taste the wort. You will probably notice toward the end of the
mashing process that the grain has already started to taste
quite sweet.
Step 3.2 – Temperature Adjustment
In order to get the most efficient enzymatic reaction to
happen in the mash tun it’s important that the correct
temperature is maintained. Typically mash temperatures
between 62 and 67C is idea. Mash temperature makes a big
difference to finished beer style. Lower mash temperatures
near 62C will result in lighter beer flavor. Low mash
temperatures may suit beers such as summer lagers or blonde
beers. High mash temperatures near 67C will result in fuller
bodied beers with more residual unfermentable sugars. Styles
such as IPAs and Stouts would typically suit a hotter mash
temperature. Temperatures can be adjusted in several ways.
Cold water or ice can be added to cool the mash if you have
overshot the temperature. Hot water can be added to
increase the temperature. You can also use the elements on
the unit to heat up the temperature. Typically only the gentle
500watt element is required to heat up the mash however for
faster movement of temperature the 1900 watt element can
be used. If you are using either/both of the elements during
the mashing process it’s a good idea to recirculate the wort.
This can be done by filling up a jug and pouring it back ontop
of the malt pipe. This will help to even out the temperature in
the whole malt pipe as opposed to getting a hot spot right at
the bottom where the element is.
Step 4 – Sparge
The sparging process basically is just a process where we use
water to rinse the remaining sugars from the grain.
In order to start the sparging process lift the malt pipe out of
the boiler. While lifting the malt pipe with one hand use the
other hand to insert the support that suspends the malt pipe.
(see images to the right).
Once the malt pipe is safely and firmly on the support it’s time
to start rinsing those valuable sugars from the grain. Sparging
can be done with hot water from your tap however to gain the
maximum amount of sugars from your grain it’s really best if
your sparging water is heated up to about 70-80C.
Temperatures below 70C will result in sugars being left
behind. Temperatures over 80C may result in extraction of unwanted tannins and astringency ending up
in your beer. Continue to sparge either until either: