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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Single infusion mash vs. single infusion mash w/"mash out"
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Old 02-01-2007, 06:15 PM   #1
ayrton
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Default Single infusion mash vs. single infusion mash w/"mash out"

What does "mash out" mean? Is that the same as sparging?

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Old 02-01-2007, 06:24 PM   #2
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Mashing out is raising the mash to ~ 168 degrees. This is done by adding direct heat or adding some (near) boiling water to the mash. The purpose is to stop the enzymatic activity and make the mash less viscous, allowing the sugars to flow more easily with the sparge water.

If you're batch sparging, then a mash out may be over-kill.

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Old 02-01-2007, 06:26 PM   #3
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Mash out is where you stop the conversion process. The mash is raised to a temperature that denatures the enzymes that convert starches to sugar. This it done at a temperature of about 170 degrees F.
I think it is done as a consistency thing so each batch gets the exact amount of mash time.
I'm not sure how important it is to the home brewer. I'm betting there are quite a few brewers who skip this step.

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Old 02-01-2007, 06:33 PM   #4
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So let's say I have an amount of grain, and I pour in water at 170 degrees, and after stirring, the mash holds at 152 (this is all hypothetical). I let that sit for an hour, and then after a few run-offs to let it clear, I drain that water into the brew kettle. I then heat up some sparge water and pour that into the mash tun, stir, and immediately run it off, right? Should my sparge water also be 170 degrees, or should it be in the 152-degree range?

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Old 02-01-2007, 06:39 PM   #5
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170 - 175. Some people use higher temps, but I think that risks some tannin extraction. 152 isn't hot enough.

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Old 02-01-2007, 06:41 PM   #6
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Also, what's a good starting assumption for efficiency? I have no clue what to expect from my setup, so I'd rather lowball it if anything (hey, what's a few extra gravity points, right?).

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Old 02-01-2007, 06:44 PM   #7
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Probably in the 65% range. If you're higher than that, it's all good. Once you get comfortable with the process, then you can worry about tweaking everything to try and achieve better efficiency.

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Old 02-01-2007, 06:52 PM   #8
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I think you got it right.Your sparge water should be about 170-180 when you pour it in.I batch sparge and mashout.I read about it somewhere here on the forum and just started doing it in an effort to increase my effic.,which wasn't very good at that time(first few AG batches).I get good effic,near 80,these days so i'll continue to do it although i suspect that grinding finer was the biggest factor in getting better #'s.
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Old 02-01-2007, 07:08 PM   #9
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I batch sparge and do a mash out procedure as well. I usually will introduce 170F sparge water into the mash tun and then let it sit for 15 minutes, stirring every 5 minutes. Then I begin run off, stirring almost constantly to keep the mash loose. I've been managing mid to high 70's for my efficiency so it seems to be working.

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Old 02-01-2007, 07:09 PM   #10
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Quote:
Originally Posted by bradsul
I batch sparge and do a mash out procedure as well. I usually will introduce 170F sparge water into the mash tun and then let it sit for 15 minutes, stirring every 5 minutes. Then I begin run off, stirring almost constantly to keep the mash loose. I've been managing mid to high 70's for my efficiency so it seems to be working.
You stir while running off? Don't you have problems with grain husks getting into the wort?
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