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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13 views

Peco Electric Mashing Bin

Has any one used or had one of thes Peco Electric Mashing Bin. I was hopeing to try my hand at all grain brewing saw this on a brewing supply website for £75. I thought i would ask for advice/Views ...
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73 views

Are there benefits to using mineral water in your mash?

Should you use boiled tap water or mineral water when making spirit?
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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 ...
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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 ...
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33 views

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 ...
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1answer
112 views

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 ...
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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.
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69 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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76 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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34 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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471 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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168 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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36 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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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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7k 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
75 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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297 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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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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834 views

Preventing a Stuck Sparge

What steps pre-mash can be taken to limit the likelihood of a stuck sparge?
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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 ...
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17answers
61k views

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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94 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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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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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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313 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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754 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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121 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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319 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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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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491 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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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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145 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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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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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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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 ...
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91 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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57 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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91 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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59 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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324 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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565 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
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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
4k 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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156 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
208 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
160 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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554 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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