mash out at 75*C

[Devonhomebrew]

Mash out whats the point?

 

[RobWalker]

Better efficiency i think!

 

[stu brew]

You will get more sugars rinsed form the grain so higher sg and a better beer

 

[Devonhomebrew]

Thanks guys :thumb:

 

[adomant]

There is a little more to it, sparging is what rinses the grains of sugar that might be hidden away. Mash out is the process of stoping the enzyme activity at the end of mashing by raising temperature to 75c (which incidentally can be achieved by sparging with hotter water).

For single infusion in a mash tun mash out / sparging is the same thing. For those with herms, it is common to raise mash temp at the end of the mash to 75 before sparging

 

[Pinck]

Like others said, the hot water helps liquify the converted sugars (think of warming up a jar of honey before pouring it).

The other thing it does is stop enzyme activity, which can prevent those enzymes from continuing to break down complex (less fermentable) sugars while you sparge and start your boil. In a homebrew scale, this effect is nowhere near as pronounced as it would be on a commercial scale where sparging can take a very long time, as can raising the worts temperature in the boil kettle.

Many homebrewers skip this step, but because it only does good things to your brew (it's just the magnitude that's debatable), I don't skip it.

 

[Devonhomebrew]

im having a go, how about 65 for mash in 75-80 for mash out then sparge as normal? so does a mash out give better fermentable sugars to the beer rather than that pesky maltosacase which will not ferment i think thats what it is called.

 

[stu brew]

You will get more sugars rinsed form the grain so higher sg and a better beer

sorry miss read you need to get your mash to 68c for between a 60 and 90 min the rasie two 75c and sparge at 80 or you will get off flavours

 

[evanvine]

For those with herms, it is common to raise mash temp at the end of the mash to 75 before sparging

Is it?
Must have been asleep when they did that one!

 

[artiums_enteri]

I mash out and hold it for 15 minutes, but not only for the above mentioned reasons. Those are all correct by the way, but also because if I'm sparging at 75C it's easier for me on my system to raise that temp to my sparge temp and during that 15 minutes rest I can switch hoses and prime my pumps for the sparge. Otherwise I'm spending 20 minutes trying to get my sparge temp up while over filling the mashtun or starting the run off too early.

 

[BarnsleyBrewer]

For those with herms, it is common to raise mash temp at the end of the mash to 75 before sparging

Is it?
Must have been asleep when they did that one!

I do Jim, I'm sure I get a better brew. :thumb:

 

[evanvine]

I do Jim, I'm sure I get a better brew. :thumb:

I was awake this time, will try it!

 

[Pinck]

im having a go, how about 65 for mash in 75-80 for mash out then sparge as normal? so does a mash out give better fermentable sugars to the beer rather than that pesky maltosacase which will not ferment i think thats what it is called.

No actually, almost the opposite. Skipping the mashout leaves the enzymes active for longer, giving them more time to break down complex unfermentable sugars.

Let's say for example your beer was coming out too dry (consistently lower than anticipated FG). I would recommend as a troubleshooting step to try a mashout.

Again, I think the magnitude to which this can be seen is extremely small in normal homebrewing practice because the time between the end of our mashing and the beginning of our boiling is so small. Here are two scenarios however where other brewers I know have had to employ a mashout:

1. A friend of mine was finding it was easier to break up his brew day by mashing in the evening, then doing his sparge and boil the next morning. Leaving the mash actively converting overnight could significantly reduce body and mouthfeel (which actually is a bonus if you're brewing something like a saison).

2. Another friend is starting a commercial brewery. He obtained a mash tun that has twice the batch capacity of his kettle. He's looking to mash and lauter into a holding tank, then do two back to back boils in his kettle. For the two beers to come out the same, he needs to do a mash out. Otherwise the second beer that's been sitting waiting for its turn in the kettle will come out drier than the first.