Make Those Enzymes Dance

Five-gallon (19-L) batches have long been the standard for homebrewers, but there are some real advantages to brewing smaller all-grain batches. Whether as your primary system or to use as a “pilot” system, brewing batches of a gallon (3.8 L) or so requires little space and encourages experimentation with minimal risk.

Control mash thickness by varying the ratio of water to malt. Perfect this technique to tame the enzymes that cause important reactions in the mash, influence fermentability, and affect beer flavor.