A mixture of grain and water, used to convert complex carbohydrates in grain into sugars that yeast can convert into alcohol.

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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 ...
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2answers
186 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 ...
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2answers
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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) ...
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1answer
252 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 ...
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2answers
3k 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 ...
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1answer
188 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 ...
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1answer
200 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 ...
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2answers
1k views

What Calcium ppm is required in the mash for alpha-amylase stability and mash efficiency?

I recently moved and my water here is quite soft with a very low pH. As such, I've taken to adding many of my brewing salts in the brew kettle and only using salts in the mash to balance the pH. ...
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2answers
851 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 ...
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2answers
559 views

overheated the mash by a long shot

I asked before and got some help and have done some reading since. The temp in my mash jumped from 175 to about 195 after I put the lid back on. How much damage did I do? Some things I've read since ...
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1answer
210 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 ...
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1answer
231 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', ...
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1answer
530 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 ...
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2answers
613 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 ...
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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 ...
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3answers
147 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 ...
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3answers
652 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 ...
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2answers
556 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 ...
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2answers
2k views

Is the iodine test for starch conversion pointless?

Looking around the web there seems to be a lot of mention of the use of the iodine (starch) test at the end of your mash. Is it actually useful (i.e. is it reliable)? There have been times when I ...
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3answers
495 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 ...
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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 ...
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4answers
328 views

What does sour mash do for a sour beer?

I've only recently been introduced to the glory of sour beers, and I love them. As a club, we're going to be brewing a sour beer to be aged in oak for years to come, so I was curious to see some ...
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2answers
193 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 ...
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3answers
648 views

When formulating an AG recipe, how do you determine mash thickness?

I just did my first AG brew today. It went very well! My question comes with the mash. I know normally, you determine your mash thickness with 1.25-1.5 quarts per pound of grain. If I were to use, ...
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1answer
159 views

How should I combine grain and hot water when doughing in [duplicate]

Possible Duplicate: Should the grain or strike water be added to the mash tun first? Should I add water first, then grain? Grain, then water? Both at the same time? I'm worried that ...
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4answers
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Should the grain or strike water be added to the mash tun first?

I've always added my grain to my MLT cooler first, then dumped the strike water on top (I don't have a sparge arm). I calculate my strike temps based on the grain temp and initial cooler temp, so I ...
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4answers
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Mashing at too High of a Temperature

I did my first all grain batch last night and went way over the desired 150s range on the temperature of my mash. It ended up being around 170f. What effects will there be from mashing at 170 (or ...
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4answers
1k views

Calculating Amout and Temperature of Water For Mashing

how do you calculate the correct amount and temperature of water and to offset the amount and temperature of the grains? Perhaps there is a formula or rule of thumb that I am missing.
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3answers
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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 ...
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4answers
817 views

Effects of Grain Freshness on Brew House Efficiency

Background: My co-brewer (ScottyG) and I recently brewed our first all-grain in a converted Coleman cooler. We have over sixty batches of extract under our belts and have even made a few hard ciders ...
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1answer
476 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 ...
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1answer
221 views

Mixing grains before mashing?

Is it important to mix up the different types of grains before they go into the mash tun or is it okay to just dump them in separately?
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305 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?
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969 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?
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12answers
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What can I do with my spent grain after mashing?

After brewing a batch of beer, I always end up with ~14 lbs of spent grain that I usually just toss in a pile in the corner of the yard. Are there better things to do with it (i.e. cooking, baking, ...
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1answer
217 views

Anyone have experience doing a decoction with a pressure cooker?

How were the results compared to a traditional decoction? Any tricks to know about? Edit: For some context, see here.
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1answer
191 views

Why should I use a Decoction mash instead of a Single Temperature Infusion mash?

Why should I use a Decoction mash instead of a Single Temperature Infusion mash?
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982 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?
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3answers
588 views

How much strike water can I expect to lose to grain hydration?

Let's say I have a pound of milled barley malt. Let's say American 2-Row, for the sake of specificity. And let's say I have a gallon of warm/hot water that I mix with the grain and let sit for some ...
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1answer
125 views

Glucan rest necessary

I am brewing all-grain and have in the past always held a glucan rast when mashing. I am trying to speed up my brewing process and that rest of course slows me down quite a bit because of the heating ...
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2answers
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What are the effects of a watery mash?

What are the effects of having too much water in your mash? If it's too "soupy" or watery or whatnot.
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214 views

Homebrewing: Decoction Mashing

Many beers, especially German, are produced with a method called decoction mash. In that, the rising of mash temperature is achieved each time by talking a portion of the MASH, boiling it, and adding ...
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2answers
336 views

How do I do a sour mash?

I might want to do a sour mash, if it's easy. How's it done?
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521 views

What's the minimum mash time?

Listening to an episode of Basic Brewing last night, I heard a guest say that most of the conversion in the mash happens in the first half, and that the mash can thus be cut down as short at 45 ...
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2answers
1k views

How do I adjust mash temperature and thickness to add body to a beer?

My most successful brew to date has been Northern Brewer's Scottish 80/- extract kit. It was a dead ringer for Belhaven, but lacked Belhaven's body and mouthfeel, maybe due to the fermentability of ...
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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 ...
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6answers
5k views

Converting your fermentation bucket into a mash tun

Most people use coolers for mash tuns, but living in an apartment myself I can tell that having the least possible equipment is a priority. I know some people use their secondary fermenters as mash ...
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2answers
639 views

Using flakes in a mash

Do you just mix them with the grains or cook them first to get them gelatinized? What are the pros and cons of each method? What portion of the fermentables can be in flake form?
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221 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?
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6answers
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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 ...