A mixture of water and crushed grains (usually malted) in which enzymes convert complex carbohydrates into simpler sugars that can be utilized by yeast during fermentation.

learn more… | top users | synonyms

1
vote
1answer
214 views

Mashing raw spelt/dinkel

I just got a hold of some organic raw spelt that I would like to use in a wit instead of flaked wheat. Do I need to gelatinize the spelt? How do I do that? Should the grain be milled at some point? ...
3
votes
3answers
4k views

Can you mash for too long?

I'm looking at brewing an all-grain barley wine in the near future, and I'm aiming for a high ABV (13%-14% ABV). From what I've heard in discussions elsewhere, by single-infusion mashing at a lower ...
1
vote
3answers
237 views

How to make more beer than I can boil?

I will soon need to buy some more equipment, but I want to think it a little bit what I really need to buy and in the meantime I will try some workaround. I was thinking of brewing mash/extract ...
2
votes
1answer
368 views

Missed my target gravity and volume by a mile

So, I know there were lots of things I could have done to repair the situation had I been prepared (lesson learned, I'll be having DME on hand from here on out), but I'm a little more interested in ...
2
votes
3answers
581 views

Mash-produced unfermentable sugars do add sweetness and aroma?

I read in some sources that mash conditions can influence the production of dextrins, that are not fermentable, have no taste (is that correct?) and add body to the beer. But somewhere else I read ...
2
votes
1answer
265 views

What is the quickest way to heat mash / sparge water?

Using a propane burner, is one of the following methods quicker / more efficient than the other? If so why? a) Heat 2.82 gallons of water from 70 degrees to boiling and then add 1.12 gallons of 70 ...
0
votes
3answers
194 views

Mash process vs specialty grains

Everybody can buy a certain number of specilaty grains and combine them, but in a way it seems to me this way I will do something that someone else can do just replicating my grain choice. On the ...
1
vote
1answer
71 views

Is tin safe on the mash?

A friend is building a manifold and the copper connections he bought have a bit of tin (Sn) on it, supposedly to make the solder easier. He is not going to solder them so the tin will remain in ...
2
votes
1answer
335 views

Calculating Infusion Temperature After Protein Rest

I'm using this infusion calculator to determine how much and what the water temperature should be when adding water to my mash tun. A recipe I'm following calls for a protein rest at 122 degrees F for ...
3
votes
1answer
596 views

Can beta amylase eat sugars after alpha amylase?

A bit of background -- I brewed a pumpkin ale recently. The mash temp was maintained fairly high (well above 150F) for at least a full hour. The sparge was a disastrous 3-4 hour experience (despite ...
4
votes
2answers
2k views

Pro Mash Tun design

I was wondering if anyone had a link to a graphic of what the typical profesional mash tun is like. Specifically I was wondering if the majority of professional scaled mash tuns draw from underneath ...
5
votes
4answers
2k views

Mash Efficiency vs Brewhouse Efficiency

I'm trying to understand the difference between Mash Efficiency and Brewhouse Efficiency. Is Brewhouse Efficiency essentially the efficiency of Mashing AND Lautering, whereas Mash efficiency would be ...
3
votes
1answer
473 views

How does efficiency change when adding grains that are normally steeped to a mash?

Imagine this scenario: you have a an extract recipe that contains a pound of steeped caramel malt. According to http://www.promash.com/FAQ/faq_diff.html the average efficiency of steeped malts is ...
2
votes
1answer
462 views

can pH strips go bad? / 5.2 stabilizer

So I just recently started paying attention to mash pH. Took a reading of a cali common I brewed about 10 days ago during the mash, and based on the strips reading (after adding the stabilizer), I ...
5
votes
2answers
144 views

Recirculating mash through screen

Is it possible to continously recirculate a mash through a Bazooka-style screen, or is that just asking for a stuck mash due to the relatively small surface area?
3
votes
2answers
2k views

Bringing mash pH down without changing mineral profile too far

I checked the pH in my mash at the end of my mash yesterday and it was 6.6 (using a calibrated electronic meter). I'm trying to work out how to get that down into a more normal range without adding ...
7
votes
5answers
1k views

