Mashing - Revision history

Jomebrew: Reverted edits by AWild43 (talk) to last revision by Adam Adom

2011-10-05T14:57:16Z

Reverted edits by AWild43 (talk) to last revision by Adam Adom

← Older revision		Revision as of 14:57, 5 October 2011
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	===Decoction Mash===		===Decoction Mash===
	A third technique traditionally used in Germany for many beer styles is decoction mashing. In a decoction mash, a quantity of mash including both grains and <span class="plainlinks">[http://ibsdietplan.org <span style="color:black;font-weight:normal;text-decoration:none!important;background:none!important; text-decoration:none;/CITATION//CD88LAQRE2/">irritable bowel syndrome</span>]</span> water is moved to a second container where it is brought to a boil. The boiling mixture is then added back to the original mash to raise the temperature of the overall mash. Again, a calculator or brewing software is needed to accurately calculate the correct volume to decoct. Traditional decoctions were typically done at higher water to grain ratios of 2.0 qt/lb or more. More modern techniques often use water to grain ratios closer to the 1.25-1.5 qt/lb range.		A third technique traditionally used in Germany for many beer styles is decoction mashing. In a decoction mash, a quantity of mash including both grains and water is moved to a second container where it is brought to a boil. The boiling mixture is then added back to the original mash to raise the temperature of the overall mash. Again, a calculator or brewing software is needed to accurately calculate the correct volume to decoct. Traditional decoctions were typically done at higher water to grain ratios of 2.0 qt/lb or more. More modern techniques often use water to grain ratios closer to the 1.25-1.5 qt/lb range.

	===Multiple Step Mashes===		===Multiple Step Mashes===

AWild43: None

2011-10-05T13:48:01Z

None

← Older revision		Revision as of 13:48, 5 October 2011
Line 12:		Line 12:

	===Decoction Mash===		===Decoction Mash===
	A third technique traditionally used in Germany for many beer styles is decoction mashing. In a decoction mash, a quantity of mash including both grains and water is moved to a second container where it is brought to a boil. The boiling mixture is then added back to the original mash to raise the temperature of the overall mash. Again, a calculator or brewing software is needed to accurately calculate the correct volume to decoct. Traditional decoctions were typically done at higher water to grain ratios of 2.0 qt/lb or more. More modern techniques often use water to grain ratios closer to the 1.25-1.5 qt/lb range.		A third technique traditionally used in Germany for many beer styles is decoction mashing. In a decoction mash, a quantity of mash including both grains and <span class="plainlinks">[http://ibsdietplan.org <span style="color:black;font-weight:normal;text-decoration:none!important;background:none!important; text-decoration:none;/CITATION//CD88LAQRE2/">irritable bowel syndrome</span>]</span> water is moved to a second container where it is brought to a boil. The boiling mixture is then added back to the original mash to raise the temperature of the overall mash. Again, a calculator or brewing software is needed to accurately calculate the correct volume to decoct. Traditional decoctions were typically done at higher water to grain ratios of 2.0 qt/lb or more. More modern techniques often use water to grain ratios closer to the 1.25-1.5 qt/lb range.

	===Multiple Step Mashes===		===Multiple Step Mashes===

Adam Adom: /* Single Infusion Mash */

2011-03-10T23:51:39Z

Single Infusion Mash

← Older revision		Revision as of 23:51, 10 March 2011
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	===Single Infusion Mash===		===Single Infusion Mash===
	The Single Infusion Mash, also called the ''British Infusion Mash'' is the simplest mashing method for homebrewers to use. In an infusion mash, room temperature crushed grains are combined with a premeasured amount of hot water at a fixed temperature. By accurately calculating the volume and temperature of the water, one can reach a target temperature for the combined mash in the 148 to 158 F range (64.5-70 C). Infusion is typically done at a water to grain ratio of around 1.25 quarts per pound of grain. The easiest way to calculate the proper infusion volume and temperature is with an infusion calculator or brewing software such as [http://www.beersmith.com BeerSmith]. The mash is then held at that temperature usually by keeping the mash in an insulated cooler for 45-90 minutes. At this temperature, the mash will readily convert starches into sugars. You can test for conversion of sugars using an ''iodine test''. Simply draw a small quantity of mashed grains out, add a few drops of iodine to it. If the iodine does not turn blue, then the conversion is complete.		The Single Infusion Mash, also called the ''British Infusion Mash'' is the simplest mashing method for homebrewers to use. In an infusion mash, room temperature crushed grains are combined with a premeasured amount of hot water at a fixed temperature. By accurately calculating the volume and temperature of the water, one can reach a target temperature for the combined mash in the 148 to 158 F range (64.5-70 C). Infusion is typically done at a water to grain ratio of around 1.25 quarts per pound of grain (1.3 liter per 500g of grain). The easiest way to calculate the proper infusion volume and temperature is with an infusion calculator or brewing software such as [http://www.beersmith.com BeerSmith]. The mash is then held at that temperature usually by keeping the mash in an insulated cooler for 45-90 minutes. At this temperature, the mash will readily convert starches into sugars. You can test for conversion of sugars using an ''iodine test''. Simply draw a small quantity of mashed grains out, add a few drops of iodine to it. If the iodine does not turn blue, then the conversion is complete.

