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Mash

Create and reuse mash profiles with infusion, temperature, and decoction steps for consistent results.

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.

The mash profile drives the action guidance shown across Brewfather:

  • Recipe Designer mash section

  • Brew sheet / read mode / PDF

  • Batch Brewing page

  • Brew Tracker mash stage

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)

    • Optional: for Infusion steps, enter a manual infusion amount and infusion water temperature

    • Optional: for Decoction steps, choose calculated pull volume or set a manual amount by volume or percent of mash

    • Optional: for Decoction steps, choose thick or thin mash, and add a rest temperature/time before boiling

  4. Optional Decoction Boil Off Rate:

    • Appears when the profile contains at least one Decoction step

    • Enter a decoction-specific boil-off rate in %/hr if you want Brewfather to estimate the return volume after boiling

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

  6. 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 the water volume needed

  • Optional manual infusion amount override

  • Optional infusion water temperature override; when left empty, Brewfather uses the boil temperature

  • Shows a warning if the manual amount would require hotter water than the configured infusion temperature or boil temperature

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

  • Supports manual pull amounts by volume or percent of mash

  • Supports thick mash pulls or thin/liquid-only pulls

  • Supports an optional decoction rest before boiling

  • Optional decoction boil-off rate lets Brewfather estimate the return volume after boiling

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)

  • Infusion Amount: Optional manual water addition for infusion steps

  • Infusion Water Temperature: Optional temperature for the added infusion water. If left empty, Brewfather uses the boil temperature.

  • Decoction Thickness: For decoction steps, choose thick mash or thin mash depending on what you plan to pull.

  • Decoction Amount Mode: For decoction steps, choose calculated, fixed volume, or percent of mash

  • Decoction Amount: Required when using a manual decoction volume or percent

  • Decoction Rest Temperature / Time: Optional rest for the pulled decoction before boiling

Profile-Level Decoction Setting

  • Decoction Boil Off Rate: Optional %/hr value for decoction steps only

  • When configured, Brewfather can show more exact return about X wording for decoction actions

  • When left empty, Brewfather still shows the pull amount and return step, but avoids implying a precise return volume

Import and Export

  • Brewfather BeerXML import/export preserves Brewfather-specific mash planning fields such as infusion amount, infusion water temperature, decoction amount mode, decoction thickness, decoction rest, and decoction boil-off rate.

  • Other brewing apps may ignore these Brewfather-specific BeerXML fields, but Brewfather can read them back when you re-import the file.

Managing Steps

  • Reorder Steps: Steps can be reordered using move up/move down buttons.

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

  7. Use manual overrides carefully: Manual infusion and decoction overrides are useful for matching your process, but large overrides can make the projected step temperature miss the intended rest

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

Profile Management

  • Set as Default: Star/mark a mash profile as your default.

  • Copy: Duplicate a profile.

  • Reset: Reset default profiles to factory settings.

Related docs

PreviousEquipment
NextFermentation

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