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My equipment
Beer & Lager options
Making lager from a kit
Lager kit progress
Barrelling the Lager kit
The Finished Lager
Wine making options
Making wine from a kit
Wine kit progress
Filtering the wine
Bottling the wine
Labelling the bottles
The Finished Wine
All Grain Recipes
All Grain Brewing Introduction
All grain equipment and sterilising
Dry Yeast Starter
Splitting a Whitelabs yeast
Fermenting the Whitelabs yeast
Bottling and storing the Whitelabs yeast
Whitelabs yeast starter
Water Treatment
Sparging Options
Fly Sparging
Batch Sparging Calculations
Batch Sparging
Cask conditioning
The finished beer
Storing my brews
General Information
My previous brews

This page shows the Mashing process.

I mash all my all grain brews for 90 minutes.  The first step is to heat the mash water which is already in the boiler; I heat it for about 25 minutes using a single element boiler and about 13 minutes using a twin element boiler.  At the same time, I pre-heat the mash tun by boiling 2 kettlefuls of boiling water and adding it to the mash tun.  I always heat my mash water to around 80c, then after I transfer the mash water to the mash tun, I wait until the water temperature drops to 72c before adding the grains. 

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This photo shows the mash tun with the hot water from the kettle inside, this pre-heating prevents rapid temperature loss when adding the mash water.  Alternatively, you could heat the mash water up to 82c-85c, then allow the mash water to cool to 72c before adding the grains.

When the sparge water has heated up. I empty the mash tun of the kettle water and immediately fill the mash tun with the required amount of mash water.  I add the water at the rate of between 2-3 litres of water to 1 kilo of grains.


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Adding the mash water to the mash tun as shown in the above photo.


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Before adding the grains, it is important to check that the water is at the correct temperature.  Aim for 72c as shown in the above photo.

The next step is to slowly add the grains; I also gently stir after adding each bag.  Then check the temperature of the grains, aim for between 62c-68c.  I prefer to aim for 65c-68c as you can expect the temperature to drop slightly as the mash processes.  If the mash is either above or below this temperature range, simply add cold or hot water to adjust the temperature. 





The above photo shows the grains mixed into the mash water.


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As the above photo shows, I have hit a temperature of 65c after mixing the grains in, I am satisfied with this and therefore I fit the lid and wrap the mash tun in a sleeping bag for extra insulation.




The next step is to check the P.H. of the mash, to do so I let a small amount out wort of the mash tun tap into a jug, then dip a P.H. indicator paper in for a few seconds, then check the result.


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The reading I am aiming for is 5.3, to check the reading compare the middle colour on the paper, the one with no reading next to it, with the nearest colour and take the reading.  It appears to be between the 5.2 and 5.5 reading, I am happy with this.

I now leave this for 60 minutes; after this time has elapsed I gently stir the mash and take another temperature reading.  The temperature had fell to 64c, so I added a pint of boiling water which was heated in the kettle and stirred gently again.  This brought the temperature up to 65c; I was happy with this so I re-fitted the lid and left the mash for another 30 minutes.

Please go to the next page, sparging options.

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All the information given on this website is from my own personal experiences and are well tried and tested.  However, if you try something you have seen here and it does not work out, I accept no responsibility for any loss, damage or injury that may occur.