	===Temperature Mash===		===Temperature Mash===

Adam Adom at 23:41, 10 March 2011

2011-03-10T23:41:46Z

← Older revision		Revision as of 23:41, 10 March 2011
Line 6:		Line 6:

	===Single Infusion Mash===		===Single Infusion Mash===
	The Single Infusion Mash, also called the ''British Infusion Mash'' is the simplest mashing method for homebrewers to use. In an infusion mash, room temperature crushed grains are combined with a premeasured amount of hot water at a fixed temperature. By accurately calculating the volume and temperature of the water, one can reach a target temperature for the combined mash in the 148 to 158 F range. Infusion is typically done at a water to grain ratio of around 1.25 quarts per pound of grain. The easiest way to calculate the proper infusion volume and temperature is with an infusion calculator or brewing software such as [http://www.beersmith.com BeerSmith]. The mash is then held at that temperature usually by keeping the mash in an insulated cooler for 45-90 minutes. At this temperature, the mash will readily convert starches into sugars. You can test for conversion of sugars using an ''iodine test''. Simply draw a small quantity of mashed grains out, add a few drops of iodine to it. If the iodine does not turn blue, then the conversion is complete.		The Single Infusion Mash, also called the ''British Infusion Mash'' is the simplest mashing method for homebrewers to use. In an infusion mash, room temperature crushed grains are combined with a premeasured amount of hot water at a fixed temperature. By accurately calculating the volume and temperature of the water, one can reach a target temperature for the combined mash in the 148 to 158 F range (64.5-70 C). Infusion is typically done at a water to grain ratio of around 1.25 quarts per pound of grain. The easiest way to calculate the proper infusion volume and temperature is with an infusion calculator or brewing software such as [http://www.beersmith.com BeerSmith]. The mash is then held at that temperature usually by keeping the mash in an insulated cooler for 45-90 minutes. At this temperature, the mash will readily convert starches into sugars. You can test for conversion of sugars using an ''iodine test''. Simply draw a small quantity of mashed grains out, add a few drops of iodine to it. If the iodine does not turn blue, then the conversion is complete.

	===Temperature Mash===		===Temperature Mash===
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	==Mash Temperature==		==Mash Temperature==
	The temperature of mash steps, particularly the main sugar conversion (called the ''saccrification'' step) can have a significant effect on the character of the beer. Lower temperature conversion - around 148-152 F will take longer but will produce a more complete conversion of complex starches to sugars resulting in more fermentation and a clean, lighter tasting beer. A high temperature conversion of 155-158 F will result in less starch conversion leaving a beer with more unfermentable dextrines. This will create a beer with a full body and flavor. Middle mash temperatures (153-156) will result in medium bodied beers.		The temperature of mash steps, particularly the main sugar conversion (called the ''saccrification'' step) can have a significant effect on the character of the beer. Lower temperature conversion - around 148-152 F will take longer but will produce a more complete conversion of complex starches to sugars resulting in more fermentation and a clean, lighter tasting beer. A high temperature conversion of 155-158 F (68.5-70 C) will result in less starch conversion leaving a beer with more unfermentable dextrines. This will create a beer with a full body and flavor. Middle mash temperatures (153-156 F / 67.69 C) will result in medium bodied beers.

	The [[Acid Rest]], a step done early in the mash around 95F is performed by some traditional brewers to lower the pH of the mash. This was primarily done in very soft water locations like Pilsen that lacked minerals needed to acidify the mash. However modern brewers using most waters do not need to perform this step. Proper minerals and pH adjustment, highly modified grains, and a much better understanding of water chemistry have largely eliminated the need for an acid rest.		The [[Acid Rest]], a step done early in the mash around 95F (35C) is performed by some traditional brewers to lower the pH of the mash. This was primarily done in very soft water locations like Pilsen that lacked minerals needed to acidify the mash. However modern brewers using most waters do not need to perform this step. Proper minerals and pH adjustment, highly modified grains, and a much better understanding of water chemistry have largely eliminated the need for an acid rest.

