Everything about mashing with Exobrew
Mashing is how we turn crushed malt into a sweet liquid called wort. First, we mix the malt (mash-in) with warm water to soak it evenly. Then, we hold the mixture at specific temperatures so natural enzymes break starch down into soluable sugars. Thi
Default Mashing Scheme. Use this simple mash profile when you’re not sure what to pick—it works for most beers. Check out our detailed enzyme guide here if you want to learn more about how alpha and beta enzymes work. Beta-Amylase Rest (62 °C for 30
Grain Type. Base Malts: Make up most of the grist; full of enzymes and give high sugar yield. Specialty Malts: Add color and flavor; darker malts have fewer enzymes. Flaked Grains: Boost body and head retention but need base malt to convert starch. B
For more control over enzyme activity and beer character, break your mash into stages:. Beta-Amylase Rest. 144 °F (62 °C) for 30 min. Maximizes beta-amylase → lots of simple sugars → drier, higher-ABV beer. Saccharification Rest. 155 °F (68 °C) for 1
The mashing process has a huge impact on the beer's outcome. Depending on the temperature and duration of each mashing step, it could become a heavy or light beer. To understand the exact effect of every temperature and duration of a step you can che