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Step 2Make the Mash
This instructables was first published in Popular Mechanics.
Making a mash is not always necessaryyou can brew a perfectly good lager or ale with prepackaged malt extract. But for this recipe, we're going all out, with an all-grain beer we extract the sugars from the grain ourselves. The recipe we're following is for a beer in the Belgian white or "wit" sytle. It's called "Wit Ginger, Not Mary Ann," and was published by the esteemed beer-brewing magazine, Zymurgy.
Ingredients:
11 pounds of grain
11 quarts of water
Our grains include 5 pounds Belgian pilsner malt, 4.5 pounds of German wheat malt, 1.0 pound of flaked oats, and 0.5 pounds of caramel pils malt.
Take the mash (all the ingredients above in a pot) and bring it up to 150 degrees F, keeping it at that exact temperature for 1 hour.
Test the mash: The point of mashing is to turn starches in the grain into sugars and extract them into a sweet liquor. After 1 hour, you want to make sure this process has taken place. Take out a spoonful of the water and grain mix and place a drop of iodine in it. The murky brown iodine will change to black in the presence of starchthis means you need to do some more mashing. If there's enough sugar, the color will remain the same.
Making a mash is not always necessaryyou can brew a perfectly good lager or ale with prepackaged malt extract. But for this recipe, we're going all out, with an all-grain beer we extract the sugars from the grain ourselves. The recipe we're following is for a beer in the Belgian white or "wit" sytle. It's called "Wit Ginger, Not Mary Ann," and was published by the esteemed beer-brewing magazine, Zymurgy.
Ingredients:
11 pounds of grain
11 quarts of water
Our grains include 5 pounds Belgian pilsner malt, 4.5 pounds of German wheat malt, 1.0 pound of flaked oats, and 0.5 pounds of caramel pils malt.
Take the mash (all the ingredients above in a pot) and bring it up to 150 degrees F, keeping it at that exact temperature for 1 hour.
Test the mash: The point of mashing is to turn starches in the grain into sugars and extract them into a sweet liquor. After 1 hour, you want to make sure this process has taken place. Take out a spoonful of the water and grain mix and place a drop of iodine in it. The murky brown iodine will change to black in the presence of starchthis means you need to do some more mashing. If there's enough sugar, the color will remain the same.
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I could probably just make one big batch until the "add hops" step.
Maybe it would be awful, maybe it would be really good. Who knows until you try!
A fermented beverage using all or mostly rice with no hops would be rice wine or Sake.
But if you're definition of beer is the Reinheitsgebot, then I suppose you're right.
Redbridge is amaranth and hops. Its gluten free because amaranth and hops don't have gluten, it's the wheat or barley that contain the gluten. I'd like to try fermenting a Sake like substance weather it's beer or not. Just because.
And, of course, wine is made with fruit.