Scribd Logo
Upload

Welcome to Scribd!

  • 72 views

    Iso-Thermal Infusion Mash: Mashing Systems (Techniques)

    Uploaded by

    Eduardo Herrera Gnecchi
    There are various mashing techniques used to extract sugars from grain during the brewing process. The simplest technique is an iso-thermal infusion mash, which involves a single temperature rest. A step mash involves multiple temperature rests targeting different enzyme activities. The most complex technique is a decoction mash, which involves removing portions of the mash and boiling them to increase temperatures before returning them to the main mash. The choice of technique depends on factors like equipment, expertise, beer style, and scale of production.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Iso-Thermal Infusion Mash: Mashing Systems (Techniques)

    Uploaded by

    Eduardo Herrera Gnecchi
    72 views4 pages
    There are various mashing techniques used to extract sugars from grain during the brewing process. The simplest technique is an iso-thermal infusion mash, which involves a single temperature rest. A step mash involves multiple temperature rests targeting different enzyme activities. The most complex technique is a decoction mash, which involves removing portions of the mash and boiling them to increase temperatures before returning them to the main mash. The choice of technique depends on factors like equipment, expertise, beer style, and scale of production.

    Original Description:

    Mashing systems in brewing

    Original Title

    Mashing Systems

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    There are various mashing techniques used to extract sugars from grain during the brewing process. The simplest technique is an iso-thermal infusion mash, which involves a single temperature rest. A step mash involves multiple temperature rests targeting different enzyme activities. The most complex technique is a decoction mash, which involves removing portions of the mash and boiling them to increase temperatures before returning them to the main mash. The choice of technique depends on factors like equipment, expertise, beer style, and scale of production.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    72 views4 pages

    Iso-Thermal Infusion Mash: Mashing Systems (Techniques)

    Uploaded by

    Eduardo Herrera Gnecchi
    There are various mashing techniques used to extract sugars from grain during the brewing process. The simplest technique is an iso-thermal infusion mash, which involves a single temperature rest. A step mash involves multiple temperature rests targeting different enzyme activities. The most complex technique is a decoction mash, which involves removing portions of the mash and boiling them to increase temperatures before returning them to the main mash. The choice of technique depends on factors like equipment, expertise, beer style, and scale of production.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Mashing systems (techniques)

    There are various mashing techniques and the choice of technique is linkd to the
    equipment available, the level of expertise, the beer style produced, the level of process
    control and the number of brews to be produced per day.

    Iso-thermal Infusion Mash

    The iso-thermal infusion mash is the simplest way to make wort, however, since the
    technique lacks a protein rest, it is recommended that you use mostly well modified
    malts. The infusion mash is also referred to as the one-step mash, since the process
    requires only one step.

    Iso-thermal obviously refers to the single mash temperature. In this system mash
    conversion (the malt starch is converted to sugars) takes place in the same vessel as
    wort separation. As there are no heating stages it is not necessary to have an agitation in
    the mash tun.

    The ideal situation you want is to attain is one in which your mash rests at a temperature
    between 66° and 70° C (150°-158° F) to allow the amylase enzymes to do their work.
    The colder the rest, the more fermentable sugars will be available for fermenting, and
    therefore the higher alcohol content in the final beer. The hotter the temperature, the
    more unfermentable sugars will reach fermentation, and thus the fuller the mouth-feel.
    This is, of course a comparison of otherwise duplicate mashes. Remember, the enzymes
    will work outside their optimum temperatures, so given an adequate amount of time, all
    starches can be converted to fermentables.

    For an infusion mash, mix a measured amount of hot water in a container with your
    grist (milled malt) and allow the mash to rest for 30 to 60 minutes. For every pound of
    grain, you will use 1 quart of water. At this ratio, the mash will stabilize at a
    temperature 9°-10° C (16°-18°F) lower than the temperature water added. For example,
    adding 10 quarts of water at a temperature of 78°C (172°F) to 10 lbs of grist will
    stabalize at a temperature of 68°-69°C (154°-156°F). You will be well served to take
    temperature readings at regular intervals to make sure you are maintaining the optimal
    temperature range. Adding small amounts of hot water to bring the temperature back up
    is permitable, however avoid bringing the temperature too high as the higher
    temperatures will negatively affect enzymatic activity, just as much as too low.

    Decoction Mash

    Decoction mash is the most complex technique used to extract sugars from grain. The
    technique was born out of the lack of accurate temperature measurements, with the only
    accurate points of measurement being freezing point of water (0° C or 32° F), blood
    temperature (~36°C or 98°F), and the boiling point of water (100°C or 212°F). This
    method also is believed to result in better yield. However, because of the complexity,
    and the unlikelihood of a homebrewer choosing to use decoction, detailed instructions
    will not be given here at this time.
    The basic method begins by infusing a measured amount of boiling water with water
    and grist at blood temperature to bring the mash up to the initial rest temperature. This
    initial rest can be an acid rest, or the mash could begin with a protein rest. Near the end
    of this rest a measured amount of water and grist is stolen from the mash, heated to a
    boil, and then returned to the main mash to bring the temperature up to the next
    temperature rest. This process is called decoction. Sometimes, when an extended rest
    time is expected, the mash is decocted again, or even a few more times to maintain rest
    temperature.

