Homebrewing Stack Exchange
Homebrewing Stack Exchange

Questions tagged [mashing]

The submerging of crushed malted grain in hot water for the purpose of activating enzymes that will convert starches into sugars.

57 questions
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How do I fix a stuck mash?

I got my first stuck mash today. It ended up not being a huge problem since I had 10 gallons to sparge before I hit my target volume, but it kind of threw off my temperature calculations since I wasn't able to drain as much as I wanted before…
PMV
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How much water is used for mashing

How much water for each kg of grains is typically used in mash? (I am referring to mash only, not to sparging). Is that amount the amount of the final wort I will be boiling?
Paolo
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What is the basic reason for step mashing?

I've brewed all grain for a couple years now, using a single infusion mash. I intend on researching at length, but I can't seem to find the simple answer to what step mashes are useful for. What are the top couple reasons for doing a step mash?
Mlusby
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How to mash quickly?

I have been using mashing procedure described by Charlie Papazian: 30' at 56C 60' at 68C 15' at 70C mash out at 75' It seems to work great, but it is rather long since it requires a whole two hours to perform. Is there any alternative procedure…
Paolo
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How was beer brewed in ancient times without thermometers and electricity?

I have read on Wikipedia that beer is a really ancient beverage brewed many millenia ago. However, thermometer is only several hundred centuries old, and electricity is an even newer invention. How is it possible to brew beer without thermometers…
juhist
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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 container will effect the container in such a way…
Þórgnýr Thoroddsen
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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 sugars have been converted? Is there a risk of false…
Alexis Métaireau
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How do I calculate a turbid mash schedule?

I'll use a real life recipe for my lambic that I've been brewing over the years to allow for an answer that posts both the methodology and mathematics while also providing the calculated quantities I would need to follow for my recipe. For my lambic…
Scott
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Amount of wort liquid beneath false bottom

We have a mash tun which holds 20gl beneath the false bottom. Do we incorporate this amount of liquid as mash liquid with respect to mashing ratios or will it dilute the resulting wort if we don't?
Jamie
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Are there any consequences to mashing out at higher than normal temperatures?

I have normally mashed out at 172F/77.8C while fly sparging. I switched to batch sparging without adjusting my mashout-water-addition temperature, and have been mashing out at 180F/82C. Are there any consequences to mashing out at a higher…
Matthew Moisen
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