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In brewing and distilling, mashing is the process of combining ground grain – malted barley and sometimes supplementary grains such as corn, sorghum, rye, or wheat (known as the "grain bill") – with water and then heating the mixture. Mashing allows the enzymes in the malt (primarily, α-amylase and β-amylase) to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.[1]
The two main methods of mashing are infusion mashing, in which the grains are heated in one vessel, and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature.[2]
Mashing involves pauses at certain temperatures (notably 45–62–73 °C or 113–144–163 °F) and takes place in a "mash tun" – an insulated brewing vessel with a false bottom.[3][4][5]
- ^ Cite error: The named reference
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Rabin1998was invoked but never defined (see the help page). - ^ "Abdijbieren. Geestrijk erfgoed" by Jef Van den Steen
- ^ "Bierbereiding". 2008-04-19. Archived from the original on 2008-04-19. Retrieved 2018-11-04.
- ^ "How To Brew Your First Beer: Chapter 14 - How the Mash Makes Wort". www.realbeer.com. Retrieved 2018-11-04.