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==Mashing==[[image:Mash_tun.jpg|right|thumb|A Simple Mash Tun]]''Mashing'' is a step in the [[Processes|brewing process]] that combines crushed [[Malts]] with hot water in a [[Mash Tun|mash tun]] to convert complex starches into simple sugars that are more readily fermented. There are many variations of mashing, but the ''single infusion mash'' described below is easily done with home equipment, and suitable for most popular beer styles. During the [[Malting Process|malting process]] barley grains develop many enzymes that are needed for mashing. These enzymes, when heated with water in the ''mash'', react with the starches in the malt and produce ''maltose''. Maltose is a favorite food for yeast during fermentation. A related After the mashing process called ''lautering'' runs , hot water through the grain bed after the mash is used to extract the sugars and from the grain in a process called [[sparging]] to produce a sweet liquid called ''[[wort]]'' for brewing.

===Single Infusion Mash=Types of Mashing==The Single Infusion Mash, also called the ''British Infusion Mash'' most popular mash profile among homebrewers is the simplest mashing method for homebrewers to use. In an single infusion mash, room temperature crushed grains are combined with a premeasured amount of hot water at a fixed temperature. By accurately calculating the volume and temperature of the water, one but several methods can reach a target temperature for the combined be used to mash in the 148 to 158 F range. Infusion is typically done at a water to grain ratio of around 1.25 quarts per pound of grain. The easiest way to calculate the proper infusion volume and temperature is with an infusion calculator or brewing software such as [http://www.beersmith.com BeerSmith]. The mash is then held at that temperature usually all are accessible by keeping the mash in an insulated cooler for 45-90 minutes. At this temperature, the mash will readily convert starches into sugars. You can test for conversion of sugars using an ''iodine test''. Simply draw a small quantity of mashed grains out, add a few drops of iodine to it. If the iodine does not turn blue, then the conversion is completehomebrewer.

===SpargingSingle Infusion Mash===After the mash process is complete, the grains, water and sugar are still in suspension in the mash containerThe Single Infusion Mash, also called the ''mash tunBritish Infusion Mash''is the simplest mashing method for homebrewers to use. The sugars In an infusion mash, room temperature crushed grains are separated from the grains in combined with a process called ''sparging''premeasured amount of hot water at a fixed temperature. The mash tun typically has a false bottom or screen at By accurately calculating the volume and temperature of the bottom with water, one can reach a spigot that allows target temperature for the brewer combined mash in the 148 to draw run158 F range (64.5-off from the bottom of the grain bed70 C). Hot water at approximately 178 F Infusion is slowly added typically done at a water to the top grain ratio of around 1.25 quarts per pound of the grain bed, run through the bed, and drawn off the bottom through the false bottom and out the spigot (1.3 liter per 500g of grain). The easiest way to calculate the boiling vesselproper infusion volume and temperature is with an infusion calculator or brewing software such as [http://www.beersmith.com BeerSmith]. This extracts sugars from The mash is then held at that temperature usually by keeping the grains and produces sweet liquid wort mash in an insulated cooler for boiling45-90 minutes. The initial runnings (first few quarts) drawn during the sparge process are recirculated back through the grain bedAt this temperature, as the early runnings often contain grain husks, crushed material and other undesirable elementsmash will readily convert starches into sugars. After the initial runnings, the grain bed will act as a filter and reduce the cloudiness You can test for conversion of the runningssugars using an ''iodine test''. Sparging is best done slowly so that Simply draw a maximum amount small quantity of sugar can be extracted from the spent mashed grainsout, add a few drops of iodine to it. The sparged wort is transferred to a boiler where hops is added and If the mixture boiled before cooling for fermentationiodine does not turn blue, then the conversion is complete.

Though a single infusion mash is suitable in 95%+ of cases where modern well modified malts are used, some precooked adjuncts and undermodified malts require protein rests at lower temperature before the main ''saccrification'' (sugar conversion) step in the mash profile. These protein rests help to break down complex starches in preparation for saccrification. Infusion, temperature and decoction steps may be combined to achieve multiple step mashes. For example a complex three step decoction mash might start with an initial infusion step to an acid rest at 105 F, followed by a protein rest at 122 F, and a saccrification step at 155 F. In many mash profiles, a ''mash out'' step is used to raise the temperature of the entire grain bed in preparation for sparging. The mash out step helps to halt saccirifcation, and also helps ensure an efficient sparge by extracting sugars at a higher temperature. ==Mash Temperature==The temperature of mash steps, particularly the main sugar conversion (called the ''saccrification'' step) can have a significant effect on the character of the beer. Lower temperature conversion - around 148-152 F will take longer but will produce a more complete conversion of complex starches to sugars resulting in more fermentation and a clean, lighter tasting beer. A high temperature conversion of 155-158 F (68.5-70 C) will result in less starch conversion leaving a beer with more unfermentable dextrines. This will create a beer with a full body and flavor. Middle mash temperatures (153-156 F / 67.69 C) will result in medium bodied beers. The [[Acid Rest]], a step done early in the mash around 95F (35C) is performed by some traditional brewers to lower the pH of the mash. This was primarily done in very soft water locations like Pilsen that lacked minerals needed to acidify the mash. However modern brewers using most waters do not need to perform this step. Proper minerals and pH adjustment, highly modified grains, and a much better understanding of water chemistry have largely eliminated the need for an acid rest. ==Sparging==After the mash process is complete, the grains, water and sugar are still in suspension in the mash tun. The sugars are separated from the grains in a process called ''[[sparging]]'' (alternately called ''[[lautering]]'') to produce [[wort|sweet wort]]. The wort is then [[Boiling|boiled]] and [[Fermentation|fermented]] to produce beer.

* [http://www.beersmith.com BeerSmith Brewing Software] - a tool that will do your infusion calculationand decoction calculations* [http://www.beersmith.com/blog/2008/03/05/all-grain-beer-brewing-with-an-infusion-mash-setup/ All Grain Brewing with an Infusion Mash Setup] - on the BeerSmith blog