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• Witbier
  ...has a distinct, strong wheat flavor, but can be difficult to handle in the mash. If using [[wheat malt]] instead, up to three-quarters the amount may be r ...er five gallons) to the end of the boil to ensure a consistent haze at any temperature. Competition judges will mark down a witbier if it is not hazy enough. To
  8 KB (1,249 words) - 12:12, 5 July 2011
• Wee Heavy
  ...o the region of origin, with abundant malt and cool fermentation and aging temperature. Hops, which are not native to Scotland and formerly expensive to import, w ...eetness usually comes not from crystal malts rather from low hopping, high mash temperatures, and kettle caramelization. A small proportion of smoked malt
  6 KB (940 words) - 14:56, 24 November 2010
• Cream Ale
  The keys to cream ale brewing are yeast strain and temperature control. Historically, lager yeast was generally used, but because refrige ...on from the lager yeast, temperature control is essential. A fermentation temperature of approximately 68 degrees F is often a good balance, especially when both
  6 KB (932 words) - 03:41, 1 March 2013
• All-grain brewing
  {{main|:Category:Mash equipment|Mash equipment}} ;Grain mill: The raw grain must be crushed before being added to the mash. If you want to avoid buying this fairly expensive piece of equipment, man
  12 KB (2,109 words) - 12:55, 1 November 2012
• Iodine test
  0 bytes (0 words) - 12:27, 17 August 2014
• Decoction mash
  0 bytes (0 words) - 01:27, 18 August 2014
• Rye
  0 bytes (0 words) - 00:28, 6 March 2011
• Infusion mashing
  ...asured amounts of water heated to carefully calculated temperatures to the mash. ...tun]], such as a converted [[picnic cooler mash tun]], is used to keep the temperature steady without the need for direct heat.
  11 KB (1,921 words) - 21:31, 15 November 2011
• Adambier
  ...added benefit of allowing for more thorough sparging and therefore better mash efficiency. Feel free to collect 140% preboil kettle volume, provided the p (1#) 5% Melanoidin Malt [omit if doing a decoction mash]
  8 KB (1,230 words) - 14:47, 19 March 2016
• Understanding Attenuation
  ...rs, detxtrines, proteins and others). Once the conversion is complete, the mash is lautered. Due to inefficiencies during this process, not all of the diss ...a great affect on the fermentability of the resulting wort. The lower the temperature (within a given range of course) the longer the beta-amylase will be able t
  13 KB (2,153 words) - 09:38, 4 August 2014
• Mash Time Dependency of Wort Fermentability
  Does continuing alpha amylase actity after the mash has been converted increase the wort fermentability? The literature suggest * 2 Gal cooler as mash tun
  5 KB (807 words) - 01:38, 4 December 2007
• American Handy Book of the Brewing, Malting, and Auxiliary Trades/Storage Cellar Operations
  3. The temperature of the beer should be 39° F. (3° R.). This temperature is brought about by attemperators in the fermenters, or by running the beer 5. The yeast should settle in the sample glass at cellar temperature within 24 hours, the beer becoming entirely brilliant. The yeast should not
  5 KB (812 words) - 18:01, 19 July 2011
• The Brew-Master's Bible
  '''PARTIAL MASH AND ADVANCED BREWING'''<br> Partial Mash Ale Brewing 14<br>
  3 KB (465 words) - 13:15, 9 December 2007
• Malt Conditioning
  0 bytes (0 words) - 20:38, 13 February 2015
• High Gravity Brewing
  ...chiller|plate chiller]] even has a chance. I try to get down to pitching temperature as fast as I can, and do so in about 20 minutes running very litle cooling
  9 KB (1,423 words) - 23:59, 13 February 2011
• Brew in a Bag
  ...to the [[strike temperature]] as quickly as possible and then held at this temperature for 90 minutes. ...pour in some grain, heat it to a specific temperature and hold it at that temperature for 90 minutes. At the end of the 90 minutes, the bag holding the grain is
  14 KB (2,475 words) - 06:52, 5 August 2014
• Home Brew Acronyms
  ...ast 50% malted grain such as barley or wheat. Zero to 50% (approx.) of the mash may be unmalted cereal grains, flour, or other forms of starch (e.g., pumpk '''HERMIT''' - Heat Exchange Recirculating Mash Infusion T.... (Tank/Tun?) - Hybrid RIMS/HERMS system
  14 KB (2,225 words) - 23:56, 13 July 2017
• Closed-system pressurized fermentation
  0 bytes (0 words) - 21:48, 16 October 2014

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