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Mashing
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Common Mash Temperatures - °F

 

94°F

 122°F 140°F 149°F 158°F 168°F 170°F
Optimum Activity Phytase optimum-Acid rest Temp. for under modified malts Proteolysis optimum-- Protein rest temperature. Beta-Amylase optimum-- Starch converts to sugars Diastase optimum-- Alpha & Beta-amylase work equally well Alpha Amylase --optimum--starch converts to dextrin's Beta-amylase stopped/Alpha-amylase curtailed--Mash Out Temp. Maximum sparge liquor temp.
Typical Mash Times 60 - 120 minutes 15 - 60 minutes 15- 90  minutes 45 - 90   minutes 15 -30 minutes 5-15 minutes 45-90 minutes
Effect on the Mash / Wort Lowers mash PH when using low Calcium brewing liquor Malt proteins and adjunct starches broken down Yields Wort very low in dextrin's, high in fermentable's Wort with well balanced ratio of dextrin's to fermentable's Wort high in dextrin's, low in fermentable's Reduces viscosity, aids run-off of mash (Mash-Out) Possible tannin extraction from mash if 170°F exceeded.

Stephen Snyder- The Brewmaster's Recipe Manual 1994

Typical Step Mash Schedules

  Light Body Beer Medium Body Beer Full Body Beer Under Modified Pilsner Malts
1st. Step  122 °F - 30 min. 122 °F - 30 min. 122 °F - 30 min. 95 °F 45-60 min.
2nd.Step  148 °F 60 min.  152 °F 60 min. 155-158 °F 60 min. 122 °F - 30 min.
3rd Step

 165-168 °F     Mash -Out 10 min.

 165-168 °F     Mash -Out 10 min. -168 °F     Mash -Out 10 min. 148 °F 60 min.
4th Step

 168 °F Sparge -60-min.

 168 °F Sparge -60-min. 168 °F Sparge -60-min.

 165-168 °F     Mash -Out 10 min.
5th Step       168 °F Sparge -60-min.

 

Mash Out

By the time the proteins have been broken down by any protein rest and the larger sugar molecules have been broken down to fermentable sugars, you're almost ready to Sparge and recover all those freshly prepared ingredients you want in your fermenting beer. But first there is one more step in the mash process killing all the enzymes that up to now you've been nice to.  This Mash-Out process is accomplished by heating the mash to 168 degrees. This also helps the sparging since the sugary solution will flow better hot.  However, don't go any higher than this temperature or you'll start to pull out husk tannins from the grains or cause some of the larger sugars to reabsorb  into the liquid mash. If either happens, astringency and haze may result.

C.W.A.A. Hoffer Genealogy

The information on this website doesn't pretend to be complete, mainly because of the fluid nature of genealogical research.
Most living people have been omitted unless we have obtained their permission, or unless the information was published in a newspaper or other public document.

Information sent to us by correspondents and/or relitives has been published in good faith, and has been checked, whenever possible, for accuracy against records in goverment archives, census records, etc. However, birth, marriage and death dates written in family Bibles, baptismal certificates, letters, stories, etc., and carved in stone in family tradition, often differ from those in official records.

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