Step Four: Get the Mash GoingLauter/Sparge/Mash out

The Mash is a period of time where the grains will rest in a solution of water and treatment chemicals for (usually) 90 minutes. Around this concept the mash tun has been designed. To begin the mash, heat water in the turkey fryer pot to around 169 F. (The optimal mash temp is around 152 F in order to properly saccharificatate (i.e. convert the starches to sugars) the grains, so heat the water to about 169, 170 F so it will end up at 152 F.) So when the water's up to temp., scoop it into the mash tun until the manifold is submersed completely, making sure the flow valve is shut outside the tun. Now that the manifold is submersed we can begin to add the grains. The goal is to make an oatmeal-like consistency bed of grains, so add a scoop of grains, a scoop of water, grains, water, and so on, until the grains are all in. If chemicals or Gypsum are to be used, add now. This process should only take a couple of minutes, and the small heat loss should result with 152 F mash! As the grains are added, stir the grains to equal consistency. Move the floating thermometer from the water to the mash tun, close the lid and let rest for 90 minutes. Most grains available to you through us are so highly modified that this process would work very well, even if a step or decoction mash are called for by the recipe designer.

1. Heat the mash water to 168-170 degrees F. Treat if necessary with gypsum, etc.

	2. If using liquid yeast, go ahead and pull it out of the fridge
	3. While this is happening, go ahead and set aside the sparging water: go ahead and use 5 gallons, to fill the lauter tun and account for any leakage or spillage, but the amount should be .5 gallons per pound of grain.
	4. Start heating the sparge water after the mash water gets going. Target temperature for the sparge water is 175 degrees F, but it doesn't need to be there for a while. It will take about 20 minutes to heat 5 gallons of water to 175 degrees at sea level.

5. Make sure the grain is well mixed together. Use pint containers or thereabouts to put the grain and mash water into the mash tun. Start with water, and alternate one container of water, one container of grain, until all the grain is used. Make sure the top is completely covered in water. (It is best to err on the wet side.)

6. Mash for 60-90 minutes, according to recipe. Stir every 20 minutes, and maintain 150 to 155 degress.