Comments on: All Grain Beer Brewing With An Infusion Mash Setup http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/ Get weekly articles on home brewing, beer styles, and making beer recipes Mon, 06 Feb 2012 18:04:57 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Brad Smith http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/comment-page-1/#comment-19862 Brad Smith Sun, 29 Jan 2012 19:02:40 +0000 http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/#comment-19862 I usually add higher temperature water for sparging initially to raise the overall temperature of the mash to 168F. Since the mash starts at around 150-154 normally, raising it to 168 requires some hot water during the sparge. I usually add higher temperature water for sparging initially to raise the overall temperature of the mash to 168F. Since the mash starts at around 150-154 normally, raising it to 168 requires some hot water during the sparge.

]]> By: All Grain IPA Recipe… « Beer n Shtuff http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/comment-page-1/#comment-19831 All Grain IPA Recipe… « Beer n Shtuff Tue, 24 Jan 2012 15:57:37 +0000 http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/#comment-19831 [...] going to be a single step infusion mash which for the most part is a fairly simple way to handle the mash [...] [...] going to be a single step infusion mash which for the most part is a fairly simple way to handle the mash [...]

]]> By: David Fricks http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/comment-page-1/#comment-19823 David Fricks Fri, 20 Jan 2012 09:42:27 +0000 http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/#comment-19823 You wrote "Heat several gallons of water to 178F and slowly add it to to the top of your mash tun..." Is that a typo? Your sparge article says 168F which is more in line with other articles I've read. You wrote “Heat several gallons of water to 178F and slowly add it to to the top of your mash tun…”
Is that a typo? Your sparge article says 168F which is more in line with other articles I’ve read.

]]> By: » Brewing an Irish Stout Beer Recipe http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/comment-page-1/#comment-19571 » Brewing an Irish Stout Beer Recipe Thu, 03 Nov 2011 03:37:10 +0000 http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/#comment-19571 [...] of the grain bill. For all-grain brewers, a medium to full bodied mash profile is desirable. A single step infusion mash is sufficient for well modified English malts. Conversion mash temperatures in the 153-156 F range [...] [...] of the grain bill. For all-grain brewers, a medium to full bodied mash profile is desirable. A single step infusion mash is sufficient for well modified English malts. Conversion mash temperatures in the 153-156 F range [...]

]]> By: new to AG, step by step and recipe? - Home Brew Forums http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/comment-page-1/#comment-19186 new to AG, step by step and recipe? - Home Brew Forums Fri, 27 May 2011 18:00:26 +0000 http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/#comment-19186 [...] recipes. any kind you want http://beerrecipes.org/findrecipe.php for all-grain step-by-step: http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/ __________________ - on tap - american amber, belgian golden mild, cherry weisse bottled - [...] [...] recipes. any kind you want http://beerrecipes.org/findrecipe.php for all-grain step-by-step: http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/ __________________ – on tap – american amber, belgian golden mild, cherry weisse bottled – [...]

]]> By: How NOT to get started with all-grain brewing @ Seattle Homebrew http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/comment-page-1/#comment-18962 How NOT to get started with all-grain brewing @ Seattle Homebrew Mon, 04 Apr 2011 06:06:05 +0000 http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/#comment-18962 [...] was our first attempt at brewing an all-grain batch.  We used the igloo canister method described by BeerSmith.  Jer got all the equipment and made a first pass at MacGyver-ing a [...] [...] was our first attempt at brewing an all-grain batch.  We used the igloo canister method described by BeerSmith.  Jer got all the equipment and made a first pass at MacGyver-ing a [...]

]]> By: Brad Smith http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/comment-page-1/#comment-18734 Brad Smith Tue, 08 Feb 2011 17:46:07 +0000 http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/#comment-18734 Hi, Recently a number of people have experimented with two day brewing including an overnight mash. I don't think there is any huge advantage from a conversion perspective - if you have a highly modified malt and the right temperatures most mashes will convert within 60-90 minutes. Running an overnight mash can be useful if you are time constrained, but you need to worry a bit about cleanliness unless you want the mash to go sour overnight (which is another entire topic). Brad Hi,
Recently a number of people have experimented with two day brewing including an overnight mash. I don’t think there is any huge advantage from a conversion perspective – if you have a highly modified malt and the right temperatures most mashes will convert within 60-90 minutes. Running an overnight mash can be useful if you are time constrained, but you need to worry a bit about cleanliness unless you want the mash to go sour overnight (which is another entire topic).

Brad

]]> By: Pete L. http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/comment-page-1/#comment-18733 Pete L. Tue, 08 Feb 2011 15:52:57 +0000 http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/#comment-18733 Is there any advantage to leaving the mash in the tun for extended periods? I have several recipees calling for an overnight rest in the tun. Is there any advantage to leaving the mash in the tun for extended periods? I have several recipees calling for an overnight rest in the tun.

