The all-grain brewer has an array of of calculations to perform when planning and executing the mashing process. The Mash Tab is an excellent assistant facilitating the mathematical side of advanced brewing.
Infusion Rate
The Infusion Rate tool calculates how much water is required for a given quantity of grist. It also calculates the combined volume of the infusion water and the grist together in order to know the correct value on which to base step infusion and decoction calculations.
- Grist Mass—enter the total mass of base and specialty grains.
- Volume Ratio—the volume of water per mass of grist. (example: 1 quart per pound of grist)
- Infusion Volume—this value is directly related to the volume ratio; it is the total volume of water infused at the given infusion rate.
- Final Volume—the volume of the infusion water and the grist when combined in the mash.
Strike Temp
When grain is combined with with hot liquor, the mash reaches an equilibrium temperature dependent on the temperatures of the grain and the water. The vessel that contains the hot liquor also has an effect on the final temperature.
The Strike Temp calculator takes these factors into consideration and predicts the final temperature of the mash after dough-in. Also, it is used to calculate the temperature the hot liquor should be in order to arrive at a desired rest temperature.
- Vessel Heat Capacity—enter the heat capacity of the mash vessel.
- Grist Mass—enter the total mass of base and specialty grains.
- Liquor Volume—volume of hot water in the mash vessel before adding the grist.
- Strike Temp—temperature of the hot liquor before adding the grist.
- Final Temp—the temperature of equilibrium.
Infusion Temp
A common method of mashing is step mashing. this means that the mash is held at one or more temperatures or steps. one way to bring the mash to the next step or temperature is to add hot (usually boiling) water. the infusion temp calculator is designed to assist in determining the correct volume of water to add to achieve the target temperature for a given volume of mash.
- Vessel Heat Capacity—enter the heat capacity of the mash vessel.
- Grist Mass—enter the total mass of base and specialty grains.
- Mash Volume—the total volume of the mash, including the grist and the water after they are combined.
- Mash Temp—current temperature of the mash.
- Infusion Volume—the volume of water that is added or infused.
- Infusion Temp—the temperature of the infusion water (usually boiling).
- Final Temp—the temperature the mash equalizes at after the infusion water is added.
Decoction Temp
Another way to raise the temperature of the mash during a step mash is to remove a portion of the mash, heat it, boil it and return it to the mash. this is called decoction mashing. it can be challenging determining how much mash should be decocted in order to arrive at the next rest temperature. The decoction temp calculator helps determine this decoction volume for each step of the mash.
- Vessel Heat Capacity—enter the heat capacity of the mash vessel.
- Grist Mass—enter the total mass of base and specialty grains.
- Mash Volume—the total volume of the mash, including the grist and the water after they are combined.
- Mash Temp—current temperature of the mash.
- Decoction Volume—volume of mash removed for boiling.
- Final Temp—the temperature the mash equalizes at when the boiled portion is returned to the vessel.
Sparge & Runoff
When the mash is completed, the sweet extract is collected from the mash vessel through a process lautering. to extract the most from the mash, sparging is often done. this is the process of rinsing the grains with hot water over a period of time. the runoff is the sweet liquid or extract that is collected in the brewing kettle for boiling. the sparge & runoff calculator predicts how much runoff to expect during lautering.
- Grist Mass—enter the total mass of base and specialty grains.
- Total Volume Infused—the total volume of water used in the mashing process beginning with dough-in, and including all infusions.
- Sparge Volume—volume of water used during sparging.
- Runoff Volume—predicted volume of runoff that is available for collection in the brewing kettle.