Mash temperature in all-grain brewing has a significant and demonstrable affect on beer flavor. In general, multi-temperature mash profiles incorporating temperature rests from 120* to 160* F will produce more fermentable worts
Raising the mash temperature, understanding exzymes and the iodine test. Plus: what’s going on in the mash and the protein-rest debate.
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