9
votes
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Interpreting single-infusion mash instructions with two temperatures listed
The first temperature is of the water you are adding while the second is the expected temperature of the mash after it has been added.
So by adding 12.81 qt of water at 163.7 F to the grain (...
- 1,900
9
votes
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Does a longer mash time lead to more fermentable wort?
The real answer is that it depends, but it certainly can.
The things to consider:
Temperature affects the rate of enzymatic reaction - higher temperatures will mean the reaction happens faster, so ...
- 6,437
8
votes
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How to do alpha-amylase conversion first and beta second?
Excellent question, which I know every detail-focused brewer wonders about at some point. The reason we don't go up to alpha temperature right away and then drop down is that the beta enzyme ...
- 3,415
7
votes
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Can theatre buttered and salted popcorn be used for brewing brewing at home?
Yes, yes it can. Have done so before with Pumpkin Popcorn IPA. It was really good!
Salted will pump up your chloride ion count, so be aware of that, and the buttered aspect makes no real difference ...
- 7,048
6
votes
Caramunich 1, 2, and 3 vs. Munich 1, 2, and 3
As the other answers have stated, the malts are indeed different. As with all malts, they can vary between malt companies but these varieties are different regardless. Perhaps more importantly, ...
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6
votes
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Is it possible for flavors from the malts to stick with a mash bag?
In practice a nylon bag can become discoloured but it rarely gets so contaminated as to actually affect the flavour of a brew. As long as the bag is cleaned of all debris and thoroughly rinsed it ...
- 5,631
5
votes
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Step Mash Calculation
Based on what you provided.
11.76 lb grain
2.9 gal water
110f current temp.
You would need to add.
3.8gal of 190°F water to reach 152°F in the mash.
You need to use a mash Infusion calculator, ...
- 18.5k
5
votes
Is it possible to recover from mashing at an incorrect temperature by stablizing the mash temperature for a longer duration?
Specifically no. You can't mash longer at the correct temperature to correct for the 30 minutes at a lower temp. It doesn't mean the beer isn't any good but the composition of the sugars are going ...
- 36.2k
5
votes
How does one make vodka from potatoes
You could start with this question from this forum to know how to turn potatoes into a sugary solution fit for fermentation.
Mind you, mashing not only means to mush the potatoes, but to add crushed ...
- 3,665
4
votes
Accepted
What happens if you mash only roasted grains?
It's not really mashing if there are no enzyme present. It's just a big steep. But for the sake of argument...
Yes, it's mostly starches. Depending on the speciality malt being 'mashed' in this ...
- 36.2k
4
votes
Accepted
Brew in a bag - mash temp all over the place
I do normal all grain procedure and the situation is the same.
The biggest heat flux will be on outer diemeter of the mash tun. The better the insulation, the smaller the heat flux will be. Usually ...
- 194
4
votes
4
votes
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About reusing spent grain
I use second runnings / Parti-Gyle as often as I can. But as my primary mash efficiency rises theres less and less usefulness in the parti-gyle. As for me using the grains, it's compost or given away ...
- 18.5k
4
votes
Does a longer mash time lead to more fermentable wort?
Yes. You are correct that mash temperature is what primarily affects the fermentability of the wort, but time is also a factor. Modern brew malts convert the majority of their starches to sugar in as ...
- 2,178
4
votes
When should you treat your water for pH for a sour beer?
You are perfectly correct, the mash adjust to around 5.2 is for conversion efficiency and to assure that minimal tannins are extracted out of the grain husks (especially important in dark beers). The ...
- 394
4
votes
Step mash and under modified malts
It can help head retention and other aspects of the beer with the right grain bill, but fully modified malts don't benifiet from it.
Typically a acid / protein rest is applied to release the amino ...
- 18.5k
4
votes
Should I boil apples before using them in a mash?
As you are making hard cider you just need to juice the apples then add your choosen yeast to the juice. You don't need to boil or even wash them, but you can. Many traditional ciders are fermented ...
- 7,048
4
votes
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The Mashing proccess
Super simple. You combine hot water and crushed malted barley for about an hour. This turns the starches into sugar that you can collect and later boil for beer.
It's all covered in this Wikipedia ...
- 3,012
4
votes
All Grain Brewing
Yes, your thinking is on the right track. Mashing with crushed grains at an appropriate temperature (about 150 F or 65 C) for at least 45-60 minutes then draining off basically creates your own "...
- 3,415
3
votes
Accepted
How to test mash for ion concentrations
Usual practice is to test the source water, then determine what needs to be added. There are two calculators for additions in the form of Excel file, one from John Palmer (howtobrew.com), another from ...
- 1,498
3
votes
Doing BIAB with several smaller bags instead of a big one
In theory this would work.
The only caution would be to make sure your milled grain very well blended to have even portions of each grain in each bag. Since mixing it as a whole as once in the mash ...
- 18.5k
3
votes
Doing BIAB with several smaller bags instead of a big one
A brewster friend had just such a set up for all-grain brewing. It seemed to work well and the beer was fine. It seemed easier to handle the smaller bags as they were not as heavy (or so full of wort)....
- 381
3
votes
Is it possible to recover from mashing at an incorrect temperature by stablizing the mash temperature for a longer duration?
I think you're ok.
Basically you had a short beta mash and stepped to an alpha. The result is a more fermentable beer.
One thing with mash, you can't get beta action if your mash starts to high. ...
- 18.5k
3
votes
Accepted
Doing BIAB with several smaller bags instead of a big one
I have been using this method for three years or more, starting off with four bags and then cutting back to three, with between 1.5kg and 2kg per bag. If mixing grain, I split the different varieties ...
- 531
3
votes
Increasing mash temp by adding hot water rather than heating the mash?
John Palmer covers this in his How to Brew book. An old version is available online, and the equations you want can be found at:
http://howtobrew.com/book/section-3/the-methods-of-mashing/...
- 344
3
votes
Is it possible for flavors from the malts to stick with a mash bag?
I've not experienced any carry over from stained bags or beer lines for that matter.
If it's clean, it's clean. Staining is usually just a pigment change.
I guess it's about like tasting a washed ...
- 18.5k
3
votes
Odd mash schedule
There really is no point to boiling the flaked grains. Really only needed for unmalted whole grains, to gelatinize the starches.
Some rolled / flaked can benifiet from a boil but usually the hot ...
- 18.5k
3
votes
Brewing a 25l batch in a smaller fermenter
No.
When I calculate a solution of 10l at a gravity of 1.100 (which is already big), then I get an amount of 8.4 l water with 2.6 kg sugar.
But that is already stretching things, because without ...
- 3,665
3
votes
Accepted
What are the impacts of mashing with a low pH?
The enzymes beta-amylase and alpha-amylase have ideal ranges. Doesn't mean they will not work they just take longer if a little too high or low.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4460087/#!...
- 18.5k
3
votes
What is the meaning of the "Temperature" mash step on Brewers Friend?
As indicated by @chthon, it looks like they intend for you to provide external heat to meet the 70 C temperature, not by adding more hot water but by turning on a burner or heat stick.
It is ...
- 3,415
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