'Mash Out' - Necessary step? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > 'Mash Out' - Necessary step?

Reply
 
Thread Tools
Old 05-05-2010, 12:22 AM   #1
Graeme
Recipes 
 
Mar 2009
Dublin, Ireland
Posts: 237


How many of you do a 'mash out' step? I'm still getting to grips with all grain having done just two batches, but in that time I've noticed that the water level starts to fall below the grain bed pretty quickly on my first runnings despite draining it at a nice slow space. I'm a bit worried about encountering a stuck sparge. Will doing a mash out make things a little more fluid?

 
Reply With Quote
Old 05-05-2010, 12:47 AM   #2
Jknapp
 
Jknapp's Avatar
Recipes 
 
Aug 2009
Seattle
Posts: 215
Liked 4 Times on 4 Posts


I typically mash out when I'm brewing. I don't think it is always necessary, but when mashing with wheat or oats I think it is helpful. For most brew days, it probably isn't necessary, but I'm in the habit of doing it.

BTW, it also helps me get my temps back in line before adding sparge water if the mash temp has dropped a few degrees below what I was aiming for..

 
Reply With Quote
Old 05-05-2010, 03:10 AM   #3
Rick500
 
Rick500's Avatar
Recipes 
 
Jun 2008
KY
Posts: 2,612
Liked 15 Times on 13 Posts


I've never bothered with a mash out.

 
Reply With Quote
Old 05-05-2010, 03:24 AM   #4
Buffman
Recipes 
 
May 2009
Aurora, Colorado
Posts: 431
Liked 1 Times on 1 Posts


I kind of do a mashout - I raise my sparge water to about 190F, which raises the mash to about 168. I find that it improves lautering. However, I don't think it's a necessary step.

 
Reply With Quote
Old 05-05-2010, 07:48 AM   #5

A mash out will also stop the enzymes working. So, if you have a malty beer that you don't want to dry out, a mash out will stop them instead of having them still working on the beer during the whole run off. If you want a very dry beer, though, you can do the opposite, no mash out and the enzymes will keep going during runoff.

Me? I do a mash out at 168.
__________________
HOMEBREWING SINCE 1997

 
Reply With Quote
Old 05-05-2010, 11:03 AM   #6
bbrim
Recipes 
 
Jan 2008
Lincoln, Nebraska
Posts: 886
Liked 42 Times on 37 Posts


I mash out. It stops the enzymes and the heat allows more sugar to be dissolved in the wort.

 
Reply With Quote
Old 05-05-2010, 11:34 AM   #7
Irrenarzt
HNIC
HBT_LIFETIMESUPPORTER.png
 
Irrenarzt's Avatar
Recipes 
 
Aug 2009
Half a mile from Tucson
Posts: 2,106
Liked 168 Times on 119 Posts


I asked Jamil about this in Milwaukee at the NB grand opening and he recommended to always do one.

 
Reply With Quote
Old 05-05-2010, 11:54 AM   #8
Jersh
Recipes 
 
Nov 2008
Tampa, FL
Posts: 481
Liked 15 Times on 10 Posts


I do one, especially now that I crush my own grain (which means I get a much finer crush than when I used the mill at my LHBS). I've found that mashing helps with the runoff, higher heat = more fluidity

bwgst8 Likes This 
Reply With Quote
Old 05-05-2010, 12:23 PM   #9
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Recipes 
 
Jan 2008
Ridley Park, PA
Posts: 1,152
Liked 57 Times on 42 Posts


Doing a mash out step will help with repeatability in your beers. As others have mentioned, it denatures the enzymes and locks-in your wort profile. If it happens to take you a while to lauter one day, the increased lautering time will not effect your wort.
__________________
Next: ?
Fermenting: Azacca Oat Pilsner, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: RIS v7, Doppelbock, RIS v6, Carrot Blossom Cedar Mead, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel, Wee-Heavy

 
Reply With Quote
Old 05-06-2010, 01:39 AM   #10
ajf
Senior Member
HBT_LIFETIMESUPPORTER.png
 
ajf's Avatar
Recipes 
 
Oct 2005
Long Island
Posts: 4,646
Liked 105 Times on 99 Posts


If you batch sparge, I don't think a mashout is necessary. Adding hotter sparge water for the first batch performs the same function without wasting time. Buffman suggested the same procedure.
If you are fly sparging, I think it is a good idea. I'm not sure which you are doing.
You mention you are worried that the water level drops below the top of the grain bed, which would suggest a fly sparge; but you then mention the first runnings which would suggest a batch sparge.

-a.
__________________
There are only 10 types of people in this world. Those that understand binary, and those that don't.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First PM: Should I 'step mash' or not? jalgayer All Grain & Partial Mash Brewing 2 04-16-2010 09:35 PM
Temp. Step Mash w/Igloo Mash Tun Netflyer All Grain & Partial Mash Brewing 4 03-18-2010 12:35 AM
first 2 step mash DanVader All Grain & Partial Mash Brewing 0 03-07-2009 12:41 PM
Step Mash...why or why not? biggerk General Techniques 6 12-28-2007 12:33 AM
beer sprays from 'out' valve jammer Bottling/Kegging 14 05-09-2007 03:48 PM


Forum Jump