Title: Mash ingredients - Wikipedia
Headings: Mash ingredients
Mash ingredients
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Contents
Variables
Nitrogen content
Diastatic power
Color
Modification
Conversion
Malts
Pilsner malt
Pale malt
Mild malt
Amber malt
Stout malt
Brown malt
Chocolate malt
Black malt
Crystal malt
Distiller's malt
Peated malt
Vienna malt
Munich malt
Rauchmalz
Acid malt
Other malts
Unmalted barley
Other grains
Wheat
Wheat malt
Torrefied wheat
Raw wheat
Wheat flour
Oats
Rye
Sorghum and millet
Rice and maize
Non-cereal grains
Syrups and extracts
Regional differences
Britain
Continental Europe
United States
Belgium
See also
References
Notes
Bibliography
External links

Content: Mashing is the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water, and then letting it rest at specific temperature ranges to activate naturally occurring enzymes in the grain that convert starches to sugars. The sugars separate from the mash ingredients, and then yeast in the brewing process converts them to alcohol and other fermentation products. A typical primary mash ingredient is grain that has been malted. Modern-day malt recipes generally consist of a large percentage of a light malt and, optionally, smaller percentages of more flavorful or highly colored types of malt. The former is called "base malt"; the latter is known as "specialty malts". The grain bill of a beer or whisky may vary widely in the number and proportion of ingredients. For example, in beer-making, a simple pale ale might contain a single malted grain, while a complex porter may contain a dozen or more ingredients. In whisky production, Bourbon uses a mash made primarily from maize (often mixed with rye or wheat and a small amount of malted barley ), and single malt Scotch exclusively uses malted barley. Contents
1 Variables
1.1 Nitrogen content
1.2 Diastatic power
1.3 Color
1.4 Modification
1.5 Conversion
2 Malts
2.1 Pilsner malt
2.2 Pale malt
2.3 Mild malt
2.4 Amber malt
2.5 Stout malt
2.6 Brown malt
2.7 Chocolate malt
2.8 Black malt
2.9 Crystal malt
2.10 Distiller's malt
2.11 Peated malt
2.12 Vienna malt
2.13 Munich malt
2.14 Rauchmalz
2.15 Acid malt
2.16 Other malts
2.17 Unmalted barley
3 Other grains
3.1 Wheat
3.1.1 Wheat malt
3.1.2 Torrefied wheat
3.1.3 Raw wheat
3.1.4 Wheat flour
3.2 Oats
3.3 Rye
3.4 Sorghum and millet
3.5 Rice and maize
4 Non-cereal grains
5 Syrups and extracts
6 Regional differences
6.1 Britain
6.2 Continental Europe
6.3 United States
6.4 Belgium
7 See also
8 References
8.1 Notes
8.2 Bibliography
9 External links
Variables
Each particular ingredient has its own flavor that contributes to the final character of the beverage.