Over attenuated all grain beers

I'm having a problem with all my beers regardless of style getting over attenuated. I've been raising my mash temps up to 4° above each beers style (up to 158° or so) to compensate with no luck. I've ...
3
votes
2answers
710 views

Potential causes of unreliable pre-boil gravity measurement

I usually take a hydrometer reading immediately after sparge so that I can calculate total points of gravity (i.e. gravity reading * volume), and from there calculate what volume of wort I should ...
3
votes
3answers
161 views

Extract vs Mash

Is taking the extra time to make a mash worth it? I've only dealt with extracts so far, but will definitely experiment with a mash (at least for learning purposes). I've heard various people saying ...
4
votes
2answers
272 views

Effect of decreasing mash temp?

Let's say I mash in at 65 C and over an hour it drops to 60 C - will this have a detrimental effect on my brew?
4
votes
2answers
1k views

Is this a stuck fermentation or did I screw up the mash?

So, a little under a week ago, I brewed a goodly sized stout (1.069 OG) and when I mashed it I ended up missing my mash temp by about 4 degrees. (I was aiming for 158 and ended up with about 162-163.) ...
7
votes
2answers
7k views

What is a protein rest?

I am new to all grain brewing and mashing, however I am about to brew a Belgian Witbier (Northern Brewer all grain kit) and I have a question about the mash schedule. I have only done a single step ...
2
votes
1answer
264 views

Suggestions for inline heating unit housing for wort circulator?

I built an inline heating element assembly using some 1" copper pipe, a 1" threaded female fitting and some 1/2" fittings. The idea is, wort comes in from the bottom 1/2" fitting, flows over the ...
2
votes
2answers
246 views

Lower temp Mash-out

While I was making an AG batch this weekend I had a 154 degree mash for 60 min but my mash-out temp only got up to 162 instead of 170. What sort of effect will this low mash-out temp have on the beer? ...
2
votes
1answer
293 views

Mash rests and water to grist ratio

I am planning brewing a recipe I found of a porter that I am really excited about. The original recipe says that you should do a rest at temperature below final mash temperature for a bit. After some ...
5
votes
2answers
205 views

Mash Efficiency and Quality of Wort

I recently achieved a 94% mash efficiency on a batch of Saison and was pretty stoked thinking, wow, 94% is much better than the the 72% I did last time. I must be getting better at this... But then ...
6
votes
2answers
3k views

How can I raise my mash pH with something other than chalk or baking soda?

I recently moved to Rhode Island and my mash efficiency has suffered. The main part of my process that has changed is the water. The pH as measured by colorpHast strips (and two other off brands) ...
2
votes
1answer
295 views

Double decoction mash profile for full bodied beer

I'm planning to brew a Single Malt and Single Hop (SMaSH) beer using Canada Malting's Superior Pilsner and Czech saaz hops. I'd like the resulting beer to be full bodied, like Pilsner Urquell, but I'm ...
1
vote
2answers
4k views

Importance of Mash and Sparge Water Volumes using Batch Sparge

I'm new to all grain brewing and one of the things I haven't been able to find much information on is the importance of water volumes for the mash and sparge steps. There are a lot of calculators ...
1
vote
1answer
213 views

Mash Efficiency With Top Off

I just put my second AG batch into the primary, but I ran into an issue I need some help with. When I did my first AG batch, I used water that was treated by a water softener (I know, I know...it was ...
5
votes
6answers
2k views

Can you mash bananas?

I've been thinking about making a wheat-beer with bananas and a little bit of chocolate malt. My question is can you mash bananas in the mash-tun to convert the sugars/starches and get more banana ...
3
votes
2answers
1k views

Mash tun shape - does it matter?

Or mash tun aspect ratio, if you like. Tall and skinny, or short and wide? I know a deeper grain bed (tall and skinny) will be better for lautering purposes, but will a flatter grain bed (short and ...
3
votes
1answer
262 views

What is considered to be a reasonable temperature rate change in a HERMS or RIMS system?

When brewers speak of their mashing techniques using mash temperature controlling technology, they sometimes make claims as to how fast they can get their mash from temperature 'A' to temperature 'B', ...
3
votes
1answer
228 views

What are the effects of transferring a mash before lautering?

