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Old 12-19-2012, 01:08 AM   #1
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Default Help with mashout

Making a British bitter. Beers itch s us single infusion no mash out.

What's the benefit of no mash out to mash out?

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Old 12-19-2012, 01:39 AM   #2
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I think it is all personal preference. I never do a mash out and am not even sure the benefit of doing one. I have heard some people talk about it "setting" your enzyme conversion level but I don't think that makes sense. After a 60 minute mash pretty much everything that can be converted will be converted based on your mash temp.

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Old 12-19-2012, 05:54 AM   #3
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You know how cooler mash temps lead to thinner wort? Well if your first runnings sit for a while during a long fly sparge, they will cool down and thin out unless you stop the enzymes with a mash out. It is less important for batch sparging.

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Old 12-19-2012, 11:08 AM   #4
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Mash out does two things, one it stops conversion and "sets" your wort profile. Say you mash at 158F, your wort will have longer sugar chains and be a little less fermentable leading to a beer that has more body. When you raise the mash temp during a mash out it will stop the conversion process and keep these longer chains.

Mash out also liquifies the wort to make it easier to drain off giving you a better efficiency.

I have done both and like to mash out, it does get me 8-10 more on the efficiency side but more important seems to give me more predictable gravities. I hit my expected gravity reading right on with beers in the 1.050-1.080 range every time when I mash out.

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