanks for the info.