Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Can someone explain the mashing process?

Reply
 
LinkBack Thread Tools
Old 09-03-2010, 05:51 PM   #1
BVilleggiante
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Petaluma, CA
Posts: 316
Liked 2 Times on 2 Posts
Likes Given: 8

Default Can someone explain the mashing process?

Hello,

Can someone please explain to me the different processes that occur during the mash process? Things like the point of rests and and what points in the process certain sugars are released? Just looking for an overall process description and why it's done.

__________________
BVilleggiante is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2010, 05:58 PM   #2
IrregularPulse
Hobby Collector
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IrregularPulse's Avatar
Recipes 
 
Join Date: Nov 2007
Posts: 42,239
Liked 2754 Times on 2705 Posts
Likes Given: 113

Default

Basic Answer, it's done to convert starch to fermentable sugars.

__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas. :o - marubozo
IrregularPulse is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2010, 06:02 PM   #3
BVilleggiante
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Petaluma, CA
Posts: 316
Liked 2 Times on 2 Posts
Likes Given: 8

Default

But why do people rest the grains at certain temps?

Quote:
Originally Posted by IrregularPulse View Post
Basic Answer, it's done to convert starch to fermentable sugars.
__________________
BVilleggiante is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2010, 06:04 PM   #4
cclloyd
Feedback Score: 0 reviews
 
cclloyd's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Largo, Florida
Posts: 2,967
Liked 31 Times on 29 Posts
Likes Given: 71

Default

Google it and read up - it's as simple or complex as you want it to be - I prefer the simple. Mash at 148-150 for a more fermentable / higher alcohol thinner bodied beer or mash at 156-158 for a less fermentable / lower alcohol more viscuous beer. In between those temps gets you in between on fermentables and body. If you want to know which enzymes do what specifically at various temps it's all out there to read about.

__________________
cclloyd is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2010, 06:04 PM   #5
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2711 Times on 1629 Posts
Likes Given: 3484

Default

See if this makes sense to you...http://www.howtobrew.com/section3/chapter14-1.html

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2010, 06:12 PM   #6
BVilleggiante
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Petaluma, CA
Posts: 316
Liked 2 Times on 2 Posts
Likes Given: 8

Default

Good start but I need to read up on what some of those terms mean, regarding what happens at those temps. I'm off to Google!

__________________
BVilleggiante is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2010, 07:09 PM   #7
Oldyote
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldyote's Avatar
Recipes 
 
Join Date: Feb 2010
Location: Duluth, MN
Posts: 240
Liked 5 Times on 5 Posts
Likes Given: 2

Default

Ken Schwartz has a great paper about converting all grain recipes to extract/partial mash. Its not only a great paper on "how to" but also explains a great deal about mashing and the differences in grains. This guy knows his stuff.

http://home.roadrunner.com/~brewbeer/#Articles

__________________

going 90 I ain't scary cuz I got the virgin mary assuring me that I won't go to hell

Oldyote is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2010, 07:15 PM   #8
kkocher13
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: PA
Posts: 140
Default

John Palmer's book is a great place to start. He talks about hedge clippers and chain saws, but the examples he uses really breakdown the process and make it very understandable.

__________________
kkocher13 is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2010, 08:11 PM   #9
Pivovar_Koucky
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Cincinnati, Ohio
Posts: 399
Liked 8 Times on 8 Posts
Likes Given: 8

Default

acid rest-lowers pH of mash
protein rest-breaks down proteins into simple amino acids
beta amylase rest-breaks down starches by "cutting" a single maltose unit off the end
alpha amylase rest-breaks down starches by "cutting" them at random locations on the molecule

__________________
Pivovar_Koucky is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mashing Process and Temperature jorpandolfo All Grain & Partial Mash Brewing 5 06-18-2013 06:24 PM
Explain why I can get decent efficiency with decoction mashing erock2112 All Grain & Partial Mash Brewing 3 06-25-2010 10:24 PM
explain to me: mashing temps! red96jeep All Grain & Partial Mash Brewing 9 10-13-2009 06:40 PM
Schmitz Process/ Full Decoction, Partial Mashing, and Late Extract Method BBBF All Grain & Partial Mash Brewing 1 10-05-2009 06:47 PM
Steam Mashing vs Decoction Mashing Spine All Grain & Partial Mash Brewing 3 08-28-2008 06:40 PM