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    The Brewing of Beer: Mashing and Sparging
    The Brewing of Beer: Mashing and Sparging
    The Brewing of Beer: Mashing and Sparging
    Ebook56 pages1 hour

    The Brewing of Beer: Mashing and Sparging

    By Edward Ralph Moritz

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    About this ebook

    This book is thoroughly recommended for inclusion on the bookshelf of the home-brewing enthusiast. An expert on the subject writes a comprehensive guide to the mashing and sparging processes. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateJan 15, 2013
    ISBN9781447484547
    The Brewing of Beer: Mashing and Sparging

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      Book preview

      The Brewing of Beer - Edward Ralph Moritz

      MASHING AND SPARGING.

      INTRODUCTORY.

      THE first real process in the brewery is the mashing process. Preparatory to this, however, the water has to be heated to the required temperature. This is done in the liquor back, a vessel provided with suitable heating apparatus, and which preferably should be large enough to take the whole of the mashing and sparging liquor, which together may be roughly reckoned at six barrels to the quarter of malt mashed. In this vessel the water is either merely heated up to the required mashing temperature; or, when required, it is previously boiled, either with or without the addition of saline or antiseptic substances. The manner of treating the water has already been explained (Chapter I. pp. 11–26), we will therefore assume that our water stands at the required heat, and that it is contained in a vessel which commands the mash-tun.

      The mash-tun is a vessel provided with a false bottom perforated with holes and slots. The actual bottom of the vessel is fitted with several spend-pipes, either all converging into one large pipe fitted with a cock, or each fitted with its own cock. The tun should also be fitted with rake machinery; for although not always necessary, it may at any moment be wanted for special requirements.

      There are two systems used in this country for making the mash. On the one, the tun is filled with the requisite volume of water, and the grist is then run into it, the rakes being worked the while to ensure intermixture. On the other system the grist and water are mixed in a special appliance fixed outside the tun. Into this vessel the grist and water simultaneously enter, and are there mixed in their approximately correct proportions. The mash therefore falls in the tun ready mixed, and rake machinery is, under these conditions, not called into requisition. These vessels are called outside mashers or mixers. They are of two kinds, those in which the intermixture of grist and water is effected by machinery, and those in which the grist and water mix automatically. The former, though more costly, are preferable; but even the less satisfactory automatic mashers are more to be relied upon for a proper intermixture of grist and water than the method first alluded to, in which the grist is run into the water lying in the tun, and the intermixture is then effected by rake machinery.

      Most mash-tuns are fitted with an underlet, i.e., a pipe admitting water into the bottom of the tun. Hot water is frequently introduced by this pipe at some period of the mash, and the temperature thereby raised. Such an appliance is most desirable, and in the production of mild ales may be regarded as necessary. During the admission of the underlet, the rakes should be gently revolved to secure uniformity of mash-heat. This is one of the reasons why rake machinery should always be provided.

      All mash-tuns are fitted with sparging apparatus. This consists of a perforated pipe revolving horizontally just above the level of the mash, and distributing water upon the goods in a fine shower. Spargers are either automatic or driven. The former are the more common, and revolve by the impetus of the escaping water; the driven spargers, however, are perhaps preferable, since the water can be delivered in a very fine spray, without impeding the rate of revolution.

      The mash being made, it is usually allowed to stand for about two hours; at the end of this time the taps are opened and the sparge liquor showered on. Sometimes an underlet will be applied shortly after mashing; sometimes a second mash becomes desirable. A second mash is made in this way: when the first inash has stood its appointed time, the taps are opened, and a certain quantity of wort withdrawn, generally about one barrel to the quarter. The taps are then closed, and from a barrel to a barrel and a half run in by the underlet at a slightly higher heat than that of the original mash liquor; the rakes being revolved the while. The mash is then generally allowed to stand about forty to fifty minutes; the taps are then opened, and sparging liquor applied either at once or shortly

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