Single infusion mashing:One temperature is used to create the malt sugar. Water is heated to 12-18 degrees above the target temperature and then added while stirring to the grain and held at that temperature until starch conversion is complete.
Multi-Step Mashing:Mash method that incorporates several temperature rests through direct heat or the addition of boiling water (in a single-infusion system).
Decoction Mashing:All-grain brewing method where a portion of the grist is taken from the mash tun, boiled and then returned to the mash tun to achieve the next temperature rest.
Strike Water:The water that is pre-heated to be added to the grains.
Sparge Water:Heated rinse water that is dispersed over the grain bed once the mash is done.
Grist:Crushed malts and adjuncts that are mixed with water to form the mash.
Dough-In:The stage where the crushed malt is mixed with the water in the mash tun.
Draff:The leftover material in the mash tun after the sparge.
Mash Tun:Vessel where the grist is combned with strike water and the enzymatic reaction occurs.
Lauter Tun:Vessel where the sweet wort is separated from the grains.
Mash/Lauter Tun:A combination vessel where both the mash and the lauter take place.