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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Starting out with brooklyn brew shop starting kit

So I recently purchased a home brew kit from Brooklynbrewshop.com and I have a question on the mashing process defined in the instructions. So it says that I am to place the malt into a pot of 170 ...
christian otto's user avatar
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Where do you find the degrees Lintner for a particular malt?

Please note: my example here of a 80°L crystal malt was a bad example since specialty malts have no diastatic power. However the same holds true for any base malt I looked for: I cannot find where ...
hotmeatballsoup's user avatar
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Thick vs thin mashes

To begin with, my understanding of a "thin" mash is a mash that is more watered down than it "ought" to be; and that a "thick" mash is one that is not diluted with enough ...
hotmeatballsoup's user avatar
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Interpreting how diastatic power impacts the mash

I'm wondering if anybody is knowledgeable about grain/malt Diastatic Power, its scale and how to interpret its scale. I've seen a few references that essentially say: if DP >= 70 Lintners, there ...
hotmeatballsoup's user avatar
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Measuring mash temperature

For mashing, I have kettle and steel grain basket. Heat is provided via a gas stove. I heat the water to a few degrees above mash-in temperature and then ease in the grain basket. When I measure ...
Rishabh's user avatar
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BIAB, Can I use lees water for mashing and then top it for cooling?

I am new to homebrewing, I made only 2 BIAB batches. I am using a 25l keg and a burner. My pre mash batch is 21-23l since I don't want the wort to overflow when boiling. In a biab method since there ...
Kralirious's user avatar
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Could mechanical blending denature amylase enzymes?

I am trying to break down the starches in a certain variety of oats in the most efficient way possible. I have to break the whole oats down after cooking, so they are finer particles for the amylases (...
Amphibio's user avatar
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Can theatre buttered and salted popcorn be used for brewing brewing at home?

Can theatre buttered and salted popcorn be used for brewing brewing at home? A friend of mine has access to leftover popcorn from a movie theatre and I was wondering if it could be used for brewing at ...
Ken Graham's user avatar
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Low TR first mash

I am first time distiller, my first mash is seven days in. The mash started out foamy and bubbling now today the foam is gone and no more bubbling. I checked TR but it’s ready 0, I am wondering what ...
Jdtenn's user avatar
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Check beer for unfermentable sugars?

I did my first homebrew a fortnight ago, an american IPA BIAB-style on the stovetop. I ended up with a low OG (~1.045 - target was 1.075) and now after two weeks of fermentation a high FG too (~1.026)....
thisextendsthat's user avatar
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How do I determine the amount of enzyme needed to liquefy a known quantity of starch substrate?

I have an enzyme preparation (powdery form) with an activity of 1045 U/g which I would like to use in mashing a 70 g of grain whose starch percentage is at 67%. How do I determine the quantity (in ...
JayP's user avatar
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Are there benefits to using mineral water in your mash?

Should you use boiled tap water or mineral water when making spirit?
Colin Ellis's user avatar
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How to do alpha-amylase conversion first and beta second?

I know the alpha-amylase enzyme works between 66-71°C (150-160°F) and beta-amylase between 55-66°C (130-150°F). But, beta uses the dextrins produced by the alpha enzyme activity. I want to produce a ...
Emre Türkiş's user avatar
4 votes
1 answer
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Check My Degrees Plato Calculations

I'm putting together my own brewing calculations spreadsheet to develop a good understanding of the ins and outs of building a beer recipe. For my malt/mash calculations, I've chosen to use the ...
thegolfer's user avatar
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How does one make vodka from potatoes

I ask this as a Russian born person of which would like to show off to friends and family. As a Russian born US citizen who occasionally gets playfully teased about our stereotypes, I would like to ...
Daosof's user avatar
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All Grain Brewing

I have never done an all-grain recipe, was thinking about trying one. My question is does the Mash replace the DME? Also, I would think that the rest of the process of the brewing, would be the same.
Jack Scotti's user avatar
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Can the Mash get cold before I add yeast?

I'm brewing two batches of grain mash, since im using a small pot. Anyways, half is cooling outside right now, the other half is on the stove, I plan to combine the two afterwards then get it to 70°...
dustytrash's user avatar
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Under OG, and only 3 days fermentation

So, I'm brewing an all-grain batch of the Rogue Chocolate Stout Clone based on this recipe (https://www.homebrewersassociation.org/homebrew-recipe/rogue-chocolate-stout-clone/). I divided the recipe ...
Carey's user avatar
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Should I transfer strike water through a sparging device or more directly?

I use a pump to move strike water from my HLT to the mash tun. I've tried it with and without this nozzle at the end of the hose. The nozzle splatters water when my output valve is open more than ...
Simon's user avatar
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Graham cracker beer or wine

How does one go about making a beer or wine with a graham cracker taste? I was thinking cracked wheat berries and sweetened with honey, but I also heard hefty Amounts of wheat germ and wheat bran are ...
Escoce's user avatar
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What is the meaning of the "Temperature" mash step on Brewers Friend?

I found the following recipe on Brewers Friend: https://www.brewersfriend.com/homebrew/recipe/view/528861/kellermeister This is a traditional all grain recipe and I would like to brew it with my BIAB ...
WildLAppers's user avatar
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What caused my wort to be this cloudy, and how can I get it to clear?

I recently did two experimental all-grain gluten-free batches, and got some strange results; so much sediment that it looks like milk! Initially, looked about the same, and I thought about running ...
Meta's user avatar
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Poor mash efficiency part 2

I am still having mash efficiency issues. Here's my original post: Poor mash efficiency - help please With my last brew, I was trying to do a double IPA for 8.8% IOG: 1.08 but ended up with 1.06. I ...
W4K1NG's user avatar
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Induction hot plates with precise temperature control (maintaintaining mash temperature)

I currently mash on a gas hob, turning the hob off when I reach my strike temperature, then insulating my pot the best I can with towels etc.. This is easy to mess up and sometimes I miss my target or ...
UtterlyConfused's user avatar
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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 ...
Robert Zormeir's user avatar
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1 answer
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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.
Jack Scotti's user avatar
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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, ...
Wyrmwood's user avatar
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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?
user7668482's user avatar
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1 answer
291 views

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 ...
user7668482's user avatar
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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 red wheat ...
BobTheAverage's user avatar
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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 ...
EnduroDave's user avatar
1 vote
1 answer
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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 ...
AlexS's user avatar
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4 answers
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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 ...
chthon's user avatar
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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
WildLAppers's user avatar
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2 answers
615 views

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 :( ...
user7268's user avatar
5 votes
3 answers
294 views

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 ...
WildLAppers's user avatar
2 votes
3 answers
100 views

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. ...
fritz's user avatar
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1 answer
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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 ...
Wyrmwood's user avatar
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7 votes
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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-...
uSlackr's user avatar
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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 ...
Philippe's user avatar
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4 votes
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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 ...
uSlackr's user avatar
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6 votes
4 answers
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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?
letsgoduke's user avatar
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1 answer
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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 ...
mike0416's user avatar
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4 votes
2 answers
240 views

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 ...
mstrom's user avatar
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3 votes
3 answers
228 views

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 ...
Sean Cooney's user avatar
2 votes
1 answer
140 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 ...
byronyasgur's user avatar
2 votes
1 answer
158 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'...
Alexis Métaireau's user avatar
3 votes
2 answers
359 views

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. ...
Matthew Moisen's user avatar
5 votes
1 answer
98 views

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?
apolune's user avatar
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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. ...
Bowlcardo's user avatar