    Step Mash

    If you are planning to use undermodified malts, or just simply want a better quality
    product, the Step Mash (or Program mash or Temperature-Controlled Step Infusion
    Mash), is only slightly more complicated than iso-thermal mashing. There can be two or
    three steps, or rests, in your mash.

     Proteolytic stand Mashing takes place to achieve a strike temperature of about 50°C
    (122°F) and held there for roughly a half hour for the protein rest.
     Saccharification stand The mash is brought to 63°- 65°C (150°-158°F),(20 to 60
    minutes depending on the required fermentability of the wort) for the beta-amylase to
    produce the fermentable maltose sugars for another half hour.
     Conversion stand The mash is raised to 71 - 72°C (about 20 minutes) for the alpha
    amylase to break down any large starch particles and to achieve starch conversion. The
    end of this stand is confirmed with the starch test - see below.
     Mash out stand the mash is finally raised to 76°C for 5 minutes to denature all
    mashing enzymes.

    In practice, for every pound of grist in the mash, you will use 1 liter (1 qt) of water at
    54°C (130°F) to get the mash to the initial protein rest. Then, for each pound of grist,
    you will use .5 liter (½ qt) of 93°C (200°F) water to raise the temperature 10°C (18°F).
    These are rough figures, since the more water added, the larger the volume, and
    therefore the more water required to raise the temperature a comparable amount.
    However, if you use these figures to figure the amounts needed, you will be pretty well
    off.

    End of mashing

    Mashing usually takes about 30 minutes with a typical pale malt - however times may
    be more or less depending on the enzymatic activity (diastatic) power of the malt.

    To test for mash conversion we test for the presence of starch: this can be done by
    mixing 1g of Lite salt (potassium iodide) with 50 ml 3% iodine solution and adding a
    drop to a sample (a teaspoon full) of the mash. If it turns deep blue starch is present.

    Priming

    The most common way to restart fermentation is to add a mixture of water and corn
    sugar or dry malt extract (DME) to the fermented beer. For a 19 Liter (5 Gallon) batch
    of beer, you will use 180 ml (¾ cup) of corn sugar or 300 ml (1¼ cups) of dry malt
    extract. More sugar can be used for a higher level of carbonation, but avoid using more
    than 240ml (1 cup) of corn sugar or 400 ml (1⅔cups) of DME. The measure of sugars
    should be dissolved into 0.5 l (1 pint) of boiling water, allowed to boil for a few
    minutes, and then quickly cooled to the temperature of the beer. Stir this mixture into
    the beer, carefully so as to avoid splashing and exposure to oxygen.

    Some experts state that you should "rack," or let sit, the primed beer for about 24 hours
    before bottling to allow fermentation to restart, however in practice, it seems that as
    long as the newly added sugars are sufficiently mixed into the beer, consistency will be
    fine, and the time from priming to enjoying will be the same. The most notable problem
    with priming beer is the introduction of new flavors that would not be in the original
    wort. This can impart a subtle flavor that will exist in beers that otherwise would be
    completely different. The best way to avoid this is to kraeusen your beer.

    Advanced Priming

    Priming Tablets (Carbonation Tablets) or "Primetabs" are an advanced method of


    priming beer in homebrewing, They are small, sanitized corn sugar tablets which come
    in packages of usually 250 tablets per package, and are used when bottling your beer.
    Some priming tablets also contain DME (Dried Malt Extract) in the tablet with the corn
    sugar. When bottling your beer you usually add from 1 to 5 primetabs to a regular 12 oz
    / 330 ml bottle, depending upon how much carbonation you desire. 2 for lowly-
    carbonated beers like British Ales, and up to 4 or 5 for highly carbonated beers like
    Hefeweizen and others. There is typically no boiling or other handling required - simply
    put the desired number of tablets in the bottle, fill with beer, then cap, and that's it.
    Some priming tablets like Coopers Carbonation Drops only require 1 tablet per a 12 oz
    [345 -375 ml] bottle so be sure to read the package directions before using. For
    example, Munton's CarbTabs are different in amount of tablets required verses Cooper's
    Carbonation Drops. The tablets can be added before or after filling as there no
    difference either way. However, once the bottle is capped it should be turned on-end 2
    or 3 times until the tablets dissolve in the liquid. After the bottle is capped in the first
    few hours, it is good idea to swirl or tip the bottle end to end to ensure a good mixture
    throughout the bottled beer. This ensures that the added priming sugars are accessible to
    the remaining yeast in the bottle, then the bottles can be left in a dark 60F to 70F (15C
    to 20C) environment for the standard week or two, which is long enough for the
    carbonation to develop in the bottled beer.. For best results the bottle should sit for two
    weeks. The only downside with priming tablets or "Primetabs" is their price tag, as they
    are usually more expensive than your regular run-of-the-mill corn sugar that is typically
    used to prime beer with.

    CO2 volume

    British ales 1.5-2.0


    Porter, Stout 1.7-2.3
    Belgian ales 1.9-2.4
    American ales 2.2-2.7
    European lagers 2.2-2.7
    Belgian Lambic 2.4-2.8
    American wheat 2.7-3.3
    German wheat 3.3-4.5

    You might also like