The Mash (Single Infusion) Prepare your strike water (1.25 quarts per lb of grain). You will need to heat the water to 10-18 degrees above your target temperature to account for heat loss in the transfer and the grains. Those with the ability to perform multiple steps, this kit will benefit from a protein rest at 122º F for about 15 minutes. In most cases for a well balanced conversion, Midwest recommends a mash temperature of 152º F. Adjust with ice or boiling water accordingly. Next, mix the crushed grains into the mash tun along with the strike water and mix thoroughly as you go (avoid dry pockets). Mash your grains at 152º F for 60 minutes. Check for starch conversion either through taste (it tastes sweet) or through an Iodine test (wort sample does not turn blue with a few drops of iodine).

The Sparge Prepare the sparge water at a rate of ½ gallon per pound of grain. Bring the water up to 170 degrees and try not to go much over this as it will leach tannins. Slowly start your collection; quick flow rates could collapse your grain bed. Slowly collect the wort and add back to the mash until the wort is running free of debris (vorlauf). Next, with your grain bed set you can begin the sparge. Sparge with either a sparge arm, or use a colander to gently disperse the sparge water over the grains (fly sparging). Try to keep 1-2 inches of water above the grain bed. Slowly collect the sweet wort; 30-90 minutes of sparging is ideal for an increased efficiency in collection.