Creating the Mash


Mashing In - Hot WaterWhen you brew using an all-grain system, the first major component of the process is mixing malted barley and hot water to make your Mash. Doing this allows you to extract as much of the fermentable sugars as possible from the barley, creating your Wort.

From John Palmer’s book How to Brew, “Wort is what brewers call the sweet, amber liquid extracted from malted barley that the yeast will later ferment into beer.”

To start, warm up the liquor (what homebrewers and professionals call the brewing water) to approximately 165° F. The higher temperature of the water is needed to account for the lower temperature of the grain (it’s probably still sitting in the paper bag you took it home from the homebrewing supply store in). Adding the cooler grain to the hot liquor will reduce the overall temperature to your goal of 152-155° F.

Mashing In - Collage

Once you’ve reached the desired starting…

View original post 121 more words


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s