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Mashing In

Mashing needn’t be thought of as hard. This is the most common conception of why people that I have spoken to anyway don’t make the step from extract to all-grain. If you have ever sat an wondered if your homebrew could be a little more…
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Performing A Mash Out?

What Is A Mash Out? A mash out, put simply is a method of raising the temperature of the mash just before the sparge is started. Usually, the temperature of the mash is raised to around 75-77°C (167-170°F) or thereabouts which does a few…
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Calculating Strike Water Temperature For Mashing

When you first start all grain brewing or partial mash there are all sorts of thing that you need to start worrying about that you might not necessarily need to consider when you brew with kits or extract. Whilst you are a lot more involved…
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Sparging

Sparging is the term used to describe rinsing the grain bed to extract as much of the sugar left in the mash as possible, the consequence of this sparge also increases the amount of wort collected from the mash. The liquor used in the mash is…
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Separating Wort From Grain

During the mash the enzymes have done the job and extracted the sugars and dextrins from the grain to create a wort, now we need to get the wort out and leave the grain behind. This procedure is called lautering. Earlier we looked at different…
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The Mash Tun

The most important elements of a mash tun are that it will hold heat well over a duration of a mash of around 60-90 minutes and that the grain can be seperated from the liquor easily, plus it being easy to clean. There are numerous mash tuns…