After mashing, the basket will be elevated so liquid can drain from the grains.The grains will mash for 60 to 90 minutes, depending on the recipe.After all of the grains are mixed with the water, temp will be checked and adjusted (unless a temp controller is being used).Once the grains have been added, the grains will be mixed with a mash paddle so there are no clumps or "dough balls".Once the strike water is at temperature, the mash bag will be added to the mash-tun and then the grains will be added to the basket.If using an electric hotplate, an electric controller will be used to easily regulate the mash temperature. The mash will be heated with either an electric hot plate or a turkey fryer with propane.☏ higher than the target mash temperature. The strike temperature is higher than the target mash temperature to compensate for the heat loss of the grains and the mash tun.Strike water temperature is usually 10 to 15 The first step in cooking a mash is to get the mash water up to strike temperature.After sanitation is complete, the entire volume of brewing water will be added to the brew kettle.FYI: Once the mash needs to be transferred to the fermentation bucket, the star-san solution will be transferred to another bucket or dumped. All of the equipment that will come in contact with the mash, including airlocks, mash paddle or spoon, scissors for opening yeast, the paint strainer bag, thermometer, and auto-siphon will then be added to the bucket. One ounce of Star-san will be added to a 6.5 gallon fermenting bucket.Using a cleaner such as PBW and a sanitizer such as star-san, this will decrease the likelihood of a contaminated batch of wash. Cleaning and sanitizing all equipment is the best defense against getting an infection that will contaminate the mash. Everything that will come in contact with the mash will be sanitized.Immersion Chiller ( used to cool the mash )īelow is the summary of the process for making all-grain whiskey mash on a commercial pilot mash system.Equipment NeededĬheckout our equipment guide for equipment recommendations After the mash is complete, the mash bag is simply lifted out of the mash tun, allowing the wort (the liquid after mashing) to drain back into the kettle.īelow is a list of all the equipment needed to make a small "BIAB" all-grain whiskey mash pilot system.
In this method, the malted and unmalted grains are added to a mash strainer bag - the mash strainer bag acts as a filter which makes it very easy to remove the grains from the wort at the end of the mash. The mash in a bag method is the easiest way to mash grains for an all grain mash.
This article will focus on the mash in a bag process as it is the easiest and requires the least amount of equipment. There are quite a few ways to mash grains including fly sparging, batch sparging, step mashing, and the mash in a bag method. Mashing is simply a process that combines crushed malts with hot water in a mash tun in order to convert complex sugars into simple sugars that are more easily fermented. There are examples of commercial beer breweries using all-grain BIAB techniques, so it's conceivable that a distillery could use this technique as well. While making a sugar wash might be easier, making an all grain mash using the mash in a bag process is not difficult, especially if a "brew in basket" (BIAB) method is used. An all-grain mash will have a better flavor and it will be a lot smoother than sugar mash recipe. The final product that comes out of a still is only going to taste as good as the ingredients that went in to begin with.
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