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  • Mashing - Wikipedia
    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
  • How To Brew: The Complete Guide To Mashing - The Beer Junkies
    We have common mashing times with the above mashing temperatures listed below Mash at 148 degrees for 75 minutes for a drier beer; Mash at 152 degrees for 60 minutes for a neutral beer; Mash at 156 degrees for 40 minutes for a fuller beer; Example Mash When mashing in, you must stir the grains in as you add them to the water
  • mashing | Craft Beer Brewing
    Decoction mashing is the name given to an older temperature-programmed mashing process used by traditional continental brewers, often for lager production See decoction Decoction mashing was used before the technology for temperature-programmed infusion mashing was developed and at that time European malts were often undermodified
  • Mashing Explained for Home Brewers (Easy Read)
    Mashing is a stage in the brewing process that involves boiling water and malt to form a sugar solution called wort During mashing, crushed grains are soaked in hot water until the starch converts to sugar Techniques include infusion mashing, temperature-controlled mashing, and decoction mashing
  • Mashing - Brewing Forward
    Step mashing can produce wort with good fermentability resulting from a low temperature rest, as well as good body, foam, and efficiency from a higher rest, a combination of attributes beyond that which can be achieved by a single-infusion mash The most common mashing process in Germany is known as the Hoch-Kurz (literally "high-short")
  • Understanding Mashing in Beer Brewing – All Grain Basics
    The Purpose of Mashing Mashing is, in its most simple form, a process that breaks longer carbohydrate molecule chains into simpler sugars that can be fermented Yeast most readily consumes simple sugars like maltose and glucose, and mashing creates the simple sugars yeast needs to ferment and produce alcohol in a finished beer Malting and Mashing
  • Mashing Methods - Home Brewing
    Mashing, the original, age-old technique for converting starch to sugar, has been experimented with and refined much over the years This ancient transformation of starchy to sugar has often seemed as magical as the fermentation itself, and mashing has many intricacies which can make the task interesting at many levels, from a microbiological level to the craft brewing level





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