Do caramel or crystal malts require mashing?

Caramel or crystal malts are produced through a unique process where the grains undergo kilning after being partially mashed. This initial processing allows the sugars to become soluble while still retaining a powerful flavor profile that is characteristic of these malts. As a result, they are fully prepared for the brewing process and can simply be steeped in hot water to extract their flavors and sugars without the need for an enzymatic conversion that mashing typically provides.

Steeping these malts in hot water allows brewers to incorporate the rich caramel flavors into their wort without the complexity of a full mashing process. This makes them particularly convenient for homebrewing and brewing recipes that do not require a complete grain bill to undergo mashing, especially in extract brewing scenarios.

The other options suggest different practices that either misinterpret the process of caramel and crystal malts or imply unnecessary steps that do not align with the standard brewing approach for these types of malts.