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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. ==Types of Mashing==The most popular mash profile among homebrewers is the single infusion mash, but several methods can be used to mash and all are accessible by the homebrewer.

The Single Infusion Mash, also called the ''British Infusion Mash'' is the simplest mashing method for homebrewers to use. In an 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 can reach a target temperature for the combined mash in the 148 to 158 F range(64.5-70 C). Infusion is typically done at a water to grain ratio of around 1.25 quarts per pound of grain (1.3 liter per 500g 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 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 complete.

===SpargingTemperature Mash===After An alternative to the infusion mash process is complete, the grainstemperature mash. Rather than adding a known quantity of hot water, the mixed water and sugar grains are still in suspension in simply raised to the target mashing temperature and held at that temperature until the starch conversion is complete. While this is quite practical for a commercial brewer, temperature mashing presents challenges to home brewers. Most homebrewers use simple pots over a stove or propane burner, and it is difficult to hold a precise mashing temperature for an extended period using just a stove and pot. ===Decoction Mash===A third technique traditionally used in Germany for many beer styles is decoction mashing. In a decoction mash container, called the ''a quantity of mash tun''including both grains and water is moved to a second container where it is brought to a boil. The sugars are separated from boiling mixture is then added back to the grains in original mash to raise the temperature of the overall mash. Again, a process called calculator or brewing software is needed to accurately calculate the correct volume to decoct. Traditional decoctions were typically done at higher water to grain ratios of 2.0 qt/lb or more. More modern techniques often use water to grain ratios closer to the 1.25-1.5 qt/lb range. ===Multiple Step Mashes===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 ''spargingsaccrification''(sugar conversion) step in the mash profile. The 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 tun typically has might start with an initial infusion step to an acid rest at 105 F, followed by a false bottom or screen protein rest at the bottom with 122 F, and a spigot that allows the brewer saccrification step at 155 F. In many mash profiles, a ''mash out'' step is used to draw run-off from raise the bottom temperature of the entire grain bedin preparation for sparging. Hot water at approximately 178 F is slowly added The mash out step helps to the top halt saccirifcation, and also helps ensure an efficient sparge by extracting sugars at a higher temperature. ==Mash Temperature==The temperature of the grain bedmash steps, run through particularly the bed, and drawn off main sugar conversion (called the bottom through ''saccrification'' step) can have a significant effect on the false bottom and out character of the spigot beer. Lower temperature conversion - around 148-152 F will take longer but will produce a more complete conversion of complex starches to the boiling vesselsugars 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 extracts sugars from the grains will create a beer with a full body and produces sweet liquid wort for boilingflavor. Middle mash temperatures (153-156 F / 67.69 C) will result in medium bodied beers. The initial runnings [[Acid Rest]], a step done early in the mash around 95F (first few quarts35C) drawn during is performed by some traditional brewers to lower the sparge process are recirculated back through pH of the grain bed, as mash. This was primarily done in very soft water locations like Pilsen that lacked minerals needed to acidify the early runnings often contain grain husksmash. However modern brewers using most waters do not need to perform this step. Proper minerals and pH adjustment, highly modified grains, crushed material and other undesirable elementsa much better understanding of water chemistry have largely eliminated the need for an acid rest.  ==Sparging==After the initial runningsmash process is complete, the grain bed will act as a filter grains, water and reduce sugar are still in suspension in the cloudiness of the runningsmash tun. Sparging is best done slowly so that a maximum amount of sugar can be extracted The sugars are separated from the spent grainsin 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