Equipment Glossary Acknowledgements

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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
Additional Equipment
Example Recipe
Partial Mash Option
Starting the Mash
Conducting the Mash
Conducting the Lauter
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