Equipment Glossary Acknowledgements


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Introduction
Section 1
Brewing Your First Beer With Malt Extract
Section 2
Brewing Your First Extract and Specialty Grain Beer
Section 3
Brewing Your First All-Grain Beer
14 How the Mash Works
15 Understanding the Mash pH
16 The Methods of Mashing
17 Getting the Wort Out (Lautering)
18 Your First All-Grain Batch
Section 4
Formulating Recipes and Solutions

 

 

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Chapter 18 - Your First All-Grain Batch

18.5 Conducting the Mash

6. Stir the mash every 15-20 minutes to prevent cold spots and help ensure a uniform conversion. Monitor the temperature each time you stir. If the temperature drops by less than 5 degrees over the hour, nothing further needs to be done. Cover the mash tun with the cooler lid between stirrings and let it sit for a total of an hour.

7. Meanwhile, heat up your sparge water. You will need 1.5 - 2 times as much sparge water as you used for the mash. The water temperature should be less than boiling, preferably 170 - 180 F. If the sparge water is too hot, the probability of tannin extraction from the grain husks increases substantially.

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Your First All-Grain Batch
18.0
Preparation
18.1
Additional Equipment
18.2
Example Recipe
18.3
Partial Mash Option
18.4
Starting the Mash
18.5
Conducting the Mash
18.6
Conducting the Lauter
18.7
Things You Can Do Differently Next Time
Real Beer Page

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Appendix A - Using Hydrometers
Appendix B - Brewing Metallurgy
Appendix C - Chillers
Appendix D - Building a Mash/Lauter Tun
Appendix E - Metric Conversions
Appendix F - Recommended Reading

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All material copyright 1999, John Palmer