Single Infusion Mashing

These instructions assume that you are using a mash tun made from a single plastic bucket. Mashing in your kettle will require rigorous temperature control not covered here.

1.Heat 1 litre of water for each pound of grain to 78 degrees Celsius.

2. Preheat mashtun with a good hot water rinse. Add enough water to cover the screen and then alternate adding water and grain, stirring gently, just enough to break up any dry clumps. Draw a litre or so from the spigot and add it back in,repeat 3 or 4 times. This will even out any hot or cold spots and get rid of small bits of husk. The temperature should now be between 65and 70 C.

3. Cover the mash tun and let rest for an hour. A plastic bucket is actually a pretty good insulator,your temperature should only drop about 1-2 degrees. The starch will convert to sugar during this rest. A longer rest will result in a more fermentable wort — ie. more alcohol, less body, A shorter,hotter (70 C) rest will result in a less fermentable wort — ie.higher terminal gravity.

4. While that is resting, fill your kettle with water and bring it to a boil. You need about 23 litres of sparge water to end up with 23 litres at the end of the boil.Transfer this water to a bucket (your primary will work nicely).

7. By the end of the starch rest, the wort should be fully converted, and quite sweet and clear. Slowly begin run off by opening the spigot. If you still see solids,re-circulate some more (step 2) Use a hose on the spigot to run off directly into kettle while kettle is on stove, but wait until you have run 3 or 4 litres of sparge water through , to dilute your first runnings before turning on the stove. Slow the run-off down to a trickle until it comes to a boil. Increase the flow just enough to control the boil. Sparging should take about an hour to two.

Maintain the water level at about the level of the grain bed, adding a litre or so at a time. The temperature of the grain bed should be maintained between 70 and 75degrees during the sparge. Since you are starting with near-boiling sparge water, which is cooling in your bucket throughout the sparge,this will pretty much take care of itself. However, if the temperature in the middle of the grain bed gets above 75 degrees,don’t panic, but add cold water along with the hot sparge water.
8. When sparging is done and kettle is boiling, add hops and boil 1 hour.

9. 20 minutes before the end of the boil, re hydrate 1 tsp Irish Moss in a few ounces of warm water. Add10 minutes before the end of the boil.
10. If you are using an immersion wort chiller, submerge it in the boiling wort for the last 15 minutes of the boil to sanitize it.

11. Finishing hops go in as per recipe. I usually give whole hops an extra couple of minutes because they tend to clump around the wort chiller at first.

12.Chill your wort as fast as you can. If you don’t have a wort chiller,use the bath tub.

13.If you are using whole hops pour the chilled wort through a strainer or colander held over your primary, this also adequately aerates thewort. If you are using pellets rack the wort to leave the hops and trub behind. You will need to aerate the wort.
16. brew as usual.