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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.

5
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1answer
. Now imagine I change the recipe, and use pale malt as a base instead of the extract turning it into an all-grain recipe. I assume at this point I would throw the caramel malt in with the mash, which …
asked Sep 8 '12 by Daniel
16
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6answers
really tell if it's astringent or sour or something else. I've been doing one to three gallon batches. I strike at 165-170F or so, mash at 155F for an hour with a mash PH of around 5.0 according to my …
asked Jun 17 '12 by Daniel