Mashing in is the mixing of water and grain. Mixing equal volumes of water and crushed malt yields a mash thickness around 1.0 qts./lb. (2.1 L/kg), depending on how loosely the grains are settled.
This is the third installment in the All-Grain Brew Day Walkthough, which started with a post on strike water preparation.
Once the brewing liquor is heated and the grist is crushed, it’s time to mash in. Mashing in, or doughing in, is mixing the hot strike water with the crushed grains so they come to rest at the target mash temperature and thickness. Homebrewers have a few options when it comes to mashing in.
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