Title: Mashing - Wikipedia
Headings: Mashing
Mashing
Contents
Etymology
Infusion mashing
Decoction mashing
Mash tun
Mashing-in
Enzymatic rests
β-Glucanase rest
Protease rest
Amylase rests
Decoction "rests"
Mash-out
See also
References
External links

Content: Mashing - Wikipedia
Mashing
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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 a mix of 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. The two main methods of mashing are infusion mashing, in which the grains are heated in one vessel, and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature. 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. Contents
1 Etymology
2 Infusion mashing
3 Decoction mashing
4 Mash tun
5 Mashing-in
6 Enzymatic rests
6.1 β-Glucanase rest
6.2 Protease rest
6.3 Amylase rests
6.4 Decoction "rests"
7 Mash-out
8 See also
9 References
10 External links
Etymology
The term "mashing" probably originates from the Old English noun masc, which means "soft mixture", and the Old English verb mæscan, which means "to mix with hot water". Usage of the term to refer to "anything reduced to a soft, pulpy consistency" is recorded as early as the late 16th century. The end product is called a "mash". Infusion mashing
Most breweries use infusion mashing, in which the mash is heated directly to go from rest temperature to rest temperature. Some infusion mashes achieve temperature changes by adding hot water, and some breweries do single-step infusions, performing only one rest before lautering . Decoction mashing
Decoction mashing involves boiling a portion of the grains and then returning them to the mash, raising the temperature.