Infusion Mashing: Difference between revisions
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A traditional method for top-fermenting beer involving a single-step, single-temperature method employed to mash highly modified malt. It employs only the saccharification rest and is carried out in a single vessel, a mash tun fitted with a perforated false bottom. The mash, which is not boiled, is sprayed with hot water to raise the mashing temperature gradually to 65 to 70 degrees C for one to two hours. After mashing is complete, the wort is drawn through the slotted base, which can be opened to filter the liquid while straining the spent grains. | A traditional method for top-fermenting beer involving a single-step, single-temperature method employed to mash highly modified malt. It employs only the saccharification rest and is carried out in a single vessel, a mash tun fitted with a perforated false bottom. The mash, which is not boiled, is sprayed with hot water to raise the mashing temperature gradually to 65 to 70 degrees C for one to two hours. After mashing is complete, the wort is drawn through the slotted base, which can be opened to filter the liquid while straining the spent grains. | ||
[[Category:Glossary]] | |||
Latest revision as of 18:24, 20 January 2007
A traditional method for top-fermenting beer involving a single-step, single-temperature method employed to mash highly modified malt. It employs only the saccharification rest and is carried out in a single vessel, a mash tun fitted with a perforated false bottom. The mash, which is not boiled, is sprayed with hot water to raise the mashing temperature gradually to 65 to 70 degrees C for one to two hours. After mashing is complete, the wort is drawn through the slotted base, which can be opened to filter the liquid while straining the spent grains.