Mashing out is an important step of the process that has all kinds of science built into it. I’ve done plenty of brews where I didn’t mash out due to not enough time and have still made many a tasty brew. But why not continue to control your brewing methods? It means more repeatable tasty brews down the line.
Here’s the key things to know about mashing out.
- It protects your fermentable sugar profile by stopping any enzymatic actions.
- It makes the grain bed and wort more fluid. Meaning better clarity in your brew!
What is a mash out? Essentially it’s raising the temperature of your mash to 170°F to stop the enzymatic reactions.
How much water you use depends on batch size and grain amount so be sure to do your calculations for a mash out ahead of time!
Photo: Kelly Teague