Mashing usually takes 1 to 2 hours, and during this time the various temperature rests activate different enzymes depending upon the type of malt being used, its modification level, and the intention of the brewer. The activity of these enzymes convert the starches of the grains to dextrins and then to fermentable sugars such as maltose. A mash rest from activates various proteases, which break down proteins that might otherwise cause the beer to be hazy. This rest is generally used only with undermodified (i.e. undermalted) malts which are decreasingly popular in Germany and the Czech Republic, or non-malted grains such as corn and rice, which are widely used in North American beers. A mash rest at activates β-glucanase, which breaks down gummy β-glucans in the mash, making the sugars flow out more freely later in the process. In the modern mashing process, commercial fungal based β-glucanase may be added as a supplement. Finally, a mash rest temperature of is used to convert the starches in the malt to sugar, which is then usable by the yeast later in the brewing process. Doing the latter rest at the lower end of the range favours β-amylase enzymes, producing more low-order sugars like maltotriose, maltose, and glucose which are more fermentable by the yeast. This in turn creates a beer lower in body and higher in alcohol. A rest closer to the higher end of the range favours α-amylase enzymes, creating more higher-order sugars and dextrins which are less fermentable by the yeast, so a fuller-bodied beer with less alcohol is the result. Duration and pH variances also affect the sugar composition of the resulting wort.
mAShiNG uSuallY tAKes 1 to 2 Hours, And dUrinG this time tHe VariOus temperAture resTs AcTIVate diFfErenT enzYmes dePenDINg upon THE tYpe of malt beIng useD, its ModiFICation lEVEl, AnD tHE inteNtiON of tHe BreweR. the ActIvItY oF These Enzymes ConverT the sTarcHes of the grainS TO DextRins anD TheN To FErmenTaBLe sugaRS suCh aS MaLtOsE. a mash resT frOm aCtivaTeS various pRoteases, wHiCh break doWN PRoTeins thAt might othErwIsE cause the BeeR to Be hAzY. ThIs reSt iS GeneRally usEd onlY wiTh UndeRmodifIeD (i.E. uNDermaltEd) mAlTs whiCh aRE DECreAsiNgly populAr In GermaNy and tHE czeCH rEPubLiC, Or Non-MALtEd GraIns such as CorN aNd rice, wHICh are wIdeLy used In nOrtH aMeRIcan bEerS. A mAsh rest at activaTes β-glUcaNAse, whiCH bReakS dOwn gummy β-glucaNs iN the mash, makiNg The Sugars fLow Out moRe freElY latEr in the process. in tHE mOdErn mAshinG pRocEss, CoMmercial FunGal BASed β-gLuCaNASe may BE AddED as a SUpplemEnT. finallY, a mAsh rest tempeRature of iS useD to ConvErt tHe StArcheS in thE mAlt to sUgar, which Is Then UsAble By the yEaSt laTer in thE bREwing process. dOINg The lAttEr ResT at the lower EnD Of The rangE favOurs β-amYLAse enzymeS, PROducing MoRE LoW-ORdeR suGars like mALTotrIoSE, MaLtosE, and gLucOse WHich are MORe FeRMentAble BY the yEASt. this in Turn creates a BEer loweR iN Body ANd HIgher IN AlCohOl. A REsT closEr tO tHE Higher end of tHe rAngE fAvOuRs Α-AmYLaSe enzymEs, cREatiNG mOre higheR-OrDEr sUgarS and dExTriNs which aRe less ferMenTable bY The yeASt, So a FUller-boDied Beer with Less aLCOhoL is The rEsult. dUraTIoN And pH VaRiances aLsO affecT THe SUgaR comPosItion of The REsULTing WorT.