MASHING

A new tool. A Mash Efficiency Calculation Excel TEMPLATE. Save it to you "Templates" folder.

Temperature Rests

Temperature	Activity	Effect	Duration
50°C	Protein Rest (proteolysis).	Proteins broken into amino acids (yeast nutrients). Improves foam potential and aids in clarity.	15min - 2hrs
60°C	Beta-amylase.	Starch conversion into sugar.Produces highly fermentable wort (thinner beer).	20mins - 1.5hrs
65°C	Alpha & Beta-amylase equally active.	Produces wort with both fermentables and non-fermentables.	20mins - 1.25hrs
70°C	Alpha-amylase.	Starch conversion into dextrins (non-fermentables).Produces wort high in non-fermentables (more body).	20mins - 1hr
76°C	Amylase activity stopped.	Aids in liquefying wort for better run off.	5 - 15mins
77°C	Sparge Water temperature.	Washes sugar from grain bed. Too high a temperature may extract unwanted tannins.

Temperature Contolled Mashing

Grain & Adjuncts	Mash Water at 54°C	Water At 100°C To Raise To 66°C	Water Absorbed By Grain	Sparge Water At 77°C	Total Wort After Absorption & Sparging
gms	litres	litres	litres	litres	litres
5000	10.5	5.25	4.25	21.0	32.5
4750	10.0	5.0	4.0	20.0	30.75
4500	9.5	4.75	3.75	19.0	29.25
4250	9.0	4.5	3.5	17.75	27.5
4000	8.5	4.25	3.5	16.75	26.0
3750	7.75	4.0	3.25	15.75	24.25
3500	7.25	3.75	3.0	14.75	22.75
3250	6.75	3.5	2.75	13.5	21.0
3000	6.25	3.25	2.5	12.5	19.5
2750	5.75	3.0	2.25	11.5	17.75
2500	5.25	2.5	2.0	10.5	16.25
2250	4.75	2.5	2.0	9.5	14.5
2000	4.25	2.0	1.75	8.5	13.0
1750	3.75	2.0	1.5	7.5	11.25
1500	3.25	1.5	1.25	6.25	9.75
1250	2.5	1.25	1.0	5.25	8.0
1000	2.0	1.0	0.75	4.25	6.5
750	1.5	0.75	0.75	3.25	4.75
500	1.0	0.5	0.5	2.0	3.25
250	0.5	0.25	0.25	1.0	1.5