mashing
Infusion mash
Reach and hold a single conversion temperature by mixing grain with water at a calculated strike temperature, without further heating.
What is actually happening
Strike water is heated above the target so that mixing it with cool grain lands the mash at the intended temperature. The vessel is insulated rather than heated, and the mash coasts for the rest of the rest.
It works because modern malt is well modified: the protein and cell-wall breakdown that lower-temperature rests used to perform has already happened in the maltings.
Typical conditions
| Temperature | 62–70°C |
|---|---|
| Scale | Used at both homebrew and commercial scale |
Ranges, not targets. These describe what is usual across the styles and breweries that use this step, and a value outside the range is a decision rather than an error.
Styles where this step is decisive
- Ordinary bitter
The everyday British cask ale: low in strength, gently bitter, and built to be drunk in pints over a whole evening.
- English pale ale
The bottled British pale ale tradition: biscuity malt, earthy and floral English hops, and a firm, dry, mineral finish.
- English porter
The original dark British beer: chocolate and light coffee over a nutty malt base, restrained rather than aggressive.
- Best bitter
A step up from ordinary bitter in strength and depth, with more malt body while staying firmly sessionable.
- Strong bitter
The strongest of the bitters, with pronounced malt richness, firm bitterness and noticeable fruit from warm fermentation.
- English brown ale
A malt-led brown ale with hazelnut and caramel character, moderate strength and a dry, clean finish.
- English IPA
The original IPA: a strong, firmly bitter English pale ale with earthy, floral hop character and a dry, mineral finish.
- Dark mild
A low-strength dark British ale, gently sweet and nutty, built for drinking in quantity after physical work.
- British golden ale
A modern British cask style: pale, crisp and citrus-hopped, developed to win drinkers back from lager.
- Oatmeal stout
A stout brewed with oats for a silky, full mouthfeel, balancing roast against smoothness rather than sweetness.
- Scottish ale
Malt-forward Scottish ales with caramel depth and very restrained hopping, traditionally graded by shilling price.
- Old ale
A matured English strong ale with dried fruit, treacle and often a trace of oxidative or wild character from age.
- English barley wine
The strongest traditional English ale: dense malt, dried fruit and marmalade, built to be kept for years.
Related steps and concepts
- Mashing — The step this is a method for.
- Step mash — The alternative with several rests.
- Modification — Why one rest is now enough.
Also at the mashing stage
Decoction mash · Kettle souring · Mash pH adjustment · Mash-out · Mashing · Sour mashing · Step mash · Turbid mashing · Water treatment
See the whole process in order on how beer is made.
Last reviewed 2026-08-16.