Equipment Glossary Acknowledgements


Site Map
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 16 - The Methods of Mashing

16.5 Summary

When all is said and done though, single rest infusion mashing is the easiest method for producing an all-grain wort. The most common homebrewig mash schedule consists of a water-to-grain ratio of 1.5-2 quarts per pound, and holding the mash between 150-155F for 1 hour. Probably 90% of the beer styles in the world today are produced with this method.

References
Fix, G., Principles of Brewing Science, Brewers Publications, Boulder Colorado, 1989.

Noonen, G., New Brewing Lager Beer, Brewers Publications, Boulder Colorado, 1996.

Previous Page Next Page
The Methods of Mashing
16.0
Overview
16.1
Single Temperature Infusion
16.2
Multi-Rest Mashing
16.3
Calculations for Boiling Water Additions
16.4
Decoction Mashing
16.5
Summary
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