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Comment RSSMashing Process in Brewing
September 28, 2011 # 4:47 AM # Wort Production # One CommentMashing is the process of breaking down starch into fermentable and non-fermentable sugars through temperature controlled steeping in water. It is the most important process in wort
production. The mashing process refers to the conversion of brewing materials in the presence of enzymes, into a fermentable extract suitable for yeast growth and beer production.
The Aim of Mashing
The aim of mashing is to form an extract with a desired profile of sugars and a desired level of proteins and other minor chemical constituents Most of the extract is produced during mashing by the action of enzymes,
which are allowed to act at their optimum temperatures.
Basic Principles of Mashing Process
1. Use about 1 quart of water per pound of grain that you intend to mash.
2. Remember that temperature is critical, so you must use a thermometer.
3. These guidelines are for the single temperature infusion method so you will not have to raise temp during the mashing process. You will only heat the water to one level and add grain, and hold it there for one hour.
4. Use about 1/2 gallon of water at 170 degrees to sparge each pound of grain.
5. Follow this method for any grain with a starchy white center and for all recipes requiring the use of flaked barley, oats, or wheat etc.
6. With any grain combination it is a good idea to use at least 50% 2-row pale malt to ensure enzyme activity and proper conversion during mash.
The influence of Mashing on the beer production
1) Alcohol level – this is important for economic and tax reasons
2) Yeast nutrition – yeast requires sugars, amino acids, vitamins, and minerals to be dissolved in the wort from the malt. (Dissolved oxygen must also be added during wort cooling). Poor yeast health correlates to poor beer flavour.
3) Peptide content -which influences haze, mouth-feel, foam and flavour stability.
4) ß-Glucan content – filterability and haze is greatly affected by high levels of ß -glucans
5) pH & buffering – related to amino acid levels which can influence flavour stability.
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for example of decoction mashing profile…
- mashing in at 45 oC & rest for 10 min. as protein break down
- raise temp up to 64oC by top up with adjunct mash & rest for 50-60 min. as saccharification by beta-glucanase enzyme.
- then raise temp up to 72oC for 15-20 min. to allow alpha-amylase enzyme activity.
- Do iodine test
- final raise temp to 78oC to denature enz. actibity before transfer to lautering machine.