Making the Wort

Once the ingredients are prepared and the equipment has been cleaned and sanitized, the brewing process begins with the creation of the wort, the brewer's name for the sweet, malty liquid that will become beer by a process of fermentation.

Making the Wort for the Beginning Homebrewer

For the beginning brewer, making the wort is extremely simple. Most brewers start with malt extract brewing, and many long-time brewers continue brewing with malt extract; it's a good way to learn about the heart of the beer brewing process without having to worry about the somewhat complicated processes involved in mashing grain.

Beginning brewers can read the section on malt extract below, or simply mix the malt extract that came with their ingredient kit into hot water and stir it to dissolve. If your ingredient kit or recipe includes specialty grains, you should also review the section below on steeping grain.

Making the Wort with Malt Extract

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Steeping Grain

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Partial Mash Brewing

All-Grain Brewing

Mashing

Mashing is the process of soaking the grain bill in hot water for a period of time to allow the enzymes to convert starch into sugar. It also extracts colors and flavors from the grain. The following articles provide in-depth information on the science and theory behind the mashing process.

• The Theory of Mashing
• Understanding Mash pH
• Mashing procedures

Mashing procedures

This section will become obsolete once the mashing procedures article is completed

Most modern malts require minimal time to convert the starch to sugar. Conversion times can be from as little as 20 minutes. Most homebrewers prefer to mash for at least 40 minutes with 60 and 90 minutes being typical whilst some homebrewers have been known to successfully leave a mash overnight with good results. To be sure of full conversion, i.e. no starch left, an iodine test can be used.

Single Infusion Mash 

The mash water is added all at once and the mash is held at a steady temperature for the entire mash session.

Step-Mashing with Hot Water Infusions 

Several "rests" are taken at certain temperature plateaus, with the heat being increased via the addition of hot water to the mash.

Step-Mashing with Direct Heat 

Several "rests" are taken at certain temperature plateaus, with the heat being increased via a heating source applied directly to the mash tun.

Decoction mashing 

The parts of the mash are boiled and added to the main mash to reach the desired mash rests

Other mashing procedures 

cereal (adjunct) mashing, ...

Water Ratios

Depending on the type of mashing process, the overall water/grain ratio is an important figure. It affects the enzymatic activity and to a lesser degree the extraction of tannins from the husks. Thicker mashes tend to produce more fermentable worts due to the protective effect that they have on the beta amylase. Thinner mashes are better suited for the production of lighter coloured and more delicately beers (Munich Helles or Pilsners for example) since they result in more of the desirable first wort and less sparge water is used, but they are generally not as efficient as thicker mashes since less sparge water is used. These are common ratios used by home brewers:

• 1.1 - 1.25 quarts water per pound of grain (2.2 - 2.5 l/kg): American and English style Ales, high gravity beers
• 1.3 - 1.5 quarts water per pound of grain (3 - 3.5 l/kg): dark lagers, decoction mashes
• 1.8 - 2.0 quarts water per pound of grain (4 - 5 l/kg): light and delicate lagers

Though these water/grist ratios are general guidelines, they often need to be abandoned if the equipment (e.g. mash tun volume and total grain weight) is the limiting factor

Strike Temperature

The Strike Temperature is the temperature of the wort after the heated strike water is added. While it varies depending on the variables, it is generally 10-15 degrees (f) higher than the target wort temperature; however, this is far from exact and is not reliable if using an insulated mash tun where adding direct heat is not possible. Using a calculation of the grain weight, water volume, and desired wort first strike temperature, you can determine the required temperature of the strike water prior to adding it to the grain. Given the variables involved, this temperature will differ from batch to batch. Most brewing software programs contain a calculator widget that easily calculates this figure for you. Alternately, utilizing an algebraic equation, the calcs can be done manually; John Palmer's How To Brew features a page that lays out the equation in its entirety:

Initial Infusion Equation

Strike Water Temperature Tw = (.2/r)(T2 - T1) + T2

Mash Infusion Equation

Wa = (T2 - T1)(.2G + Wm)/(Tw - T2)

where:

• r = The ratio of water to grain in quarts per pound.
• Wa = The amount of boiling water added (in quarts).
• Wm = The total amount of water in the mash (in quarts).
• T1 = The initial temperature (¡F) of the mash.
• T2 = The target temperature (¡F) of the mash.
• Tw = The actual temperature (¡F) of the infusion water.
• G = The amount of grain in the mash (in pounds).

The infusion water does not have to be boiling, a common choice is to use the sparge water at 170¡F. Then TB becomes 170 ¡F and more water (Wa) will be needed to make up the additional quantity of heat.

Lautering

The process of rinsing the sweet wort from the grains.

Fly Sparging 

Mash out, recirculation, and sparging

Batch Sparging 

Adding the sparge water in batches rather than a continual feed

No sparge method 

What do I do next?

Once you have created and collected your wort, you are ready to move on to the next step in the beer brewing process: Boiling the Wort.