EP2 Grains and Mashing - Brewing All Grain Primer Series

This is the first main topic in the series on mashing and what aspects of brewer's grains make it possible to make wort. Diastatic power and the malting process is touched on. What exactly is mashing and what is NOT mashing.

Category:

Howto & Style

Tags:

• Grain
• malt
• malting
• mash
• mashing
• diastatic
• power
• maltose
• wort
• brewing

[kennapop3]

I've never made instant beer and while I've made an assortment of extract and partial mash brews my first all grain brew did have the addition of 2# of corn sugar and just because my sparge was so basic I added some dme as well. Anyway here's my question. If i wanted to construct a mash tun capable of holding 30+ pounds of grain and I wanted 1.5 quarts of water to each pound of grain what size cooler would I use. Chad

[BobbyFromNJ]

@kennapop3

About 70 quarts.

[BobbyFromNJ]

Yes user bobby_m

[Jerkicus]

you are a complete novice please stop misinforming people

[BobbyFromNJ]

@Jerkicus

That's some really great constructive criticism. I'd love to see a response video explaining some of the key things I got wrong.

[jasen688]

Bobby- In the malting process with the Caramel & Crystal malts if the starches are already converted to sugars, do you assume that these grains have no starches left for the amylase to act on.  Or is the amylase still needed to finish the breakdown of the caramel malts starches. Hope the question makes sense, I am having a hard time wording it. - Jasen

[BobbyFromNJ]

@jasen688

We talked a little about residual starches in cara malts in earlier comments and I recently talked to John Palmer about this. He said that there is no starch left in any cara malts and any additional yield you'd get from mashing it is mostly due to the lautering/sparging that occurs in all grain brewing. I stand corrected, and it makes a lot of sense.

[bmeyer44]

when can we expect part 3?

new baby probably keeping ya busy daddy!

Anyway, when you get the time to video, I'll be anxious to see the next in the series.

Thanks Bobby

[BobbyFromNJ]

@jasen688

I understand the question. From what I understand, while cara malts are in-hull mashed, they are kiln dried before it's converted all the way. That should leave some starch that mashing would convert. If you steep a pound in a gallon of water, you might get an SG of 1.08 out of it. The same pound if mashed with a 1/2 pound of 2row might give you 1.030 (plus whatever the 2row contributes).

This is one reason mini-mash is better than extract/steeping grains.

[mikescooling]

This was great!!! lots of good info, thanks!!!

[Time4Another1]

great intro to Diastatic power

[mattyblues101]

Great lesson..thank bobby

[steelcurtainism]

your passion inspires me. thanks. we will cheers one day.

[tyrohne]

Great primer! Open source brewing FTW!!

[liorrr1991]

GJ! It helped me a lot! tnx man!

[NJrockPD]

Thanks for the knowledge and great Job on the video. Keep doing NJ proud.

[jbsg01]

Great video, what a wealth of knowledge!

[ruthlsss]

Good video

I am a new home brewer that is wanting to do all grain. thanks for the info.

Keep it up