Lazy Mashing

[Djehuty]

As I consider how best to begin all-grain brewing, I have before me my copy of Radical Brewing by Randy Mosher. In it, he briefly details an alternate method of mashing. He says that the usual method of mashing, sparging, and then boiling down to the desired quantity of wort is "the most efficient, but not necessarily the laziest, way to do it." The laziest way would be to waste some malt and hops (1.4 and 1.1 times as much as usual, respectively) by boiling a concentrated, three-gallon batch of wort, then diluting with cold water to make the usual five-gallon batch at the end.

This is attractive to me for several reasons. First, while I don't generally pursue a "lazier is better" philosophy, it isn't always a bad idea to simplify. Second, it means less specialized equipment cluttering up limited storage space. Third -- and now I'm getting to the important stuff -- proponents claim (according to Mosher) that it leaves out some of the unpleasant tannic flavors which can creep into a beer with sparging. And finally, and of most interest to me, it seems like the most antiquated method, rather than the newest.

I'm an Egyptologist in training, and have the expected fascination with all things ancient. The latest reconstructions of the Egyptian brewing process indicate a two-part method with some similarities to this "lazy way." Malted barley or wheat was ground and boiled; meanwhile another portion of malted wheat was mixed with cool water and left to sit while the wort boiled. Then both were mixed together, sieved, and the result allowed to ferment. Obviously the "lazy method" isn't exactly the same -- and I dare say modern beers are much improved over the rather soupy mess the ancients drank -- but the similarity is enough to make me smile. A happy brewer makes better beer, right?

So, has anyone here tried this method of mashing? Is it a workable idea? Or are there reasons to shun it? That's what I'm most concerned about. If it turns out there is a fatal flaw with this method, one which my inexperienced eye cannot spot, I'd much rather learn about it before I ruin some beer.

[Parva]

You obviously have a penchant for following "Radical Brewing" which sounds very interesting. I'm sure that if you've browsed these forums you'll probably have noted a common theme with mashing and sparging and things and I dare say there's good reason why people don't do what you (or Randy Mosher) propose. I did try to read the whole of your post several times but sleep kept getting the better of me. Why not try it and report back?

[befuggled]

As far as I am aware, the Egyptians do not brew anything that I would want to drink now, let alone the revolting sounding muck you describe!

So it seems they have not learnt from earlier techniques.....

However, I do sympathise with being stuck with smaller vessels and still wanting 23 litres or so.
If I were in that position, I would try it, but I would be far more tempted to drink the un-watered down version!

[Djehuty]

Heh, well, it isn't so much that I'm a radical as that I've only got two books on the subject so far.

I did notice that no one here (or anywhere) seems to be using this technique. Also that it gets half a page of coverage in a 324-page book. These may be significant clues to the careful observer.

[kay-jay]

I did notice that no one here (or anywhere) seems to be using this technique. Also that it gets half a page of coverage in a 324-page book. These may be significant clues to the careful observer.

seems like you've just answered your own question!

KJ

[clogwog]

Better get yourself a job with one of the mega-brewers.
You have just hit on a technique to save them lots of pounds or euros or dollars.

I really do wonder why they have never worked it out for themselves so far.............

[Aleman]

. . . . In fact a lot of the megabreweries actually do do this . . . . although they actually sparge/centrifuge the mash as well for maximum efficiency . . . . and then let down the beer to the desired gravity either post boil or post ferment. . . . it reduces the need for expensive very large brewing vessels and means they can make more beer on restricted capacity plant. . . . Not necessarily better beer . . . just more of it

[Djehuty]

Interesting... at least that clears up the question of whether it's not in widespread use because it risks making ghastly beer. Thanks!