The Four Key Factors of MashingUpdated a month ago

The Four Key Factors of Mashing

1. 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.

 Base malt                       , Specialty malt                     Flaked malt        

2. Temperature

• Enzyme Activity:

  • Beta-amylase (140–149 °F / 60–65 °C): Makes simple, fermentable sugars → drier, higher‐ABV beer.

  • Alpha-amylase (155–160 °F / 68–71 °C): Makes unfermentable dextrins → fuller body, more mouthfeel.

• Common Mash Temp: Around 152 °F / 67 °C for a balanced mix of both enzymes.

Amylase enzyme activity 

3. Time

• Typical Range: 60–90 minutes.

• Shorter Mash: If your grain bill is mostly base malt (high enzyme power).

• Longer or Step Mash: If you use many specialty grains or want more precise control.

4. Acidity (pH)

• Ideal Range: pH 5.2–5.4.

• Why:

  • Beta-amylase works best at pH 5.1–5.3.

  • Alpha-amylase works best at pH 5.3–5.7.

• Tip: Adjust with food-grade acids or brewing salts if needed.