Infusion Mashing

infusion mashing. (in-fyoo’-zhen mae’-shing)
One of the three mashing methods and the traditional method for top-fermenting beer. The process is carried out at a constant temperature and in a single vessel, a mash tun fitted with a perforated false bottom. The mash, which is not boiled, is sprayed with hot water to raise the mashing temperature gradually to 149-154 °F (65-68 °C) for one to two hours. After mashing is complete, the wort is drawn through the slotted base, which can be opened to filter the liquid while straining the spent grains. Syn: infusion brewing method. Sometimes referred to as single-temperature mashing. See also: decoction mashing; mashing.