Simple mashing

Simple mashing

When preparing the mash, you must not forget about its proper acidification. It is accepted, that the mash should have a pH of not less than 4,8 and no more than 5,3. The pH level of the mash can be checked with litmus strips. To obtain the correct pH, you should add about 5 g of citric acid for each 10 liters of mash.

Choosing the amount of water is assumed 3 do 3,5 liter of water per 1 kg of raw material.

There are many methods of mashing. The single-temperature method is the easiest (single infuion mash) most often used with malts. It involves the use of enzymes that occur naturally in malt. It is enough to soak the malt and heat it to a temperature in between 620C a 720C, and then keep at this temperature for several dozen minutes - stirring constantly. Below 620C we risk a drop in performance, as some starch may remain trapped in the grain, above 700C wort may be too little fermentable. The most universal temperature is 67-680C.

Temperature controlled mashing is another method (step mash). It involves taking a few breaks (stops) at temperatures optimal for various types of enzymes.

The two primary saccharifying enzymes are beta-amylase and alpha-amylase, and the most suitable temperatures for them are:

  • beta-amylase - 620C
  • alpha-amylase - 720C

The most popular mash pattern for these enzymes is: 30minutes in 620C i 30minut w 720C. These breaks can, of course, be freely modified based on our own knowledge and experience.

There are many other enzyme preparations, for which the temperatures and the duration of their maintenance will be significantly different. We can distinguish the most popular preparations:

  • Thermamyl - a liquefying agent, temperature 600C do 1200C
  • Amylogal - saccharifying agent, temperature 600C – 650C
  • Sherzyme - saccharifying agent, temperature 600C – 650C

Coobra Whiskey distillery yeast – the sachet contains yeast used by many whiskey distilleries around the world

For these enzymes, the mashing process should look something like this:
Bring the ground grains to a boil (we remember about constant mixing) and add Thermamyl. We turn off the heating and wait until the temperature drops to 650C (temperature measured after mixing everything from the bottom) and then add Amylogal and Sherzyme. We wait until the temperature drops to around 350C (measured after mixing the whole thing) and READY, at this point we can move on to adding yeast.

To prepare grain mash without the use of enzymes, a certain procedure can be applied - a certain part of the raw material intended for the mash should be replaced with malt (it is assumed to be approx 15% malt until the mash is complete). Then follow the mono-temperature method for malts, however, you must remember to extend the time the mash is kept at temperature 62 – 720C.

Found on google via phrases:

  • blur
  • what to prepare for the grain setting
  • mash acidification
  • pH strips
  • saccharification enzyme
  • mash ph
  • preparation of grain mash
  • mash without yeast
  • malt mash
  • mash distillation temperature