]]> By: A little picture for you to enjoy... - Page 3 - Home Brew Forums http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/comment-page-1/#comment-17814 A little picture for you to enjoy... - Page 3 - Home Brew Forums Fri, 05 Nov 2010 02:52:02 +0000 http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/#comment-17814 [...] someone will give a better explanation than I, but here goes; Here's a link that might explain it http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/ Adding a measured amount of heated to a target temp(called an infusion) and add to your milled [...] [...] someone will give a better explanation than I, but here goes; Here's a link that might explain it http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/ Adding a measured amount of heated to a target temp(called an infusion) and add to your milled [...]

]]> By: Why Do I Have This All-Grain Urge? http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/comment-page-1/#comment-12309 Why Do I Have This All-Grain Urge? Sat, 02 Jan 2010 15:29:52 +0000 http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/#comment-12309 [...] I'm still very new to the whole home brewing process with only 3 batches aged, 1 bottled/aging and 1 in the primary. I dove in head first by starting with all grain mainly because I had an unused Gott cooler and this is typically how I roll:-) Beersmith, this site and other web resources made the processes much simpler than I initially anticipated. The third batch, which was an Amber Ale similar to Fat Tire, turned out very nice. The first batch is a decent IPA that would not win an award, but is very much drinkable. The second, I'll just leave it at drinkable, but that was because of some hop mistake. I'm excited about my 4th batch that is a Stone IPA clone. It actually had a good taste when transferred from the primary to secondary. These instructions are what I followed for my tun. Go for it man! http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/ [...] [...] I'm still very new to the whole home brewing process with only 3 batches aged, 1 bottled/aging and 1 in the primary. I dove in head first by starting with all grain mainly because I had an unused Gott cooler and this is typically how I roll:-) Beersmith, this site and other web resources made the processes much simpler than I initially anticipated. The third batch, which was an Amber Ale similar to Fat Tire, turned out very nice. The first batch is a decent IPA that would not win an award, but is very much drinkable. The second, I'll just leave it at drinkable, but that was because of some hop mistake. I'm excited about my 4th batch that is a Stone IPA clone. It actually had a good taste when transferred from the primary to secondary. These instructions are what I followed for my tun. Go for it man! http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/ [...]

]]> By: Brad Smith http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/comment-page-1/#comment-294 Brad Smith Tue, 08 Apr 2008 00:24:21 +0000 http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/#comment-294 Rep, In an ideal situation you would fly sparge and keep the grain bed floating a bit with equal amounts of water entering and exiting it. Even in batch sparging you will achieve higher efficiency by adding some water to achieve two equal runnings. See our article on batch sparging: http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/ Rep,
In an ideal situation you would fly sparge and keep the grain bed floating a bit with equal amounts of water entering and exiting it. Even in batch sparging you will achieve higher efficiency by adding some water to achieve two equal runnings. See our article on batch sparging:
http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/

]]> By: Rep http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/comment-page-1/#comment-293 Rep Mon, 07 Apr 2008 14:41:55 +0000 http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/#comment-293 You Write, "After 45 minutes, sparge the mash with hot water to extract the sweet wort that will be your beer. Sparging is nothing more than rinsing the mash with hot water to extract the sugars and create wort that you will later ferment to make beer. Heat several gallons of water to 178F and slowly add it to to the top of your mash tun while drawing wort from the bottom of the grain tun using your false bottom and collect it in your boiler. The wort coming from the mash tun will start out cloudy with bits of grain and husks, but will soon run clear. Take the first few quarts of wort from the tun (the first runnings) and add them back to the top of your mash tun." I have been draining the mash tun completely before adding any of my sparge water. Should I simply be adding my first sparge infusion right on top of my mash water after it has sat for an hour at 155F? You Write, “After 45 minutes, sparge the mash with hot water to extract the sweet wort that will be your beer. Sparging is nothing more than rinsing the mash with hot water to extract the sugars and create wort that you will later ferment to make beer.

Heat several gallons of water to 178F and slowly add it to to the top of your mash tun while drawing wort from the bottom of the grain tun using your false bottom and collect it in your boiler. The wort coming from the mash tun will start out cloudy with bits of grain and husks, but will soon run clear. Take the first few quarts of wort from the tun (the first runnings) and add them back to the top of your mash tun.”

I have been draining the mash tun completely before adding any of my sparge water. Should I simply be adding my first sparge infusion right on top of my mash water after it has sat for an hour at 155F?

]]> By: brewpoll.com http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/comment-page-1/#comment-200 brewpoll.com Wed, 26 Mar 2008 04:35:53 +0000 http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/#comment-200 <strong>All Grain Beer Brewing With An Infusion Mash Setup...</strong> Instructions for all grain beer brewing using a single step infusion mash setup. Infusion mashing with a Gott type cooler, will unleash the full power of all grain brewing while keeping it simple.... All Grain Beer Brewing With An Infusion Mash Setup…

Instructions for all grain beer brewing using a single step infusion mash setup. Infusion mashing with a Gott type cooler, will unleash the full power of all grain brewing while keeping it simple….

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