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In all grain brewing the wort is made by making a mash from crushed malted barley (or alternative grain adjuncts such as unmalted barley, wheat, oats, corn or rye) and hot water. This requires a vessel known as a mash tun , which is often insulated, or can be done in a single brewing vessel if the homebrewer is using the BIAB method.
A close-up view of grains steeping in warm water during the mashing stage of brewing. In brewing and distilling, mashing is the process of combining ground grain – malted barley and sometimes supplementary grains such as corn, sorghum, rye, or wheat (known as the "grain bill") – with water and then heating the mixture.
Dried at temperatures sufficiently low to preserve all the brewing enzymes in the grain, it is light in color and, today, the cheapest barley malt available due to mass production [citation needed]. It can be used as a base malt—that is, as the malt constituting the majority of the grist—in many styles of beer. Typically, English pale malts ...
My cupboard now contains white sugar and molasses at all times. And there are two spaces freed up where the boxes of light brown and dark brown used to live. I really love being able to customize ...
Lautering (/ ˈ l aʊ t ər ɪ ŋ /) [1] is the beer brewing process that separates the mash into clear liquid wort and residual grain. Lautering usually consists of three steps: mashout, recirculation, and sparging.
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Adjuncts entered United States brewing as a means of thinning out the body of beers, balancing the large quantities of protein introduced by six-row barley. Adjuncts are often used now in beermaking to introduce a large quantity of sugar, and thereby increase ABV, at a lower price than a formulation using an all-malt grain bill. There are ...