Chapter 9

Mashing

(selected excerpts)

Mashing is the process of converting starch from the milled malt and solid adjuncts into fermentable and unfermentable sugars to produce wort of the desired composition. The composition of the wort will vary according to the style of beer. Mashing involves mixing milled malt and solid adjuncts with water at a set temperature and volume to continue the biochemical changes initiated during the malting process.

Click on the following topics for more information on mashing.

Related Topics on Mashing

• Introduction to Mashing
• Chemical Changes at Mashing
• Acidification
• Protein Degradation
• Starch Degradation
• Factors Affecting Mashing Conditions
• Temperature
• Time
• Mash pH
• Malt Modification
• Ions
• Quantity of Water
• Mash Thickness
• Mashing Systems Used in Beer Brewing
• Infusion Mashing
• Temperature-Controlled ("Step") Mash
• Decoction Mashing
• Three-Step Mash Decoction System
• Two-Step Mash Decoction System
• Single-Step Mash Decoction System
• Double-Mash Infusion System
• Mashing Equipment Used in Beer Brewing
• Holding Hopper
• Cereal Cooker
• Mash Tun
• Brewhouse Systems Used by Craft Brewers
• References