In my latest batch I ended up with a stuck mash due to me mis-assembling the false bottom. To solve this, I transferred the mash to a bucket, fixed the false bottom, put the mash back in the MLT and ...
5
votes
3answers
1k views

How do you insulate a cooler based mash tun?

I have a Coleman 70 Quart Xtreme cooler that I've modified for my mash tun. I seem to be losing a lot of heat out the top. Are there any good ways to insulate it to help prevent heat loss?
4
votes
1answer
637 views

What's the maximum mash time?

In this question, Basic Brewing Radio was quoted as saying longer mashes (up to 90 minutes) were "better". It seems as if there are practical limitations with maintaining temperature, as well as just ...
6
votes
2answers
800 views

Are residual starches bad for the beer?

I was reading another question here and it appears that the consensus is that the iodine test isn't all that useful if your recipe is good. But, while reading through everything, I had a thought: if ...
3
votes
2answers
381 views

Should I include my specialty grains in a mini-mash?

I'm planning to use up all my leftovers from recent batches, augmented with minimal newly-purchased ingredients, to make an oatmeal stout. I know I need to mash the oats, so I picked up a pound of ...
7
votes
3answers
2k views

Oatmeal stout: Steeping or mash?

Ladies and Gentlemen of Homebrewing, I was cruising my Google+ account, and I am stalking (I mean following/stalking) Wil Wheaton, and I noticed he is a homebrewer! Tonight he posted a question. I ...
1
vote
3answers
157 views

Will Adding an Active Mash to a Non-Active Mash Get Enzyme Activity Started Again?

Background: A friend of mine does ten gallon batches of big beers, so has a lot of grain. After mashing, his technique is to fly sparge with 170 degree water. I understand this shuts-down enzymatic ...
5
votes
3answers
1k views

How do I do a decoction mash?

I've brewed a number of all grain beers and have been reading a bit about decoction mashing. However the explanations I've read have been a bit complicated. How do I do a decoction mash?
5
votes
3answers
738 views

Does flaked rye need conversion?

I'm looking to make a rye pale ale. Do I need to provide enough base grains to convert the starches in flaked rye or is it capable of self conversion? If it needs conversion, would 6 lbs of 6-row work ...
6
votes
2answers
200 views

Needs to be mashed

I recently had a debate with a brewing buddy of mine about malts that "need to be mashed". For instance victory malt is listed in Palmers "How to Brew" as being in the needs to be mashed column. I ...
4
votes
2answers
627 views

Undershooting OG in all-grain brewing

My last few all-grain batches have been under the expected OG at least as far as the recipe is concerned. The beers still taste good and all, but I'd like to get my efficiency up. For example, my ...
5
votes
1answer
500 views

Does mash thickness make a difference in any calculations?

I am looking to do my first partial mash and I have been seeing instructions for using a mash thickness anywhere from 1 to 1.5 quarts of water per pound (per 450g). What does the thickness of a mash ...
12
votes
3answers
4k views

What is the point of mashing out?

I know it stops the enzymes from breaking down any more sugar, but is there any other point to it? Will I notice any difference in the final product if I just got straight to sparging? Also, if my ...
6
votes
3answers
575 views

Does a smaller false-bottom affect efficiency?

Last night I picked up a 10-gallon cooler mash tun. It was supposed to come with a 12" false bottom, but the LHBS was out of those. Instead they offered me a 10" false bottom, saying that it would ...
5
votes
2answers
1k views

Determining the right gravity after mash in all grain brewing

Say I am brewing a beer that is supposed to have an OG of 1.050. I'm doing all-grain brewing and at the end of my mash & sparge, if I took the gravity at that point, what should I expect? I ...
3
votes
3answers
333 views

Rice Hull pre-prep

I have heard it recommended to pre-rinse rice hulls before putting them in the mash. Mainly because they tend to be so dusty. Is that a good practice?
2
votes
2answers
228 views

What characteristics should a bucket have to be suitable for a mash tun?

Does it need to have anything special or any food-grade bucket would do?