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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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2answers
73 views

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.
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54 views

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 ...
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1answer
61 views

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°...
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1answer
32 views

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 ...
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3answers
186 views

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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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 ...
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3answers
150 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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1answer
31 views

Would an induction hotplate be able to heat a recirculation coil?

I want to do step mashing in my kitchen by only using a 15Amp 120V outlet. It seems like the most efficient heat transfer from electricity to wort would be directly heating a tube, either stainless or ...
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2answers
48 views

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 ...
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3answers
6k 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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1answer
46 views

Mash Water to Grain Ratio (Partial Mash)

I’ve made a few recipes with different ratios of Water to Grain for mashing in partial mash recipes. Some seem to have too little water such that the grain bag is hardly submerged. Others are higher. ...
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1answer
108 views

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 ...
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5answers
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How soon after mashing do I need to start my boil?

I'd like to get 2 full boils from 1 mash. Can I keep the 2nd runnings overnight for boiling the following day? If so, what is the best way to store it. In general, how long can wort be kept after ...
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2answers
792 views

Preventing a Stuck Sparge

What steps pre-mash can be taken to limit the likelihood of a stuck sparge?
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3answers
89 views

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 ...
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17answers
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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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3answers
88 views

Where should I take the temperature readings while mashing?

This is probably a newbie minor detail but this matter is bothering me! When the wort is boiling, due to natural convection, the tun should have a pretty homogeneous temperature. No problem here! But ...
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3answers
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If I’m using a high diastatic malt, was it still necessary to add some acid malt into the mash?

If I’m using a high diastatic malt, was it still necessary to add some acid malt into the mash ?
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6answers
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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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2answers
143 views

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 ...
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2answers
656 views

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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1answer
67 views

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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2answers
221 views

Poor mash efficiency - help please

I am a few all-grain brews in using the Robobrew (poor mans Grainfather) and they have actually turned out great!. One thing I haven't been able to figure out though is how to improve efficiency. ...
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1answer
54 views

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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1answer
271 views

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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2answers
59 views

Mashing together

The following grains have been mixed together: 1.5 Lb. Maris Otter 10 oz. Vienna 8 oz. Carapils 4 oz. Munich 8 oz. Crystal Can I mash these together @ 150°F for about 45 minutes then increase the ...
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1answer
114 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 ...
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2answers
89 views

What's going on with these gravities?

I'm a new home brewer. Since Christmas I've brewed 5 beers, all of which have been drinkable. The first I didn't have a hydrometer, the second I accidentally put in twice as much carapils as I was ...
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4answers
2k views

Safely adding enzymes (e.g. Beano) to lower final gravity

I've heard a lot of mixed stories about people adding additional enzymes (Beano, GasX, etc) to their beers to drop the final gravity down very (sometimes undesirably) low. I've also hear mixed ideas ...
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1answer
29 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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1answer
72 views

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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1answer
55 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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3answers
84 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. ...
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1answer
58 views

Does oxydation contribute to the acidicity of raw pressed apple juice?

When mashing apples with a rotary masher, the mash and juice gets quite oxygenated. Does this contribute to the acidicity of the raw apple juice?
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1answer
320 views

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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2answers
425 views

What are the gelatinisation temps for vegetable starches?

I am planning on doing some veggie brews and would be interested to know what the gelatinisation temps are for potato, sweet potato, carrot, parsnip, beetroot, etc...
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1answer
34 views

Effect of ambient temperature on mashing pot

I've been wondering for a while, and not least now that I've found a post here about how to solve my calibration issues on the Sestos S1D PID, whether the ambient temperature surrounding the mashing ...
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6answers
3k 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 ...
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3answers
132 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 ...
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4answers
167 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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2answers
150 views

Rye malt and ferulic break

I am planning to brew sahti, which is supposed to have clove (phenolic) and banana (esters) flavors. They are said to be possible to make with baker's yeast, which I believe is possible for the moment....
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3answers
455 views

Are there any consequences to mashing out at higher than normal temperatures?

I have normally mashed out at 172F/77.8C while fly sparging. I switched to batch sparging without adjusting my mashout-water-addition temperature, and have been mashing out at 180F/82C. Are there any ...
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1answer
60 views

How do I calculate a turbid mash schedule?

I'll use a real life recipe for my lambic that I've been brewing over the years to allow for an answer that posts both the methodology and mathematics while also providing the calculated quantities I ...
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3answers
618 views

What is the basic reason for step mashing?

I've brewed all grain for a couple years now, using a single infusion mash. I intend on researching at length, but I can't seem to find the simple answer to what step mashes are useful for. What are ...
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2answers
56 views

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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3answers
165 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 ...
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2answers
154 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 :( ...