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FAQ Topics

 All-Grain Glossary

The All-Grain Glossary:

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.

Vorlauf:

Recirculation procedure that establishes the mash bed filter and clarifies the wort prior to boil.

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