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• Roasted barley
  Unmalted and roasted at high temperature to create a burnt, grainy, coffee-like flavor. |mash=No
  498 bytes (68 words) - 02:23, 4 February 2010
• Kilned malt
  ...eated to stop the growth and render it shelf-stable. The kilning time and temperature can be varied to create either pale or darker, "high-kilned" malts. [[Pale Malt]] is kilned at a relatively low temperature (approx. 100 - 125 deg. F) for a relatively long time (24 hours or more).
  2 KB (288 words) - 12:03, 15 October 2011
• Partial Mash Simplified
  ...extract brewer. Another thing some people claim is that going to partial mash removes that homebrew "twang" that some people taste in their extract brews * [[Mash Tun|mash/lauter tun]]
  3 KB (473 words) - 18:27, 31 July 2011
• Efficiency
  In a real mash, you would rarely use only a single type of malt. In a mash containing more than one type of malt, the contribution of each type of mal ...* Mash temperature and duration. If the mash is not held at the proper temperature, or is held for too short a period of time,
  9 KB (1,435 words) - 16:20, 31 October 2010
• Cooling, Racking, and Aerating
  #The [[wort]] must be '''cooled''' to a temperature low enough that it will not kill the [[yeast]] ...ooled wort is sent through a filter, such as the [[false bottom]] in the [[mash tun]], leaving behind the hop leaves. The bed of leaves also acts as a filt
  8 KB (1,378 words) - 01:50, 12 March 2013
• The Theory of Mashing
  ...in particular temperature and pH ranges. By varying the temperature of the mash, the brewer has control over the enzyme activity. In essence, mashing needs ...e_activity.gif|right|frame|Qualitative beta amylase activity for different mash temperatures [TU Vienna]]]
  14 KB (2,124 words) - 21:49, 23 December 2013
• Low-Carbohydrate Beer
  ...entable) sugars in the [[mash]]. In addition to controlling mash time and temperature, some have suggested using additives, such as [[Beano]], to break down addi
  3 KB (396 words) - 14:31, 27 September 2007
• Beer math
  T1 = the temperature of the grains in Fahrenheit (or Celsius) T2 = the target temperature of the mash in Fahrenheit (or Celsius)
  7 KB (1,076 words) - 20:02, 27 November 2010
• Mash temperatures
  In the [[mash]], grain is heated to one of a series of temperatures in order to complete The chart below lists some of the common '''mash temperatures''' or '''rests''' used by homebrewers. For more information a
  3 KB (400 words) - 13:23, 16 December 2007
• Simple all grain brewing
  Mash 68°C (154°F) For 60 Mins<br> :Mash Ratio: 2.6L/KG (1.25qt/lbs)
  7 KB (1,129 words) - 04:21, 8 December 2008
• Thermometer
  [[Category:Mash equipment]] ...rs are easy to read and some offer additional features like timers and set-temperature alarms so you can go about your routine without watching.
  1 KB (153 words) - 23:29, 10 September 2009
• Single Infusion Mash
  ...e_temperature_infusion_mash|Infusion mashing - Single temperature infusion mash]]
  174 bytes (20 words) - 17:38, 10 December 2007
• Batch Sparging
  # Temperature control is less critical, since each addition of water is large. # It requires more free space in the tun, so the mash can be stirred after each water addition.
  2 KB (290 words) - 01:27, 24 December 2012
• Extract Brewing Simplified
  ...]] and using unhopped extract with [[hop]] additions, or doing a [[partial mash]] with hop additions. ==[[Partial mash]]==
  5 KB (851 words) - 21:09, 4 July 2008
• All Grain Brewing Simplified
  ===Mash=== ...hecking that the mix is at the require temperature the brewer lets the mix mash for a dedicated period, an hour being fairly standard.
  3 KB (572 words) - 18:36, 13 September 2007
• Mash-out
  Mashing out is the process of raising the mash temperature to 170F. The goal being to halt any enzymatic activity and prevent further Mash-out is often left out of the batch sparging process as a large amount of 17
  396 bytes (61 words) - 15:18, 10 December 2007
• Black Barley
  Unmalted barley roasted at high temperature to create a dry, coffee-like flavor. ...=10.0 %|moisture=5.0 %|protein=13.2 %|coarseFineDiff=1.5 %|diastatic=0.0 %|mash=FALSE|notes=}}
  443 bytes (56 words) - 02:22, 4 February 2010
• ColorpHast vs pH meter
  ...s after I moved to a new house, had to use new water and started measuring mash pH with EMD's colorpHast strips prompted me to compare the pH determined by ...he pH meter and the colorpHast strips. All measurements were taken at room temperature (70 *F / 20 *C). The colorpHast strips were submerged for 5 seconds until t
  3 KB (497 words) - 13:11, 7 March 2007
• Yeast Slants
  ...est of the mini-wort of course) and attach the airlock. We do this at room temperature unless it's very hot and then we run the air-con - about 24˚C (75˚F) max. ...- Once the required amount is in kettle I test the liquid (if any) in the mash tun. If it's a reasonable SG (say high 20's) I continue draining into a jug
  12 KB (2,260 words) - 12:22, 5 October 2011
• Mashing procedures
  ...Theory of Mashing]] by mixing the grain with water (mash) and resting this mash at a single or multiple temperatures to control enzymatic activity which co ==Which mash schedule to choose==
  12 KB (2,114 words) - 18:26, 5 December 2007

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