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Questions tagged [mash]

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.

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Looking for ways to reduce trub

More specifically: Some time ago I switched from fly sparge to batch sparge. My motivation was that I noticed quite a bit of channeling on deeper grain beds with the fly sparge. Batch is quicker and ...
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The Mashing proccess

What is the Mash? Is this the boiling of the grains, Hops and all the Fermentables. If this isn't it please school me up, with the Kiss program. Or in other words keep it simple.
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What are the impacts of mashing with a low pH?

The general consensus seems to be that a mash pH of 5.2-5.6 is desired. Beersmith even says it's the difference between a good beer and a truly great one. Most mention trouble with too high of a pH, ...
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Should I boil apples before using them in a mash?

I'm thinking about bacterial/wild yeast contamination etc.... Or will just washing them under the tap be suffice? Also can I use the cores?
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Brewing a 25l batch in a smaller fermenter

Can you brew say 7kg of sugar in say a 10l fermenter as opposed to a more standard 25l fermenter. I mean technically the sugar will still ferment in the smaller vessel or is that not the case will the ...
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27 views

Odd mash schedule

I found a recipe for a porter that has the following mash schedule. 4 lb (1.8 kg) Munich malt 3 lb (1.4 kg) Lager malt (US 6-row if possible) 2 lb (.9 kg) Flaked wheat (unmalted soft ...
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Step mash and under modified malts

I’ve been reading about common mistakes with Belgian beers and it’s been noted that a “real” Belgian beer requires a step mash. The reason given for this is that apparently this is required for good ...
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51 views

Can scaling down a recipes grain bill lead to increased mash efficiency in a smaller pot while maintaining the same final batch size?

I’m asking this because I’m thinking it might be possible to reduce the cost of my grain bill if the resulting mash efficiency can be increased to compensate for the fewer grains. The idea would be to ...
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107 views

Apparent attenuation of porters and stouts

In the last three year I have brewed several beers, both light and dark, all-grain, and I fermented some of them with the same types of yeast. I find that for my lighter beers, my calculations are ...
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Is it possible for flavors from the malts to stick with a mash bag?

Is it possible for flavors to stick with a bag used for BIAB brewing, and for it to transfer them to my next brew? If so, what can I do to avoid it
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Increasing mash temp by adding hot water rather than heating the mash?

Maths was always my worst subject.... I have a fixed lauter-grill/filter at the bottom of my mash tun so i can't stir anything that falls through it = the gas burner gives me a burnt bottom :( ...
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Doing BIAB with several smaller bags instead of a big one

So I was thinking about switching from extract with grains brewing to all grain brewing using the BIAB method. I had this idea to use several of the small disposable bags I get for the grains in the ...
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How to test mash for ion concentrations

I'm wondering if it's possible to test the mash during mash for an all grain batch to determine concentrations of calcium, magnesium, etc. Or if that is better determined by pre-mash calculations. ...
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169 views

When should you treat your water for pH for a sour beer?

According to this question's answer, from Denny Conn, You don't pretreat the water because it's the mash pH you're concerned with, not the water pH. And this agrees with this article on the power ...
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Does a longer mash time lead to more fermentable wort?

I saw a reference to this recently and took pause. As I understand it, mash temp and the effects it has on the various enzymes effect fermentability (that is, the amount of fermentable vs non-...
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400 views

About reusing spent grain

I tried to make dog biscuits with my spent grains, but it was not a big success ;-) I read that we could make more beer reusing the grain again. I liked the idea of making a lighter version of the ...
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Step Mash Calculation

I just brewed my hefeweizen for the 3rd time. At the time of the first batch I'd read an article that suggested a ferulic acid rest at 110°F to accentuate the banana notes in the aroma. I mash in a ...
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Caramunich 1, 2, and 3 vs. Munich 1, 2, and 3

From my understanding it seems Munich is a base malt whereas Caramunich is a crystal malt, and the numbering is the amount of roasting. Is that correct? Are Caramunich and Munich interchangeable?
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Interpreting single-infusion mash instructions with two temperatures listed

I've been brewing all-grain for a while now, but I can't figure out why the recipes I read have the following. Take this example: Mash Schedule: Single Infusion, Light Body Total Grain Weight: 10.25 ...
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Brew in a bag - mash temp all over the place

I have a 10 gallon boil kettle and was doing a BIAB with a required mash temp of 154 F and 13 lbs of grain. About 10 minutes into the mash, most of the kettle was reading 145-150 F, but one spot was ...
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What effect do water ions have on mash efficiency *other* than adjusting Ph?

I searched the questions and did not find an answer to my particular question. As the title says, my question is: What effect do water ions have on mash efficiency other than adjusting Ph? Put ...
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81 views

Can a RIMS element be located in the mash tun instead of in a tube?

I am trying to find out if it's possible to have a PID controlled electric kettle style element in the base of the mash tun ( under a false bottom ); and just use the circulating pump for the purpose ...
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122 views

Why some brewers mash-in for two hours?

Some brewers mash-in for two hours, whereas it seems that most of the sugar is extracted during the first 30mn. While the difference between 30 and 60mn mash duration have been explored, I still don'...
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Is it possible to recover from mashing at an incorrect temperature by stablizing the mash temperature for a longer duration?

After 30 minutes of mashing, I checked the temperature at it was 142F/61C. I added 3/4 gallon of boiling water and brought the temp up to 155F/68C. It maintained between 152-155 for 60 more minutes. ...
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What happens if you mash only roasted grains?

