What does Single Turn, Double Turn and Triple Turn mean in brewing?

What is a double Decocted beer?

Double-decoction mash: The traditional double-decoction mash schedule is identical to the triple-decoction mash except that the acid rest and first decoction are skipped. The process begins with a boiling water infusion to bring the malt from its dough-in temperature directly to the protein rest (122 °F [50 °C]).

What are the steps in brewing beer?

Steps in the brewing process include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. There are three main fermentation methods, warm, cool and spontaneous.

How do you double ferment beer?

A secondary fermentation is done by moving your beer to a another fermenter towards the end of fermentation. This could be anywhere from the 3rd to 7th day. Ideally, leave your beer in secondary fermentation for at least one week, but feel free to add more time if additional ingredients are added for flavor.

What is lautering in beer production?

Lautering refers to the process of separating the wort, or mash, from the residual grain as efficiently as possible. However, to obtain the highest level of efficiency during this step, lautering is generally broken into three phases: mashout, recirculation, and sparging.

What is the difference between sparging and lautering?

What is the difference between lautering and sparging? Sparging is the rinsing portion of the process of lautering. Lautering is simply the process of using the grain bed as a filter medium to drain and rinse the sweet wort through as it moves to the next step of the brewing process, the boil.

What is the difference between mashing and lautering?

Specifically, mashing is the process of extracting soluble materials from the grains with water and enzymatically converting them into a form the yeast can use, while lautering refers to the separation of the liquid and solid portions of the finished mash.

Why do you Sparge?

Sparging is the rinsing of the mash grain bed to extract as much of the sugars from the grain as possible without extracting puckering tannins from the process. Typically, 1.5 times as much water is used for sparging as for mashing (e.g., 8 lbs. malt at 2 qt./lb.

Do you need to Sparge?

JK suggests if you’re looking to save time on the brew day you can get away with skipping the sparge step but if you’re looking to make a beer that is better than ‘passable’ then sparging is a very necessary step.

Is lautering necessary?

And while many brewers think of lautering as simply rinsing the grains, there is a bit more to it. A successful lauter is important for brewing your best all-grain homebrews, and if you take your time and do it properly, you can avoid problems like astringent flavors, and also maintain consistency from batch to batch.

Do you mash out before sparging?

A mash out, put simply is a method of raising the temperature of the mash just before the sparge is started. Usually, the temperature of the mash is raised to around 75-77°C (167-170°F) or thereabouts which does a few things.

What temperature do you Sparge at?

168–170 °F

When sparging is discussed in the homebrewing literature, the appropriate temperature of sparge water is invariably given as 168–170 °F (76–77 °C). This is also the value seen in the professional literature.

When should you stop sparging?

1.010

You can expect to spend 30-90 minutes sparging in a fly sparge setup. Using fly sparging you can approach 90% efficiency, but should be careful not to over sparge and leach tannins from your grains. You should stop sparging when your runnings reach 1.010 or have a ph of 6.0 or greater.

Can you Sparge too much?

Sparging at excessively high temperatures can also result in astringency in the finished beer. Sparging at a moderately temperature has some benefits as it improves the flow of wort through the grain bed. However sparging too hot will result in tannin extraction in the finished beer.

How do you Sparge properly?


Quote from video: So it's really important to keep an eye on flow rates. Always try to maintain that one to two inches of sparge water on top of your grain.

How long should I mash out?

Many brewers do a formal mash out (raising the mash to 170°F/77°C for 10 minutes or so), or they sparge at a higher temperature to control this process. The goal is to collect as much wort as possible, but you will also need to avoid leaching tannins from the grain husks.

What temp should I mash at?

In order to activate the enzymes that convert grain into simple sugar, the mash temperature must be between 145°F and 158°F. For most styles of beer, a mash temperature of 150-154°F is used, and will produce a wort that can be easily fermented by the yeast while retaining a medium body.

Can you mash for too long?

Mashing beer too long doesn’t usually affect the taste of the beer too much as long as the mash is removed from the wort before it begins to sour, so leaving a mash to heat overnight can be done. It’s just safer to remove the mash around 60 to 120 minutes to avoid any chance of sour mash.

What happens if mash temp is too high?

Temp Too High



If your mash is at too high of a temperature (168-170 °F), you’ll run the risk of permanently killing or stalling the conversion process.

How high can you mash?

Why your mash temp matters



First, know that the normal mashing temperature range is 145 – 158F (63 – 70C). In general, mashing at the higher end of that range produces longer sugars which are harder for the yeast to eat. More sugar will be left over after fermentation resulting in a more full-bodied beer.

What is the water to grain ratio for mash?

1.25qts/pound

Mash thickness can vary based on the recipe, the equipment and brewing methods used. The typical home brewer will be using a range of 1-1.5 quarts of water per pound of grain. Don’t stress mash thickness at this time, find a ratio that will work for your equipment. The average ratio is 1.25qts/pound.

What is batch sparging?

Batch sparging is similar to partigyle brewing. In partigyle brewing, progressively weaker worts are run off from the lauter tun and each wort is made into a different beer. With batch sparging, the runoffs (usually the first two) are combined into a single batch.

Should you stir during batch Sparge?

Batch sparging is pretty much just like fly sparging. The difference is how and when the sparging water is added back to the tun. Mixing shouldn’t be required. I batch sparge, and don’t usually stir.

How long should batch Sparge sit?

Batch Sparge: Once your mash is completed, you drain the entire wort into your boil kettle. Then you add more hot water back into the mash tun (with the grain), stir, and let it sit for around 20 minutes. Then drain it again.

What is Vorlauf in brewing?

Vorlauf is German for “recirculation.” When a mash is. transferred to a lauter tun or when the mash rest has. finished in an infusion mash tun, some particles of. grain remain in suspension under the vessel’s false. bottom.

Do you recirculate during mash?

Recirculating the mash is a simple step that can really make a big difference in the clarity and quality of your brew. Making the time or investment to perform this step correctly will help you to set up a proper filter bed in your mash, which will remove unwanted solids and proteins from your beer.

How long should I Vorlauf?

Some brewers like to run their vorlauf until the wort is crystal clear, but that’s really not necessary. You can, but really, the most important goal for this process is to clear the wort of grains. A good guideline for how long it should take is 10–20 minutes, and not much longer.