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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 (...
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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 ...
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How does cereal mashing not produce off flavors due to above 170F boil temperatures?

This answer to a similar question might be enlightening. In the case of a decoction mash, the tannins are not very soluble due to the low pH. It's really a combination of high temperatures and high pH ...
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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 ...
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7 votes
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Do I need an anti-microbial additive in my plum brandy mash?

At this point in the process, you're pretty much committed to letting the ferment continue to completion. With fruit wine, the usual course of action is to add meta-bisulphite to the juice or pulp, ...
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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 ...
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6 votes
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Speed to collect wort from the mash tun for maximum efficiency

If you are batch sparging the rate has minimal impact of efficiency. If you are fly sparging in most certainly can have an effect, slower is usually better. Finding the balance between a speedy ...
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6 votes
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Can wet crushing impede mashing?

Brewing textbooks I referred to universally state that the gap between the rollers of the mill needs to be much closer together for wet-milling. You don't mention making any adjustments, so I'll ...
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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 ...
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5 votes
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Any drawback in heating the mash with grains in?

Assuming you shoot for a saccharification rest around 65°C, the mash is heating up between ~1.4 and 1.8°C per minute. You'd make it through the 45-55° glucanase/protease range in ~5-7 minutes. I can't ...
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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 ...
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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, ...
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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 ...
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4 votes

Lautering: Filter first runnings using a strainer

The whole "Brew in a Bag" methodology is based on using a very fine bag to filter the wort, just as you suggest. Its certainly feasible and something a lot of home brewers do (it doesn't scale up to ...
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4 votes
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Lautering: Filter first runnings using a strainer

This is called "vorlauf" and yes, it is traditional. That being said, it's also a highly effective way of producing a clear sweet wort. I would guess that you'd need a fairly fine filter, not just a ...
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4 votes
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Component of roasted malt that lowers pH

According the Brau Kaiser, it's acidic melanoidins. Melanoidins are composed of sugars and amino acids, and are created through the Maillard reaction.
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4 votes

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

Most of the heat is usually lost through the lid in coolers. Cooler lids are not well insulated. The bodies are. This is because they are meant to keep things cold not hot. Heat rises and a cooler ...
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4 votes
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ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?

I think there are two things to consider here: Mashing temperature: at higher temperatures you will have increasingly less β-amylase activity, even with high diastatic-power malt, and this will favor ...
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4 votes

Trying to calculate my efficiency correctly

Looks like you are doing it right to me, using those calculators. The only thing that might change your actual # is the calibration temp of your hydrometer. Be sure that it is 20C. Some hydrometers ...
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4 votes

Trying to calculate my efficiency correctly

I can see that your post mash and post boil gravities are really off. For example you state an estimated post mash gravity 1.037 after correction, but then have 1.030 post boil. This would only be ...
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4 votes
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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 ...
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4 votes
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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 ...
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Caramunich 1, 2, and 3 vs. Munich 1, 2, and 3

Yes, you are correct and no they're not.
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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 ...
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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 ...
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  • 2,168
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 ...
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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 ...
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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 ...
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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 ...
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