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In step infusion and decoction mashing, the mash is heated to different temperatures to allow specific enzymes to work optimally. The table at right shows the optimal temperature ranges for key enzymes and what materials those enzymes break down.
Traditional floor malting at Highland Park Distillery in Scotland. Malting is the process of steeping, germinating and drying grain to convert it into malt.Germination and sprouting involve a number of enzymes to produce the changes from seed to seedling and the malt producer stops this stage of the process when the required enzymes are optimal.
The drying step stops the sprouting, but the enzymes remain active due to the low temperatures used in base malt production. [20] In one before-and-after comparison, malting decreased barley's extractable starch content by about 7% on a dry matter basis and turned that portion into various other carbohydrates.
Sparging is trickling water through the grain to extract sugars. This is a delicate step, as the wrong temperature or pH will extract tannins from the chaff (grain husks) as well, resulting in a bitter brew. Typically, 1.5 times more water is used for sparging than was for mashing. [2] Sparging is typically conducted in a lauter tun. [2]
In brewing, decoction mashing is the traditional method where a portion of the mash is removed to a separate vessel, boiled for a time and then returned to the main mash, raising the mash to the next temperature step. [citation needed] In herbalism, decoctions are usually made to extract fluids from hard plant materials such as roots and bark. [2]
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The second step involves the NADPH +-dependent reduction of α-acetolactate and migration of methyl groups to produce α, β-dihydroxyisovalerate. This is catalyzed by acetohydroxy isomeroreductase. The third step is the dehydration of α, β-dihydroxyisovalerate catalyzed by dihydroxy acid dehydrase.