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A close-up view of grains steeping in warm water during the mashing stage of brewing. 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.
In the next step, brewers use a process called mashing to extract the sugars. Brewers warm cracked malt in temperature-modulated water, activating the enzymes, [22] which cleave more of the malt's remaining starch into various sugars, the largest percentage of which is maltose. [21]
The result of the mashing process is a sugar-rich liquid or "wort", which is then strained through the bottom of the mash tun in a process known as lautering. Prior to lautering, the mash temperature may be raised to about 75–78 °C (167–172 °F) (known as a mashout) to free up more starch and reduce mash viscosity.
This procedure is followed by mashing in which the milled grain known as the "grain bill" (malted grain) is mixed with water known as "liquor" and heating the mixture. [7] This process allows the enzymes in the grain bill to decompose the starch in the grain into sugars (maltose) to form a wort. [8]
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.
Wort (/ ˈ w ɜːr t /) is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, [1] that will be fermented by the brewing yeast to produce alcohol. Wort also contains crucial amino acids to provide nitrogen to the yeast as well as more ...
Mashing is the process of mixing milled, usually malted, grain with water, and heating it with rests at certain temperatures to allow enzymes in the malt to break down the starches in the grain into sugars, especially maltose. Lautering is the separation of the extracts won during mashing from the spent grain to create wort.
Brewing proper begins with mashing, the steeping of a mash of the grist with the hot liquor in a mash tun on the 2nd floor to extract the maltose sugars and other starchy components of the grist. This produces a sweet, sticky liquid called wort. The process is begun early in the morning on a brewing day and takes a couple of hours.
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