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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38 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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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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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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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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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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30 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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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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86 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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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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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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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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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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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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202 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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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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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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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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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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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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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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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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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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4answers
156 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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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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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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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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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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353 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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318 views

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 ...
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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-...
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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 ...
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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 ...
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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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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?
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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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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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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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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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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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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 ...
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159 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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1answer
128 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'...
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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 ...