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Tag: step infusion

Step Infusuion

Step infusion is a beer mashing method where differing temperatures and quantities of water are infused in the mash tun from the hot liquor tank at specific intervals or steps in the mash process to control sugar conversion and extraction.

 

Infusion Mashing

Infusion mashing is the process of regulating mash temperature by injecting heated water from the hot liquor tank into the mash tun at specific times.

 

When conducting a step infusion mash, differing temperatures and quantities of water are infused in the mash tun from the hot liquor tank at specific intervals or steps in the mash process to control sugar conversion and extraction.

 

When conducting a single infusion mash, the room temperature of the grains is compared with the desired mashing temperature and mash water volume. The hot liquor tank is then preheated to the appropriate temperature and the mash water is infused with the grains all at one time. The mash is maintained at a constant temperature until the mash out or sparging sequence begins.

 

RIMS or the recirculating infusion mash system is a mash infusion system that either utilizes a pump to recirculate the fluid in the mash over a secondary heat source (outside of the mash tun) to maintain the mash temperature, or constantly recirculates the mash onto itself while direct heat is applied to the mash tun to regulate temperature. The fluid is pumped at a rapid enough pace to keep the temperature of the mash at an equilibrium and prevents the wort from being scorched or overheated.

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