What is Infusion mashing When Brewing Beer in Microbrewery?



There mainly is two mashing method in normally brewing process: Infusion mashing and boiling mashing. Now, let’s have a look at infusion mashing together.
Part 1: Definition: The mash will not experience the boiling process in whole brewing, just to infuse all the necessary substance by enzyme, so, the enzyme is still alive before boiling.
Part 2: Classification.

                                                                              Fixed temp infusion mashing
                Single material infusion mashing
Mashing                                                                Step temp infusion mashing
                Double material infusion mashing
        
Part 3: Description:
1.Single material fixed temp infusion mashing
Feeding temp is around 65℃.
After 1-2h for infusing, increase the temp to lauter temp(78℃)
Lauter
No protein resolve stage, the malt whose protein could be resolved well is necessary for this method.
2.Single material step temp infusion mashing
Feeding temp is around 35~37℃，infuse the mash, then increase the mash temp to 50℃, entering into protein resolve stage. The next step is gradually increase the temp to 65℃，72℃ to conduct the staged mashing. Then increase to 78℃。
This mashing method is suitable for brewing whole malt beer and top fermenting beer. The         well soluble malt is necessary.
3.Double material infusion mashing
After mixing the converted mash and cooked mash, instead experience the boiling process, the mash will be increased temp directly in mash tun to the staged temp. This brewing method is suitable for cool ale beer and dry beer. At the same time, this brewing method could be finished within 3hours.