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)
So you’ve got the basics of single infusion mashing down? Where do you go from there? Learn the variables that allow you to get a grip on your grain bed.
Brewers from Sprecher and Stone step up to the mic to discuss the ins and outs of step mashing.
Cereal mashing allows you to mash corn grits, rice or unmalted wheat for certain beer styles. It also allows you to experiment with virtually any starchy food. Plus: a “corny” cream ale recipe.
Infusion mashing is a traditional method using an unheated mash tun, resulting in a single temperature mash. In reality, the temperature drops slightly over the mash rest and increases during sparging. Step
Looking to maximize your maltiness? Try boiling your mash! This age-old brewing technique is explained.
Brewing is hard work — so why don’t you rest more often? Let us take you step by step through the process of step mashing.
I am a great fan of methods that make things easier and this method is certainly a time-saver when it comes to scheduling those precious weekend hours. To me, saving time is
Mashing and steeping are very similar processes at first glance. Both involve soaking crushed grains in hot water. However, if you look more closely, there are some sharp contrasts between the two