Mashing 101Updated a month ago

What’s Mashing?

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. This whole process usually takes 90–120 minutes.

Why Mashing?

1. Mash-In (pre-mixing malt with water):

   • Mixing malt and water thoroughly makes sure every grain is soaked with water.
     It makes sure that no clumbs of flour will remain and stimulates filtration.

   • The better filtration gives enzymes full access to starches for better sugar conversion.

2. Break down starch to smaller sugars (Mashing Phase):

   • Malt has enzymes (of which beta and alpha amylase are the most important) that cut starch into fermentable and unfermentable sugars.

   • Yeast will eat those sugars later during fermentation to make alcohol, carbondioxide and flavour compounds.

3. Flavor Control:

   • Temperature and time decide how many simple vs. complex sugars are in your wort.

   • Lower temps/longer rests → more simple sugars (drier beer).

   • Higher temps/longer rests → more complex sugars (fuller body).

Steps to Set Up Your Mash

1. Mash-In

   • What: Pour your crushed malt into the mash tun and add water.

   • Why: Ensures every grain is wet and ready for enzyme action.

2. Temperature Rest

   • What: Circulate water through the grains at your chosen rest temperature (e.g.,  143- 161°F/ 62 °C to 72 °C).

   • Why: Holds the mash at the right temperature so enzymes convert starch to soluable sugars.

3. Mash-Out

   • What: Raise the mash temperature to around 172°F/78 °C for 5–10 minutes.

   • Why: It stops enzyme activity and locks in your sugar profile so you can drain the wort without further conversion.

With these basics, you can craft the perfect wort for any beer style!