Topic: Mashing
The Science of Step Mashing
A single infusion mash is best for fully-modified malts — but when it comes to undermodified malts, you need to step it up.
Cereal Mashing
How to utilize starchy adjuncts with a cereal mash – and the alternate forms of these adjuncts that can be single infusion mashed.
Reiterated Mashing: Multiple Mashes for Massive Brews
Want to brew a bigger beer, entirely from grains, without investing in a larger mash tun or kettle? Then try reiterated mashing. It’s mashing, then using the wort to mash again…and perhaps again.
Decoction Mashing Techniques
Looking to make some malty wort the old school way? Try decoction mashing.
Making the Most of Your Mashes
Extract efficiency and squeezing the most out of your all-grain mashes.
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)
Mashing Variables
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.
Step Mashing: Tips from the Pros
Brewers from Sprecher and Stone step up to the mic to discuss the ins and outs of step mashing.
Cereal 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 vs. Step Mashing
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
Decoction Mashing Explained
Looking to maximize your maltiness? Try boiling your mash! This age-old brewing technique is explained.
Step Mashing Techniques
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.
