 The Mashing Process
In order to create beer, we need to convert the complex starches to feremntable sugars by steeping the malted barley at specific temperatures for specific lengths of time. Here are two main methods for mashing:
- Single-infusion mashing, and
- Step mashing
Much ale all-grain brewing can be done using single-infusion mashes. These are conducted at a fairly constant temperature throughout the mash and are fairly predictable (generally between 148-158 degrees for 50-90 minutes). You can safely use a single-infusion mash when the bulk of your recipe consists of a highly-modified grain, such as a 2-row pale base malt, or Maris Otter, a highy-modified English malt.
Step mashing is more complex, time consuming, and precision-driven. This process is most often used when a significant amount of the malted barley in the recipe consists of unmodified, or slightly-modified grains. In this case you will need to progress through a series of temperature "stages." For example, you might start with a 20-minute protein rest at 130 degrees, then move to 142 degrees for 20 minutes, then to 150 for 25-30 minutes, and finally to 158 before knockout (165-170).
Equipment Checklist:
- Large (7-8 gallon) pot
- 3-4 gallons of water (check your recipe)
- large paddle or stirring spoon
- thermometer
- Iodine and small white spoon
- Gypsum (for water treatment)
- All the craked grains for your recipe |
|
|
|
|
| |
Video Demonstration
|
|
|
|
|
| |
|
|
|
|
|
| |
"Conducting a Single-Infusion Mash"
|
|
| |
|
|
|
|
|
|
|
|
|
|
| |
|
|
Would you like to add to / edit this page? |
