Mashing: Difference between revisions
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The process of mixing ground malt and cooked adjuncts (if used) with water in the mash tun to degrade haze-forming proteins and to further convert grain starches to fermentable sugars and non-fermentable carbohydrates (dextrins). The two main methods of mashing are infusion and decoction. | The process of mixing ground malt and cooked adjuncts (if used) with water in the mash tun to degrade haze-forming proteins and to further convert grain starches to fermentable sugars and non-fermentable carbohydrates (dextrins). The two main methods of mashing are infusion and decoction. | ||
[[Category:Glossary]] | |||
Latest revision as of 18:19, 20 January 2007
The process of mixing ground malt and cooked adjuncts (if used) with water in the mash tun to degrade haze-forming proteins and to further convert grain starches to fermentable sugars and non-fermentable carbohydrates (dextrins). The two main methods of mashing are infusion and decoction.