Chapter 9


(book excerpts)

Mashing involves mixing milled malt and solid adjuncts (if used) with water at a set temperature and volume to continue the biochemical changes initiated during the malting process. The malt and adjunct particles swell, starches gelatinize, soluble materials dissolve, and enzymes actively convert the starches to fermentable sugars. The end result is wort with a fixed gravity (OG), a set ratio of fermentable and non-fermentable sugars, and proteins (soluble and non soluble) that affect physical and biochemical changes during fermentation. The composition of the wort will vary according to the style of beer.

Click on the following topics for more information on mashing.

Topics Within This Chapter:

  • Chemical Changes at Mashing
  • Acidification
  • Protein Degradation
  • Proteinase
  • Peptidase
  • Starch Degradation
  • Alpha-amylase
  • Beta-amylase
  • Stages of Starch Breakdown
  • Beta-glucans
  • Factors Affecting Mashing Conditions
  • Temperature
  • Time
  • Mash pH
  • Acidification of Mash
  • Malt Modification
  • Mash Water
  • Mash Thickness
  • Mashing Systems Used in Beer Brewing
  • Infusion Mashing
  • Mash-In
  • Stand Time
  • Mash-Off
  • 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
  • Adjunct Cooker
  • Mash Tun
  • Mashing Equipment Used in Beer Brewing
  • Holding Hopper
  • Premasher
  • Mash Mixer
  • Mash Kettle
  • Adjunct Cooker
  • Mash Tun
  • Underback
  • Brewhouse Systems Used by Craft Brewers
  • Combination Mash/Lauter Vessel and Kettle
  • Combination Mash/Kettle, Lauter Tun, and Whirlpool
  • Calculations
  • References