Mash efficiency refers to the extent to which you are able to pull the sugars out of the malted grain and into the water. A high percentage of sugar recovery (75-90%) is called 'high mash efficiency'. A low percentage (60-75%) is called 'low mash efficiency'. Since the amount of sugar in the water c

Brewing beer is an art unto itself. There is a lot that goes into the process, from the ingredient stage to the beer-chugging stage. Taking anywhere from about a week to several months, and maybe even years, the preparation of beer is probably a topic unto itself. One of the most important steps in