infusion vs. step mashing

Aug 28, 2004 2 Replies
H

So, I want to make the transition into All-grain brewing, but I and a bit conflicted about the whole infusion & step mash things.



I have a few questions that none of my textual references seem to answer:


  1. The step process seems like a bit of a pain and I am wondering if it really makes all the difference.


  1. Can I successfully take a "step-mashing" recipe and do an infusion? Will it change it that much?

  2. Is it worth buy grain in bulk and what is a pretty good one to have on-hand in volume? Crystal?


-- holmbrew


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K

The veterans will give you the details. But to quickly allay your fears, forget the step-mash stuff for now. A single infusion mash will introduce you to all-grain, as well as serve you well for many brewing sessions to come. I believe it is by FAR the most common mashing technique. Ken

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D

I've recently made the transition to Mash Brewing. Pretty easy if you are organised. I set up my mash and leave it to do it's thing while at church...don't laugh. When I get home it's all ready to sparge and boil etc. Try

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for a good insight on how to do it. I bought the hardcover book and have had no problems. I was all set to step mash but time constraints made me do infusion instead. As far as the difference between step and infusio recipies, it depends on what you are brewing. Some beers are very finicky about maltose and dextrins in the wort. Most Ales you'll hardly notice the difference as long as you maintain the correct temperature.

Give it a go, what have you got to lose?

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