Mr. Wizard
Topic: Mashing
The Details of Step-Mashing
Let’s start out with two quick answers to your questions. Heating time is definitely an important part of the mash and it most certainly should be counted. In fact, control over the
More Mash Space
Sizing brewing vessels is part of my job with the Paul Mueller Company. When I am sizing mash mixers for brewing applications where the mash is conducted in a stirred and heated
Starches in the Mash
This is really a great question and one that brewers started contemplating shortly after RIMS (recirculating infusion mashing systems) brewing became popular. The two main goals of malt milling are particle size
Mash Stirring
This is a pretty weighty topic because stirring the mash does a few things to the mash. To avoid a geeky treatise I will cover this from a treetop level. So why
Mash Temperatures
Unfortunately, enzymes do not “renature” once they have been heated to the point of thermal inactivation and later cooled. Enzyme denaturation can be likened to cooking an egg, since egg whites and
Mash Hopping
The direct answer to this question is no. Hops do not need to be figured into the water-to-malt calculus. This ratio is used to determine strike water temperature and has a real
Mash Starches
Mr. Wizard analyzes what happens to starches in the mash tun & more.
Denatured Enzymes
Hey Joe . . . I heard you cooked your old alpha amylase down . . . how are you going to mash now? I guess if you believe the threads about
Mashing Out
Mr. Wizard
Reduced Mash Times
There are some brewing topics I address because I have been asked, and some subjects I opine about whether asked to or not. And there are some things I tend to avoid.
Mash Stirring
There is indeed much information about mash stirring and the use of agitated mash mixers is the norm in modern commercial breweries. The primary reason for stirring the mash is to provide
Tannins during a decoction
This is a very good question that inevitably arises when knowledgeable all-grain brewers begin thinking about doing a decoction mash. The conventional rule is to mash-out at around 170 ºF (77 ºC)
