Changes
From BrewWiki
* Crushed [[Malt|malts]] are mashed in a separate ''mash tun'' by heating them with either hot water (an ''infusion'' mash) or an external heat source. The grains are held at a temperature of 148-158 F for 45-90 minutes to allow sugars to be converted.
* The heated grains are lautered by running hot water through them and using a screen filter to extract the hot liquid called ''[[wort]]''
* [[Hops]] are added, and the wort is [[Boiling|boiled ]] for 60-90 minutes
* The wort is rapidly cooled and siphoned into another vessel for fermentation
* Yeast is added, and the beer ferments for 7-14 days
