Mashing is one of the most important steps in the brewing process. It has far reaching consequences affecting the rest of the brewing steps as well as some of the most important characteristics of the final beer such as flavour and mouthfeel.
Mashing process starts by mixing malt grist with warm water. By controlling temperature and time, different enzymes are activated that break down malt starch into smaller sugars. The sugars are essential for fermentation, where yeast converts most of them into alcohol.
▬ Contents of this video ▬▬▬▬▬▬▬▬▬▬
0:00 - Intro
0:34 - Malt Starch & Sugars
1:45 - Malt Enzymes
2:02 - Alpha-Amylase
2:50 - Beta-Amylase
3:41 - Infusion Mashing
4:40 - Temperature Programmed Mashing
5:08 - Amylolytic Rests
5:35 - Proteolytic Rests
6:00 - Beta-Glucanase Rest
6:19 - Conclusion
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