Pages: 1
What is a "Mash Out?"
Been looking at various recipe sites and I notice in the notes someone will say "Mash out at 168 F"...what exactly is the "Mash out" process?
This is for all grain brewing.
Mash in = using the strike water at whatever temperature is desired, 140-160 F + a few extra degrees to compensate for temperature loss upon mixing with grist, which is the milled grain, so a mash in at 175 (assuming some loss) means striking in at that temperature
Mash out = rinsing the mash (it is no longer called grist since the mashing process is done) with 168-175 F water to get the fermentable sugars out, typical is 170
The first quart or half gallon (different people use different amounts) that is recirculated is called vorlauf, and the remainder of the mash out is called run off.
This is my understanding.
Mashing out is done to create a less viscous wort that aids in getting all the sugars out in the sparge. Not vital to making good beer.
So it sounds to me the mash out is just your sparging operation? Maybe just a different term for what I'm calling sparging...
Cheers
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|