This is the process of letting the milled grains steep like some kind of tea in a mashing tun in hot water to rehydrate the malted barley and start extracting that most necessary of beer ingredients – the sweet sticky sugary goodness responsible for the flavor, texture, smell and fermenting properties of your beer.
It is important to keep the mash at a specific temperature usually between 60 and 69 degrees Celcius and it is also a good idea to give it a stir once or twice throughout the mash to get as much out of the grain as possible.
It is important to keep the mash at a specific temperature usually between 60 and 69 degrees Celcius and it is also a good idea to give it a stir once or twice throughout the mash to get as much out of the grain as possible.