Here are a series of videos from a recent All Grain Brewing Class held at the Lancaster Historic Society.
All Grain Brewing Mash – A Discussion On Temperature
The Mash process breaks down the starches in the grain into sugars and this creates a malty liquid called wort. This the first part and entails mixing your heated water with the base grain. It is important to get this mixture at the proper temperature and for this recipe that temperature is 150 degrees F. Mark heats 3 gallons of water to 162 degrees and then alternates adding water and grain while monitoring the temperature. While blending the two temperatures of the water and the grain, he is shooting for a mixture that will be between 149 and 151 degrees. It is easier to cool down your mixture if you over-shoot the temperature rather than trying to bring the temperature up to 150 if you under-shoot.
All Grain Brewing – The Mashing Process
This video show the process of mixing grain and water to create a Mash. An insulated cooler will help hold the temperature of this mixture at the desired temperature of 151 degrees, for one hour during this process. A discussion of water types and PH is also covered in this video.
Keeping the Mash at Temperature and Knowing When it is Ready
Mark checks the mixture 1/2 hour into the hour long Mash process to make sure it is holding at 151 degrees. During this time if the temperature starts to creep down, boiling water should be added to bring it back up to the 151 degree point. Mark begins heating water getting ready for the sparging process which will be next. After the hour long mash an iodine test is used to ensure a proper conversion of starches to sugar has taken place during the Mash process.
The Sparging Process Part 1 – Clearing the Wort
The Mash process is complete and we are now ready to sparge. Mark shows us what is known as a continual sparge. Before the wort can be run into the brew pot however, it must be cleared of grit (sediment). Once that is complete the sparging process continues by slowly running the wort into the brew pot.
The Sparging Part 2 – Finishing the Process
Our Wort has been cleared of sediment and we are ready to continue the sparging process by running the wort into our brew pot. This should be done slowly in order to rinse as much of the sugars from the grain bed as possible. As the wort drains, water is added to keep the level in the mash tun at around 1 inch above the grain bed. Mark also explains the difference between fly sparging and continual sparging. He is performing a continual sparge which is approximately a one hour proccess.