	==Sparging==		==Sparging==

Gluck at 17:49, 15 June 2008

2008-06-15T17:49:55Z

← Older revision		Revision as of 17:49, 15 June 2008
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	[[Category:Processes]]		[[Category:Processes]]
	[[Category:Glossary]]		[[Category:Glossary]]

			[[fr:Brassage]]

BrewWiki: /* External Links */

2008-04-07T02:38:17Z

External Links

← Older revision		Revision as of 02:38, 7 April 2008
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	==External Links==		==External Links==
	* [http://www.beersmith.com BeerSmith Brewing Software] - a tool that will do your infusion and decoction calculations		* [http://www.beersmith.com BeerSmith Brewing Software] - a tool that will do your infusion and decoction calculations
	* [http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/ All Grain Brewing with an Infusion Mash Setup]		* [http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/ All Grain Brewing with an Infusion Mash Setup] - on the BeerSmith blog

	[[Category:Processes]]		[[Category:Processes]]
	[[Category:Glossary]]		[[Category:Glossary]]

BrewWiki: /* External Links */

2008-04-07T02:37:56Z

External Links

← Older revision		Revision as of 02:37, 7 April 2008
Line 32:		Line 32:
	==External Links==		==External Links==
	* [http://www.beersmith.com BeerSmith Brewing Software] - a tool that will do your infusion and decoction calculations		* [http://www.beersmith.com BeerSmith Brewing Software] - a tool that will do your infusion and decoction calculations
			* [http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/ All Grain Brewing with an Infusion Mash Setup]

	[[Category:Processes]]		[[Category:Processes]]
	[[Category:Glossary]]		[[Category:Glossary]]

Wbehun: /* Mash Temperature */

2007-09-06T15:52:42Z

Mash Temperature

← Older revision		Revision as of 15:52, 6 September 2007
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	==Mash Temperature==		==Mash Temperature==
	The temperature of mash steps, particularly the main sugar conversion (called the ''saccrification'' step) can have a significant effect on the character of the beer. Lower temperature conversion - around 148-152 F will take longer but will produce a more complete conversion of complex starches to sugars resulting in more fermentation and a clean, lighter tasting beer. A high temperature conversion of 155-158 F will result in less ~~start~~ conversion leaving a beer with more unfermentable dextrines. This will create a beer with a full body and flavor. Middle mash temperatures (153-156) will result in medium bodied beers.		The temperature of mash steps, particularly the main sugar conversion (called the ''saccrification'' step) can have a significant effect on the character of the beer. Lower temperature conversion - around 148-152 F will take longer but will produce a more complete conversion of complex starches to sugars resulting in more fermentation and a clean, lighter tasting beer. A high temperature conversion of 155-158 F will result in less starch conversion leaving a beer with more unfermentable dextrines. This will create a beer with a full body and flavor. Middle mash temperatures (153-156) will result in medium bodied beers.

	The [[Acid Rest]], a step done early in the mash around 95F is performed by some traditional brewers to lower the pH of the mash. This was primarily done in very soft water locations like Pilsen that lacked minerals needed to acidify the mash. However modern brewers using most waters do not need to perform this step. Proper minerals and pH adjustment, highly modified grains, and a much better understanding of water chemistry have largely eliminated the need for an acid rest.		The [[Acid Rest]], a step done early in the mash around 95F is performed by some traditional brewers to lower the pH of the mash. This was primarily done in very soft water locations like Pilsen that lacked minerals needed to acidify the mash. However modern brewers using most waters do not need to perform this step. Proper minerals and pH adjustment, highly modified grains, and a much better understanding of water chemistry have largely eliminated the need for an acid rest.

WqnDqr at 20:15, 11 April 2007

2007-04-11T20:15:34Z

← Older revision		Revision as of 20:15, 11 April 2007
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	===Multiple Step Mashes===		===Multiple Step Mashes===
	Though a single infusion mash is suitable in 95%+ of cases where modern well modified malts are used, some precooked adjuncts and undermodified malts require protein rests at lower temperature before the main ''saccrification'' (sugar conversion) step in the mash profile. These protein rests help to break down complex starches in preparation for saccrification. Infusion, temperature and decoction steps may be combined to achieve multiple step mashes. For example a complex three step decoction mash might start with an initial infusion step to an acid rest at 105 F, followed by a protein rest at 122 F, and a saccrification step at 155 F. In many mash profiles, a ''mash out'' step is used to raise the temperature of the entire grain bed in preparation for sparging. The mash out step helps to halt saccirifcation, and also helps ensure an efficient sparge by extracting sugars at a higher temperature.		Though a single infusion mash is suitable in 95% of cases where modern well modified malts are used, some precooked adjuncts and undermodified malts require protein rests at lower temperature before the main ''saccrification'' (sugar conversion) step in the mash profile. These protein rests help to break down complex starches in preparation for saccrification. Infusion, temperature and decoction steps may be combined to achieve multiple step mashes. For example a complex three step decoction mash might start with an initial infusion step to an acid rest at 105 F, followed by a protein rest at 122 F, and a saccrification step at 155 F. In many mash profiles, a ''mash out'' step is used to raise the temperature of the entire grain bed in preparation for sparging. The mash out step helps to halt saccirifcation, and also helps ensure an efficient sparge by extracting sugars at a higher temperature.

	==Mash Temperature==		==Mash Temperature==

BrewWiki: /* See Also */

2006-09-30T18:20:42Z

← Older revision		Revision as of 18:20, 30 September 2006
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	* [[Processes\|Brewing Processes]]		* [[Processes\|Brewing Processes]]
	* [[Sparging]]		* [[Sparging]]
			* [[Mash Tun]]

	==External Links==		==External Links==