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• Channelling
  ...hat is being drawn off. As a result, the grain bed becomes compacted, and water flows only through a few channels, rather than filtering through the grain
  484 bytes (75 words) - 15:20, 10 December 2007
• Partial Mash Simplified
  * Another pot for hot water. *Add 1.5 quarts [1.41L] of 168F [75C] water per pound of grain [3 L/kg]
  3 KB (473 words) - 18:27, 31 July 2011
• Efficiency
  ...always yield a predictable amount of sugar. A pound of LME in a gallon of water will yield 37 points of specific gravity, and a pound of DME will yield 45 ...safe side: a high OG is easier to correct than a low one -- just add more water!
  9 KB (1,435 words) - 16:20, 31 October 2010
• Pale Lager
  ...' has undergone a process of freezing and (sometimes) removing part of the water, resulting in a sligtly more concentrated flavor and a slightly higher alco ...dly brew their pale lagers to much higher gravities, then dilute them with water before kegging or bottling.
  16 KB (2,519 words) - 15:16, 3 September 2009
• Beer math
  ===Strike water=== R = Ratio of water to grain in quarts per pound
  7 KB (1,076 words) - 20:02, 27 November 2010
• Mash temperatures
  |Allows the mash to absorb water and distributes enzymes throughout the mash. These temperatures will also ...is rest was used to lower the pH in traditional Pilsner brewing where soft water and pale malts were used.
  3 KB (400 words) - 13:23, 16 December 2007
• Simple all grain brewing
  ...nings because I know from experience that for a beer of around 5% to 6% my sparge runnings do not fall below 6%. For your first one or two brews you may wis Pre Boil a kettle of water and leave to cool. (For yeast hydration)
  7 KB (1,129 words) - 04:21, 8 December 2008
• Fly Sparging
  ...ure the enzymes and prevent further conversion from taking place while the sparge is happening. However, this method will usually yield the highest extract
  1 KB (223 words) - 17:09, 17 July 2011
• Batch Sparging
  ...he First Running and brew a high gravity barley wine from that wort. More water was added and a second batch of wort drained. This was used to make an ord # It eliminates the need to closely monitor sparge flow.
  2 KB (290 words) - 01:27, 24 December 2012
• No sparge method
  ==No-Sparge brewing== ...independently from any following runnings, the first portion would be a No-Sparge brew.
  4 KB (637 words) - 17:05, 29 June 2015
• Extract Brewing Simplified
  ...hot water, pouring the mixture into a [[fermenter]], topping up with cold water, and adding [[yeast]]. Put an [[airlock]] on, wait 7-10 days, [[bottle]] wi ...ns|steeping]] the [[specialty grains]], adding the malt extract to boiling water, adding hops at specified intervals during the boil (typical boil length is
  5 KB (851 words) - 21:09, 4 July 2008
• All Grain Brewing Simplified
  A recipe at it's simplest will have, [[Water|water]], [[:Category:Malt|malt]], [[:Category:Hops|hops]] and [[yeast]]. Most bee ...r a particular [[:Category:Beer styles|style]] the brewer might adjust the water to match that of a famous area from which the style is brewed.
  3 KB (572 words) - 18:36, 13 September 2007
• Mash-out
  ...sparging process as a large amount of 170F+ water will be added for the [[Sparge|sparging]] process.
  396 bytes (61 words) - 15:18, 10 December 2007
• Mashing procedures
  ...the application of the [[The Theory of Mashing]] by mixing the grain with water (mash) and resting this mash at a single or multiple temperatures to contro ...temperature is the desired rest temperature. The temperature of the strike water can be calculated with the following formula [Palmer, 2006]:
  12 KB (2,114 words) - 18:26, 5 December 2007
• Mild Ale
  Mash Schedule: Single Infusion, Batch Sparge. - Hot<br> Step Add 10.18 L of water at 81.3 C 70.0 C 60 min <br>
  12 KB (1,852 words) - 14:57, 25 May 2015
• All-grain brewing
  ...water (though this can be remedied by using a [[cube]] to drain the sparge water into before returning wort to the kettle/HLT). ...l mean a lower [[efficiency]], but will mean that the chances of a [[stuck sparge]] are lower.
  12 KB (2,109 words) - 12:55, 1 November 2012
• Evaluating the Crush
  ...r the higher the efficiency but also the chance for a slow lauter or stuck sparge ...usks. As long as they come off easily or can easily be reached by the mash water.
  7 KB (1,255 words) - 02:25, 29 June 2014
• Infusion mashing
  ...cess of achieving your [[mash temperatures]] by adding measured amounts of water heated to carefully calculated temperatures to the mash. ...mperature for the entire mash. In a '''step infusion mash''', some of the water is held back and heated to a carefully calculated temperature before being
  11 KB (1,921 words) - 21:31, 15 November 2011
• Parti-gyle
  ...-tun will be filled with quite a bit of sweet wort. If you then proceed to sparge the tun, you will get a considerable quantity of weaker wort. The website [ ...ater, especially if you are doing a third batch. And, don't let the sparge water get too hot.
  3 KB (548 words) - 19:38, 12 September 2013
• Mash Time Dependency of Wort Fermentability
  The bottles and the funnel are kept in a pot of boiling water. This sanitizes them and keeps the bottles heated so they don't shatter whe ...of 155 *F (68 .3 *C). Since this was lower than the target, 0.2 l boiling water was added after 4 min to get to 159 *F (70.5 *C). A high mash temperature w
  5 KB (807 words) - 01:38, 4 December 2007

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