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Questions tagged [mashing]

The submerging of crushed malted grain in hot water for the purpose of activating enzymes that will convert starches into sugars.

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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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66 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

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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2answers
77 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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1answer
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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1answer
32 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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2answers
95 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 :( ...
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101 views

How to get higher gravity

I am using 60kg undermodified 6 row barley for 300 litres, I performed 60 minutes rest at 64°C and 30 minutes rest at 72°C, but I got 12°Plato original gravity (1.048) after boiling. Please help me ...
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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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180 views

Does specific gravity keep increasing after conversion is complete?

I was playing around with step mashing to get slightly better efficiency in my biab batch and for better control of the beer body. I am very new to home brewing and this was probably too much too soon....
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189 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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376 views

Mashing in food-grade plastic fermentation bucket

So I have been dabbling with the use of my sous vide immersion heater for maintaining a perfect mash temperature (it's pretty unbelievable how efficient and accurate these guys are). I have only been ...
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2answers
148 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 ...
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1answer
49 views

Esoteric question about mashing/saccharification technique

IIRC Malted barley is barley that has been sprouted then dried to release the amylase enzymes. The amylase enzymes are required to convert the grain starch to fermentable sugars. That is the main ...
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101 views

Are Iodine tests reliable?

I would be interested to know if iodine tests are a reliable way to know that all the starch has been converted to sugar. For instance, is it a good way to know if after 30mn of mash-in all the ...
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3answers
103 views

Why nitrogen is produced during mash-in?

I naively thought that mash-in was only producting sugars via the alpha and beta amylase, but it seems (from Briggs) that total nitrogen (TN; protein), soluble nitrogen (orprotein) and free amino ...
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2answers
116 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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123 views

Amount of wort liquid beneath false bottom

We have a mash tun which holds 20gl beneath the false bottom. Do we incorporate this amount of liquid as mash liquid with respect to mashing ratios or will it dilute the resulting wort if we don't?
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3answers
276 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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843 views

How was beer brewed in ancient times without thermometers and electricity?

I have read on Wikipedia that beer is a really ancient beverage brewed many millenia ago. However, thermometer is only several hundred centuries old, and electricity is an even newer invention. How ...
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3answers
68 views

Mashing vessel inside oven to avoid heat loss

I just saw a YouTube video where since guy puts the mashing tun - a pot in this case - in the oven to help with heat loss. I believe he didn't heat it, but world heating the oven to around mash ...
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1answer
29 views

Swapped sparge by mash water quantities

When it was (potentially) too late I've noticed that I've used the 4L of water for mashing that I should've used for sparging - which was instead 3L. Could this be a problem? The end amount is the ...
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3answers
284 views

Keeping the grain … While boiling. Is that bad?

I was wondering something. When I brew beer, I mash my grain for an hour or so at 60-70oC. I then separate the wort from the grain. Then I add hop into the boiling wort for 90 minutes. My friend told ...
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2answers
158 views

Do you use rice hulls with your Blichmann False Bottom?

I used to use a simple drink cooler and screen for a mash tun, but was given a chugger pump, 10 gallon Blichmann G2, and false bottom which I now use in a RIMS setup. The first time I brewed a wheat ...
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1answer
42 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
488 views

What is a vorlauf?

The other day while reading around the mashing and sparging process I came across the word vorlauf. The meaning was unclear from the context. Is vorlauf a substance, a condition, or an activity? Is it ...
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1answer
123 views

All my beers taste heavy bodied

Although it's few years I'm into homebrewing I made only few batches, about 6-7, trying different styles, like pale ales, sweet stouts and weiss. As now I always used extracts plus speciality grains ...
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1answer
53 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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2answers
404 views

Adjusting Low Pre-boil Volume: Sparging More Water vs. Topping Off With Water

Sometimes I come up short on my pre-boil volume. I've read in a few places that, if this is the case, one should directly top off the wort with water before boiling instead of first running the water ...
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1answer
101 views

Temperature Control Issues

I'm testing out a brand new 200L system and found a couple of potentially disastrous but potentially easy-to-fix issues: 1) While mashing the temperature indicated on the thermometer which sits near ...
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6answers
3k views

What is the proper way to maintain temperature in a water cooler Mash tun by adding hot water?