You're not supposed to "mash" with only roasted grains according to a variety of sources (e.g., this). What comes out if you do? Is it only starches, since no enzymes were active?
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Lower mash temperature

I missed my mash temperature by 4 degrees a few days ago. I was shooting for 152 but got 149.5. Then I checked my calibration today and my Thermometer was 1.2 high. So I mashed at around 148.3. ...
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132 views

Are plastic mash paddles safe for stirring boiling wort?

I bought this plastic mash paddle for stirring my boiling wort, but now that I'm actually about to use it...I'm wondering if these types of paddles are only safe for things like steeping temperatures. ...
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190 views

Trying to calculate my efficiency correctly

So I've just completed my fifth BIAB brew, and this time I decided to try and calculate the mash efficiency of my setup since I'm fairly sure it's not as high as it should be. I also think at the ...
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220 views

Did I add too much chalk?

I'm doing an AG porter recipe. Historically, I have been dissatisfied with my porters - they come out thin, and a bit acidic. Some research suggested that my issue may be mash pH, so I bought so pH ...
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99 views

How to adjust recipes for high mash / sparge efficiency?

It seems most recipes out there assume 75 - 80% efficiency*. Seems sensible for homebrewer. but I consistently get 95%. I should feel lucky, but this means that I either: have too much alcohol for ...
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198 views

What is the lab wort pH of Rye Malt

I am planning a brew where Rye malt is a considerable component of the grist. I am trying to predict my mash pH by taking the weighted lab wort pH contributions of each of my malts, and accounting for ...
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62 views

I'm going to do my first IPA soon, how do I do my mashing?

I'm doing my first beer from scratch soon. I've been assisting a friend of mine with making beers before. I've also searched on the internet on the steps involved. One thing I've noticed is that ...
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206 views

A 15 gallon batch with two 10 gallon mash tuns

I need to split a 15 gallon batch of beer three ways. The brew is going to be an Imperial Stout, and the 5 gallon recipe calls for 20lbs of grain (60lbs for 15 gallons). Between the three brewers we ...
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Can wet crushing impede mashing?

Last weekend I tried it. I get considerably less broken hulls, practically whole. Kernel was broken all right. So far so good. I added 0.5 liter of cold water to six kg of malt by pouring it slowly ...
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Do you need to mash out? [duplicate]

I have just finished my second all grain brew. I failed to mash out and went straight from the mash to boil. What difference will this make to my beer?
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112 views

Mash Boiler – What's a good boiler?

i'm new to the brewing game and am currently waiting for a few whole grain brews to come of age. One thing i'd like to do is purchase a larger mash boiler and dedicate a bit of space in the shed for ...
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86 views

How does cereal mashing not produce off flavors due to above 170F boil temperatures?

I have always read that over 170F grain mashes will get a very distinct off flavors. How is it that during a cereal mash of grains (where you typically hold a mid-range temperature for a duration and ...
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Vorlauf Fermentables?

Recently looking at the AHA Big Brew Day Recipes, I was looking at the Old School Barleywine (pdf). I get the hops schedule, but the fermentables has me confused. In the instructions, it says mash at ...
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119 views

ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?

I'm doing 6 lagers according to the Brulosophy Quick Lager method, where the temperature is raised to 65*F/18.3*C for the remainder of fermentation after attenuation has hit 50%. 2 of them have been ...
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171 views

Anyone Know of Any Homebrewing Video Tutorial Blogs

Does anyone know of a good homebrewing blog that has video tutorials? I've Googled it and found a bunch of video tutorial blogs, but they're not great. Anyone know of some good ones?
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Any drawback in heating the mash with grains in?

I do BIAB and in my constant search for ways to simplify my brew day I recently started to heat my mash with the grains already in. That is: I fill my kettle with the full water volume I'll be using (...
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324 views

How much does hop flavor fade during fermentation?

In the end of my first batch, i thought i had put too many hop because it was 'oily' and the flavor was incredibly strong. But now in the second fermenting day the hops seems to be very distant, ...
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87 views

Hydrometer measures and possible corrections

In my first batch I was very worried about not being able to end it by not having certaing equipment at the right time. The thing is by following strictly the instructions my hydrometer reading was ...
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66 views

Step Infusion question

In the most recent Zymurgy, there is a recipe that involves step infusion mash. It's not quite explained how to get the wort off the grain. So I was wondering how a step infusion mash works? I ...
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104 views

Do I need an anti-microbial additive in my plum brandy mash?

Basically I pitted and smashed 10 lbs. of very ripe plums; heated the pulp, skins and juice to like 120°F and added 3 gals. of distilled water and 5 lbs. of sugar. Waited for it to cool below 90°F ...
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5k views

When/How to Measure Pre-Boil Gravity to Determine Mash Efficiency

I routinely take my pre-boil gravity after sparging to determine mash efficiency so that I can throw in DME or Dextrose for a lower than expected yield or add water for a higher than expected yield, ...
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653 views

How does the attenuation limit from mash temperature affect yeast attenuation?

Like, for example, if you select a yeast with an average attenuation of 80%, but you mash at 160, which limits attenuation to 76.8%1, would the limit simply be the lower of the limit or the average ...
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231 views

Speed to collect wort from the mash tun for maximum efficiency

I want to optimize my efficiency, and I was wondering is the speed at which I collect my wort has an incidence on it. Right now I would say that I collect 1 liter of wort each 30-45 seconds. I get ...
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311 views

Lautering: Filter first runnings using a strainer

I am following the online course to all grain brewing on "craft beer and brewing" and in the lautering sectiong they explain to collect the first runnings and to put them back on top of the grain bed. ...
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76 views

Component of roasted malt that lowers pH

Roasted and kilned malts are often used to lower the pH of the mash. Which chemicals are created by the roasting process that have such a low pH?