The Brewers' Handbook
Book Details
  • The Brewer's Handbook
  • The Complete Book to Brewing Beer
  • Ted Goldammer
  • Second edition, 496 pages, 49 illus.
  • Copyright 2008
  • ISBN: 978-0-9675212-3-7
  • Retail Price: $44.95
  • Your Price: $40.45 (10% Off Retail)
  • Free Shipping
Chapter 9

Mashing

Mashing Systems

Historically, mashing systems have evolved largely as a result of the advantages or for that matter the disadvantages inherent in the available brewing ingredients: water, malt, and adjuncts. Mashing systems were conveniently grouped under three methods: infusion mashing, decoction mashing, and double-infusion mashing. Infusion mashing is used by British breweries in producing ales, decoction mashing is most commonly associated in the production of lagers in Germany, and double mash-infusion mashing is a system used by large North American brewers in the production of lagers. A fourth method, temperature-programmed ("Step") mashing is now very common too.

Infusion Mashing

Temperature-Programmed ("Step") Mash

Decoction Mashing

Double-Mash Infusion System

Click on the following topics for more information on mashing.

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