Illustrated Beer Brewing Primer
Paul's Brewing Home Page
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Mash OutMash out means to raise the temperature of the wort to about 170F before removing the grain. It is not strictly necessary when steeping grain, but may improve the beer a small amount.Turn up the heat on your brew pot. Watch your thermometer and start lifting the grain bag out of the water and let it drain. Find a way to hang the grain bag if you can so you don't have to stand there holding it. I usually dip it and drain it about 10 times. Keep doing the dip and drain until the water reaches 170F. Then hang or hold the grain bag and let it drip out into the brew pot, then drop it in a pail. The water is now "wort", unfermented beer. Because we have only steeped a small amount of grain, it is a very weak wort. If we were making an all-grain beer, we would have used 8 to 10 pounds of grain.
You can dump the spent grain in the compost. It will stink quite a bit while composting, so don't put it near your house. If you choose not to do a mash out, just dip and drain the grain bag a number of times. It will work fine without a mash out.
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Illustrated Beer Brewing PrimerIngredients :: Equipment :: Preparation :: Steeping :: Sanitation :: Mash Out :: Add Extract :: Boil :: Bittering Hops :: Wort Chiller :: Flavor Hops :: Aroma Hops :: Chill Wort :: Remove Chiller :: Aerate :: Carboy :: Pitch Yeast :: Cap :: Cool the Carboy :: Fermenting :: Corny Keg Rebuild :: Racking :: Reusing Yeast :: Transferring Beer :: Carbonation :: Prost! |
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