Saccharification Rest (147-154F - 60 minutes): This is your single infusion mash. The lower range may decrease head retention. Unless you are working with under-modified malt, you should use the higher temperature range. Protein Rest (113-128F or 131-137F - 30 minutes): Breaks down longer chain starches to reduce haze. For example you may mash at 120F for 15 minutes, raise it to another temperature, and do another rest.Īcid Rest (95-113F - 15 minutes): Breaks down glucans that could create a gummy mash. Step Mash: This is very similar to a single infusion mash, except you are stopping at certain points to achieve different things. This is a great way to look at it if you're feeling intimidated. The all-grain for dummies explanation: Soak crushed grain at 1 quart per pound of grain at 150F for an hour. BIAB brewers typically have a thinner mash, as they include what would be their sparge water in the initial mash. If it doesn't turn black, you're good to go! If you're wondering how much water to use, a ratio of about 1 quart of water per pound of grain will suffice. Give the mash another 15-20 minutes and try again. If it turns black, conversion is not complete. Next drip a few drops of iodine tincture (available at your local drug store), into the sample. A plate or small vial works well for this (you only need a little bit). To do this, remove some of the liquid (no grain) and place it in a shallow pool. You can also test if your mash actually succeeded in converting the starches to sugars using an iodine test (lead image). So in a single infusion mash, your goal is to hold the mash in that temperature range for an hour, and you're good to go. This range is sort of the Goldilocks of mashing. The average range for a "normal" mash is about 150-153F. So why not mash at a high temperature all the time to be done faster? Well, grains mashed at a higher temperature will be less fermentable than those converted during a lower temperature mash. A lower temperature mash may take a bit longer to convert all of the sugars. First, a higher temperature mash will convert faster than a lower temperature mash. The temperature of the mash dictates a few things about your beer. You can mash for shorter or longer periods of time, but for simplicity's sake, an hour. Essentially you're holding the crushed grain in water at a certain ratio at a certain temperature for an hour. Single Infusion Mash: This is the simplest of any all grain mash, and it's "step" is still employed even if you're doing a more complicated method. The Mash involves soaking grain in hot water to convert starches to sugarįirst I'll go into different mashing methods employed by all-grain brewers. However brewers using more traditional brewing methods (three vessel systems), sparging is regarded as a requirement. I say some, because with BIAB (Brew In A Bag) brewing, a sparge is optional, but can help boost efficiency. Sparging (this is the step not all brewers do) is a process that some all grain brewers use to rinse as many remaining sugars as possible out of their mash. Mashing is soaking grain in water at a certain temperature (or several temperatures) over a period of time to create sugar for yeast to ferment. Mashing and sparging are two separate steps that most (I'll get into this) all grain brewers use to turn the grain into fermentable sugar. If you're contemplating between extract vs all grain brewing, one difference is that you will need to mash in order to brew all grain beer. If you're new to all-grain brewing or are ready to take the leap from extract, this is a great article to get your feet wet. Mashing is a tool that all grain brewers use to convert the starches in grain into fermentable sugars. « Back to Questions Mashing and Sparging Methods
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