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.

Apr 28, 2023 · To understand mashing, we need to take a step back and briefly explain the malting process. Raw barley is simply barley seeds, but brewers rarely work with raw barley. Instead they use malted barley which goes through a process where the seeds are immersed in water, germinate and begin to grow.

Mar 27, 2020 · You start the brewing process by mixing the grist (crushed malt) with carefully controlled amounts and temperatures of hot water to form a porridge-like mixture. That is the mash. In the mash, barley malt – and possibly other cereal starches – are transformed into fermentable sugars and proteins.

Making malted barley mash is a simple but important step in brewing beer and creating other malt beverages. The purpose of the malting process is to convert the starches in the grain into sugars, which will be used by the yeast later in the brewing process as a food source to produce alcohol.

Barley must be put through the malting and mashing processes before using it to brew beer. Learn about these important steps in homebrewing.

Aug 13, 2023 · It is the fundamental process that makes beer possible, the method by which brewers use naturally occurring enzymes in malted barley to convert starches into fermentable sugars. In this chapter, we cover the basics of mashing your own grain.

Traditional open topped rake-and-plough cast iron mash tuns resemble a huge pan of porridge being mixed by giant rack-and-pinion driven rotating rakes. Three of these Victorian mash tuns are still operational in Scotland but most distilleries now use modern Lauter Tuns.

May 13, 2019 · Malted grains (usually barley) supply the enzymes needed for starch conversion. Mash temperatures must be maintained precisely in order to get the maximum levels of fermentable sugars out of the grain without damaging the critical enzymes.

There are three basic types of mashing process: infusion mashing, decoction mashing, and temperature-controlled infusion mashing. Different mashing processes are used in different parts of the world depending on local tradition, the quality of malt available, the equipment used, and the beer styles brewed.

From decoction, and temperature programmed to single infusion, here we discuss the purpose of mashing in the brewhouse and brew styles which fit the different methods.