Mash

Overview

Mash profiles allow you to save and reuse mash schedules with multiple temperature steps. Perfect for consistent results with your favorite mash techniques, from simple single infusion to complex step mashes.

How to Use

1. Create Profile: Go to Profiles → Mash → tap + button

2. Name Your Profile: Give it a descriptive name (e.g., "Single Infusion 65°C")

3. Add Mash Steps:

   • Tap "Add Step" for each temperature rest

   • Enter step name (optional)

   • Choose step type (Infusion, Temperature, Decoction)

   • Set temperature and time for each step

   • Add ramp time if needed (optional)

4. Save Profile: Tap save to store for future use

5. Apply to Recipe: Select this profile in the mash section when creating recipes

Mash Step Types

Infusion

Adding hot water to reach target temperature

• Used for initial strike water

• Step mashing with boiling water additions

• Automatically calculates water volume needed

Temperature

Direct heating to reach target temperature

• Used with RIMS/HERMS systems

• All-in-one brewing systems

• No additional water added

Decoction

Removing portion of mash, boiling, and returning

• Traditional technique for certain styles

• Enhances malt character and color

• Calculates decoction volume needed

Common Mash Profiles

Single Infusion

One temperature rest for entire mash

• Light Beers: 63-65°C (145-149°F) for 60 minutes - highly fermentable

• Balanced: 65-67°C (149-153°F) for 60 minutes - balanced fermentability

• Full Body: 68-70°C (154-158°F) for 60 minutes - less fermentable, more body

Step Mash

Multiple temperature rests for specific enzyme activity

Protein Rest + Saccharification:

1. 50°C (122°F) for 10 minutes - protein rest

2. 65°C (149°F) for 45 minutes - beta amylase

3. 72°C (162°F) for 15 minutes - alpha amylase

4. 78°C (172°F) for 10 minutes - mash out

Hochkurz (Short High) Mash:

1. 62°C (144°F) for 30 minutes - fermentability

2. 72°C (162°F) for 30 minutes - conversion

3. 78°C (172°F) for 10 minutes - mash out

BIAB (Brew in a Bag)

Full volume, no sparge method

• 66°C (151°F) for 60 minutes

• Optional mash out at 75°C (167°F)

• Higher water/grain ratio

Decoction Profiles

Single Decoction:

1. 50°C (122°F) for 15 minutes - protein rest

2. Pull 1/3 thick mash, boil 15 minutes

3. Return to reach 65°C (149°F) for 45 minutes

4. 72°C (162°F) for 15 minutes

5. 78°C (172°F) for 10 minutes - mash out

Double Decoction:

1. 50°C (122°F) for 15 minutes

2. First decoction to reach 65°C (149°F)

3. Second decoction to reach 72°C (162°F)

4. Mash out at 78°C (172°F)

Step Parameters

Required Fields

• Step Temperature: Target temperature for the step

• Step Time: Duration in minutes

Optional Fields

• Step Name: Custom name for the step (e.g., "Protein Rest", "Beta Rest")

• Ramp Time: Minutes to gradually reach target temperature

• Step Type: Method to reach temperature (Infusion, Temperature, Decoction)

Temperature Targets by Style

Light & Crisp

• Pilsner: 63-65°C (145-149°F)

• Belgian Tripel: 64-65°C (147-149°F)

• Brut IPA: 62-63°C (144-145°F)

Balanced

• Pale Ale: 65-67°C (149-153°F)

• IPA: 65-66°C (149-151°F)

• Wheat Beer: 65-67°C (149-153°F)

Full Body

• Stout: 68-70°C (154-158°F)

• Porter: 67-69°C (153-156°F)

• Scottish Ale: 69-70°C (156-158°F)

Tips

1. Name Clearly: Include temperature and technique in profile name

2. Test and Refine: Track efficiency and adjust profiles as needed

3. Consider Grain Bill: Adjust temperatures based on grain types

4. Mind the Clock: Longer mashes increase fermentability

5. pH Matters: Stay within 5.2-5.6 for optimal enzyme activity

6. Mash Out: Optional but helps with lautering efficiency

Troubleshooting

Poor Efficiency?

• Check grain crush

• Verify temperature accuracy

• Extend mash time

• Check pH

Stuck Mash?

• Add rice hulls

• Check water/grain ratio

• Slow down lautering

Wrong Body/Mouthfeel?

• Adjust mash temperature up or down

• Change rest times

• Consider different mash profile