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• Efficiency
  ...nd there are many other variables that also influence how efficiently your mashing and sparging procedures extract sugar from malt. Because of these factors, ...er pound of malt, per gallon of wort. So, with perfect (100%) efficiency, mashing 8 lbs. of Pale malt to produce 5 gallons of wort would give you ( 8 x 37 )
  9 KB (1,435 words) - 16:20, 31 October 2010
• The Theory of Mashing
  [[Category:Mashing]] ...wing sections describe the enzymes that are more or less important for the mashing process.
  14 KB (2,124 words) - 21:49, 23 December 2013
• Mash temperatures
  [[Category:Mashing]] In the [[mash]], grain is heated to one of a series of temperatures in order to complete different chemical and enzymatic changes in the wort.
  3 KB (400 words) - 13:23, 16 December 2007
• Thermometer
  ...pitching]], and [[Fermentation|fermenting]]. The only way to ensure proper temperatures is to measure using thermometers. Different types are more suited for speci
  1 KB (153 words) - 23:29, 10 September 2009
• Mash tun
  ...convert]] the grain's [[starch]] to [[sugar]]. This process is known as [[mashing]]. The grain is then rinsed, or [[lautering|lautered]], either in the mash Very important for any mash tun is its ability to maintain stable [[mash]] temperatures. Since stainless steel conducts heat very easily, insulation should be inst
  1 KB (252 words) - 03:39, 8 December 2008
• Mashing procedures
  ...the grain with water (mash) and resting this mash at a single or multiple temperatures to control enzymatic activity which converts the grain solids into wort sol ...itable for brewing a quality beer. Even worse, by selecting a more intense mashing schedule for a highly modified malt certain steps, like protein conversion,
  12 KB (2,114 words) - 18:26, 5 December 2007
• Oxidation
  ...of compounds in the [[wort]], usually due to the introduction of oxygen at temperatures over about 80 degrees F, known as '''hot side aeration''' (HSA). ...'hot-side aeration''', which occurs when air is mixed into the [[wort]] at temperatures above about 80 degrees F. At that temperature, aldehydes are formed in the
  2 KB (356 words) - 15:44, 8 December 2007
• All-grain brewing
  ...he brewer creates the [[wort]] from crushed grain through a process called mashing. Most home brewers begin by brewing their first few batches, at least, usi ;Hot liquor tank: Mashing and sparging (rinsing) the grain requires a large amount of hot water. Bec
  12 KB (2,109 words) - 12:55, 1 November 2012
• Decoction mash
  0 bytes (0 words) - 01:27, 18 August 2014
• Infusion mashing
  [[Category:Mashing]] ...tures]] by adding measured amounts of water heated to carefully calculated temperatures to the mash.
  11 KB (1,921 words) - 21:31, 15 November 2011
• Understanding Attenuation
  ...enuation we need to take a look at the extract composition first. During [[mashing]], the majority of the [[grist]] is converted into water soluble compounds. The conditions during the mashing process and the grains will determine the exact ratio between the various c
  13 KB (2,153 words) - 09:38, 4 August 2014
• Malt Conditioning
  0 bytes (0 words) - 20:38, 13 February 2015
• High Gravity Brewing
  ...s per million (ppm) oxygen at equilibrium. This amount decreases at higher temperatures. When you dilute your beer, you don’t want to introduce oxygen into it. ...sparge water to heat in my E-HLT) with 8.5 gallons of 166*F strike water, mashing at 154*F. Temperature dropped to 150*F at the end of the rest. I slowly op
  9 KB (1,423 words) - 23:59, 13 February 2011