I bought the 10 gallon water cooler from Home Depot. The hole in it is about 3/4" diamater. After discovering that Home Depot, Lowes, Ace Hardware, and etc. did not sell all the components (hose barbs,...
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2answers
462 views

Mashing bag problem

I tried for the first time using the BIAB method and ran into a big problem with the mashing bag. I placed all the ingredients (9lbs of different grains) in the mashing bag without thinking of the ...
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1answer
1k views

Does temperature rise time between mash steps matter?

When doing a multi-step mash, does the amount of time you take in between steps to raise the temperature make a difference? (Aside from the obvious "taking longer will make your brew day take longer")....
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218 views

Temperature rests for hefeweizen

I have an AG recipe for hefeweizen that I want to try. It is 5 gallons, 9.5 lbs of grain, and I only have a 5 gallon picnic cooler tun. It calls for 3 temp rests and a mash out step. My question is,...
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240 views

What are the differences between mashing and steeping grains in preparation

What is the difference between mashing and steeping grains in terms of preparation style or is "mashing" and "steeping" just word semantics?
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264 views

How to mash quickly?

I have been using mashing procedure described by Charlie Papazian: 30' at 56C 60' at 68C 15' at 70C mash out at 75' It seems to work great, but it is rather long since it requires a whole two hours ...
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2answers
2k views

Recovering from low mash efficiency - under-shot pre-boil gravity

For whatever reason, Beersmith decided to have me lauter my all-grain recipe with an exorbitant amount of water. I don't have the exact recipe in front of me at the moment (can provide details later ...
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3answers
1k views

Mash-produced unfermentable sugars do add sweetness and aroma?

I read in some sources that mash conditions can influence the production of dextrins, that are not fermentable, have no taste (is that correct?) and add body to the beer. But somewhere else I read ...
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2k views

How much water is used for mashing

How much water for each kg of grains is typically used in mash? (I am referring to mash only, not to sparging). Is that amount the amount of the final wort I will be boiling?
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2answers
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What to expect from “Mash” Hopping?

A friend and I recently threw an IPA together with the hops and grains we had on hand. We had 8oz of Cascade whole leaf hops lying around, so to spread the love, we decided to throw a couple ounces ...
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628 views

How do I calculate mash efficiency with BeerSmith2 when doing a partigyle?

I designed a barleywine in BeerSmith2, made it, plus I made another beer afterwords from the same grain. My mash efficiency on the first runnings turned out to be 75% (I put the grain bill and pre-...
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2answers
2k 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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1k views

Are the terms “dry”, “low FG” and “drinkable” synonymous?

Hopefully this doesn't fall under "opinion" but I believe this will help alleviate some questions on mashing/fermentation techniques. I guess you could break this question into parts. Also the term "...
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3answers
6k 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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1answer
1k views

How much Malto Dextrine or Cara Pils is needed to mimic higher mash temps?

So from what I've read, a lot of professional brewers mash all their beers at the same temps (usually around 150F), and use ingredients to adjust the "body" or "sweetness" of the final beers. At their ...
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3answers
2k views

Mash / Hops Timing Confusion

I am getting started with my first brewing experience, I have some doubt in my mind, and I was hoping someone could clear this up for me once and for all. I have seen a lot of beer recipes that leave ...
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4answers
6k views

What are the pros and cons of adding specialty grains to the mash?

When all-grain brewing, you typically add all your grains to the mash, right? Is there ever a time when you leave some of the specialty grains out and steep them instead? What are the pros and cons ...
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577 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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1answer
3k views

When should you measure and adjust mash pH?

I am getting ready for my first all-grain batch. I got a copy of my township's water report and sat down to use it in conjunction with the graphs in How to Brew to determine what colors of beer I can ...
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2answers
831 views

Final Gravity on the Refractormeter vs. the Hydrometer

I've been brewing the same recipe now for several batches. It's my house beer. A Kolsch-style beer. While I have followed the same recipe for each attempt, I'm sure there has been some variances in ...