Eric Zachary

IST 626 Advanced Instructional Design

July 10, 2018
Procedural Task Analysis

Objective: Given a malt bill, Interns at XYZ Craft Brewery will use correct mashing procedures to
extract sweet wort from malted grains with a minimum of 65% efficiency.

Definition of learning: The learner will be able to perform the step-by-step process of extracting
sweet wort from malted grains.
Essential Learning:
I. Prepare to mash grains
A. Gather necessary equipment and materials
1. Eight-gallon mash tun (ensure that the lid and false bottom are included
with the mash tun, if not, pick up a lid and false bottom as well)
2. High output natural gas burner
3. 36-inch mash paddle
4. Two five-gallon food grade buckets with lids
5. One-gallon stainless steel pitcher
6. Bottle of StarSan food grade sanitizer
7. Scrub pad
8. Water filter
9. Fifteen-foot food grade water hose
10. Two hand towels
11. Food grade thermometer with twelve-inch probe
12. Three feet by 5/8-inch food grade tubing
13. Hydrometer
14. Graduated cylinder
B. Gather the following from the malt room:
1. Seven pounds of 2 row pale malt (milled)
2. One pound of 40L crystal malt (milled)
3. Twelve ounces of carapils (milled)
 C. Preparing the work area:
1. Using the attached quick release coupler, connect burner to natural gas
connection.
2. Connect food grade water hose to water supply
3. Place mash tun on burner
4. Pour all gathered grains into one of the food grade buckets
D. Sanitize equipment
1. Ensure that the false bottom has been placed in the bottom of the mash tun
2.Using the food grade hose, fill the mash tun with water until the five- gallon
marker has been reached
3. Add one ounce of StarSan food grade sanitizer to the water
4. Dip the scrub pad into the sanitized water and then scrub all interior surfaces
of the mash tun and lid as well
5. Attach food grade tubing to the ball valve at the bottom of the mash tun
6. Using ball valve transfer sanitized water to the second food grade bucket
7. Place mash paddle and tubing in bucket to sanitize and set aside
II. Mash in the grains
A. Prepare mash water
1. Attach water filter to food grade hose
2. Add eight gallons of filtered water to mash tun
3. Put lid on mash tun
4. Light the burner
5. Allow filtered water to heat to a temperature of 180 degrees, use the
thermometer to periodically check the water temperature until it reaches 180
degrees
6. Turn off burner
B. Mash in grains
1. Once mash water has reached 180 degrees Fahrenheit, pour in
approximately 1/3 of the milled grains from the bucket
2. Use the mash paddle to thoroughly stir grains ensuring no balls of grain
have formed.
3. Repeat steps one and two until all grains have been thoroughly stirred in (the
mixture of water and grains is now referred to as mash)
4. Check the temperature of the mash. Adding the cool grains should have
dropped the temperature down to between 150-152 degrees Fahrenheit
 a. If the temperature is below 150 degrees Fahrenheit, relight the
burner on low flame, continue stirring mash until desired
temperature is reached
b. If the temperature is above 152 degrees Fahrenheit, slowly add
cold filtered water while stirring mash until desired temperature is
reached
5. Place lid on mash tun
6. Let grains mash, undisturbed, for one hour
III. Mash out wort
A. Discard the sanitized water in a sink or drain
B. Set the mash
1. Using the ball valve at the base of the mash tun, fill the stainless-steel
pitcher with wort (wort is the mixture of sugar you have extracted from the
grains and water) and pour the wort back onto the mash from the top of the
mash tun
2. Repeat step one until there are no visible grain particles in the pitcher (this
ensures that the mash has been set and will serve as a filter as you transfer
the wort)
C. Transfer wort
1. Connect the food grade tubing to the ball valve on the mash tun and fill
sanitized food bucket with extracted wort
2. Fill the graduated cylinder with a sample of the wort
3. Place lid tightly on bucket
IV. Check mash efficiency
A. Let sample wort cool to 70 degrees Fahrenheit

B. Place hydrometer in the sample wort and take an original gravity reading (a hydrometer
measures the amount of dissolved sugars in water. A reading of 1.067 or above ensures
that you have met the minimum objective of 65 percent mash efficiency)