How To Perform the Perfect Mash
Join us as we walk you through how to perform the perfect mash!
Today we are doing something a little different. Instead of a recipe walkthrough, we are diving into the mashing process. In this video, we cover the overall objectives of the mash, the different steps of mashing, and the parameters we must control. We wrap up with a walkthrough of our sweet stout mash and end with a tasting of the final product.
This video is on the longer side, so I have the content broken up below.
0:00 - Intro
0:40 - Mashing Objectives
1:48 - Mashing Stages
4:52 - Why We Control Temperature
9:42 - Importance of pH
10:36 - Mash Thickness
11:20 - Importance of Calcium
12:40 - Maximizing the Remaining Objectives
14:56 - Mashing Our Sweet Stout
18:00 - pH and Color Development Discussion For Our Mash
20:50 - Sweet Stout Taste Test
22:10 - Sign-off
If you want to see this video's written version, it is free on my Patreon page at the link below.
/ thebeerjunkies
Please let me know what you would like to see next! Cheers!
Important Temperature:
Gelatinization Temperatures
Malted Barley: 142F (61.1C)
Wheat: 125F (51.7C)
Raw Maize, Rice, and Sorghum: 158F - 170F (70C - 76.7C)
Enzyme Temperatures
α-amylase Optimal Range: 158F - 167F (70C - 75C)
α-amylase Inactivation Range: 167F - 175F (75C - 80C)
β-amylase Optimal Range: 145F - 149F (63C - 65C)
β-amylase Inactivation Range: 154F - 158F (68C - 70C)
Typical Mash Temperatures
Single Infusion Mash: 152F (66.7C)
Step Mash: 146F - 148F (63.5C - 64.5C) and 158F - 160F (70C - 71C)
Mash Out: 168F (75.5C)
Do Not Go Above: 172F (78C)