1. Bring 2.3 litres of water to strike temperature of 73 deg C. Stir the water frequently to ensure an even temperature.
2. When the water is at strike temperature turn off the heat and stir in the maize meal. The temperature should come to rest at
about
66deg Cand the mash the consistency of a thick porridge.
3. Providing the mash is below 71 deg C stir in about 60 grams of crushed malt. Cover the pot and leave for about 20 minutes,
stirring
every few minutes.
4. Turn up the heat and keep stirring whilst the mash comes to the boil. Take care that the mash does not scorch the bottom of the
pot.
5. When the mash is boiling cover the pot to the extent thjat it doesn't foam over and leave to boil for 20 to 30 minutes. Thjere
should
be no need to stir during the boil as the rolling motion of the boil should be sufficient to prevent scorching.
6. After the boil turn of the heat and allow the mash to cool to 66.5 deg C.
7. Add the cooled maize meal mash to the mash tun halfway through mashing in the crushed barley malt.
beer." - Homer Simpson