The oven-mash method can be effective. A very slow increase from 100° to 150° F will give all mash enzymes an opportunity to convert the starches in malted barley into fermentable sugars.
There is more to mash temperature than finished beer flavor. Mash temperature has an effect on wort viscosity and ease of lautering, it affects the gelatinization of starch (“melting” of the bonds
The mashing process is the key to all-grain brewing. During the mash, hot water breaks down the long-chain carbohydrates and proteins provided by malt into simpler, smaller units that serve as food
Brewer: Artie Tafoya Brewery: Appalachian Brewing Co., Harrisburg, Pa. Years of experience: 10 years professional, five years homebrewing House Beers: Water Gap Wheat, Purist Pale Ale, Jolly Scot Scottish Ale, Susquehanna Stout,
Understanding your mash gives you more control over the brewing process. The ins and outs of mashing in, mash temperatures, and mash thickness.
Brewer: Richard Young Brewery: Castle Springs Brewing Co. Moultonborough, N.H. Years of experience: Nine Education: BA in criminal justice from Stonehill College, Easton, Mass. House Beers: American Wheat Beer, Munich-Style Lager, India
Beer as we know it was first discovered by Sir Francis James Beer III in 1873. Beer (the man) was the court scientist to the Queen of England. After first accidentally inventing
The best way to check mash temperature is with a calibrated-dial or alcohol-filled thermometer. The easiest way to calibrate a thermometer is by filling a glass with ice cubes and then filling the glass with water. In
As brewing has evolved some techniques that were once considered essential have become obsolete. Decoction mashing, however, arguably maintains important aspects of crafting a well-respected beer. But its role has changed. In
When I look at my mash tun, I feel a sense of pride. When I withdraw my floating thermometer from the infusion of water and malt and it reads 150° F, I