mashing
Sign in to savethumb|upright=1.3|A close-up view of grains steeping in warm water during the mashing stage of brewing
Wikidata facts
- Subclass of
- fermented food
- Part of
- brewing
- Image
- 2008-09-20 Wort first run-off 2.jpg
Show 3 more facts
- Commons category
- Mash
- different from
- saccharification
- product or material produced
- mash
via Wikidata · CC0
~11 min read
Encyclopedic overview
14 sectionsContents
- Etymology
- Infusion mashing
- Decoction mashing
- Mash tun
- Mashing-in
- Enzymatic rests
- β-Glucanase rest
- Protease rest
- Amylase rests
- Decoction "rests"
- Mash-out
- See also
- References
- External links
thumb|upright=1.3|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. 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.
Excerpted from Wikipedia’s “mashing” article, available under the CC BY-SA 4.0 licence.