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About: Mashing     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : dbo:Election, within Data Space : dbpedia.org associated with source document(s)

Type: Thingyago:WikicatChemicalReactionsyago:ChemicalProcess113446390yago:ChemicalReaction113447361yago:NaturalProcess113518963yago:PhysicalEntity100001930yago:Process100029677Election New Facet based on Instances of this Class

In brewing and distilling, mashing is the process of combining a mix of ground grains – typically malted barley with 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. Mashing involves pauses at certain temperatures (notably 45–62–73 °C or 113–144–163 °F) and takes place in a "mash tun" – an insulated brewing vessel with a false bottom.