What is an Infusion mash

What is an Infusion mash?

There are infusion mashing and decoction mashing on brewing process. And different mashing method, we can brew different type beers. More European brewers prefer to decoction mashing, while more US/Canada brewers prefer to infusion mashing.

Let’s read more about infusion mashing from USA people as below:
Essentially,an infusion mash is carried out at a single chosen temperature for a prescribed time, rather than at a series of different temperatures and rests. This temperature represents a compromise between the optimal operating temperatures of the two main starch-degrading enzymes. The exact temperature chosen within that range can directly affect wort properties, especially fermentability. Another point of differentiation between infusion mashing and other methods is the fact that conversion of the starch,solubilization of the extract, and separation of the extract from the spent grain occurs in the same vessel rather than in separate mash and lautering vessels. Obviously, operating such a system requires a different set of skills, and there is little margin for error and few opportunities for recovery should something go wrong.

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