Mashing

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.

Usage of the term to refer to "anything reduced to a soft, pulpy consistency" is recorded as early as the late 16th century.

It can be classified into one-, two-, and three-step decoctions, depending on how many times part of the mash is drawn off to be boiled.

[8][9] It was used out of necessity before the invention of thermometers allowed for simpler step mashing, but the practice is still in use for many traditional beers because of the unique malty flavor it lends to the end product.

This heating method is combined with proper insulation enabling mash to maintain rest temperatures for up to one hour inside the vessels.

Mixing of the strike water used for mashing in and milled grist must be done in a way that minimizes clumping and oxygen uptake.

A premasher, which mixes the grist with mash-in temperature water while it's still in the delivery tube, reduces oxygen uptake and prevents dust from being lost.

They are a major constituent of the cell walls of plants and make up a large part of the bran in grains.

A β-glucanase rest done at 40 °C (104 °F) is practiced in order to break down cell walls and make starches more available, thus raising the extraction efficiency.

In all-malt beers, the malt already provides enough protein for good head retention, and the brewer needs to ensure the amount of FAN produced can be metabolized by the yeast to avoid off flavors.

β-amylase cannot break down the branch points, although some help is found here through low α-amylase activity and enzymes such as limit dextrinase.

To prevent a scorching of the grains, the brewer must continuously stir the decoction and apply slow heating.

A decoction mash brings out a higher malt profile from the grains and is typically used in Bock or Doppelbock beers.

Although mash temperature and viscosity are roughly inversely proportional, the ability of brewers and distillers to use this relationship is constrained by the fact that α-Amylase quickly denatures above 78 °C (172.4 °F).