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.
Mash method that incorporates several temperature rests through direct heat or the addition of boiling water (in a single-infusion system).
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.
The water that is pre-heated to be added to the grains. No need to worry about the high temperature of the strike water stopping the enzymes from doing their job of converting the starches into sugars. The room temp of the added grains will cool down the water enough.
Heated rinse water that is dispersed over the grain bed once the mash is done.
Crushed malts and adjuncts that are mixed with water to form the mash.
The stage where the crushed malt is mixed with the water in the mash tun.
The leftover material in the mash tun after the sparge.
Vessel where the grist is combned with strike water and the enzymatic reaction occurs.
Vessel where the sweet wort is separated from the grains.
A combination vessel where both the mash and the lauter take place.
Recirculation procedure that establishes the mash bed filter and clarifies the wort prior to boil.