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Old 09-03-2010, 05:51 PM   #1
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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.


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Old 09-03-2010, 05:58 PM   #2
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Basic Answer, it's done to convert starch to fermentable sugars.


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Old 09-03-2010, 06:02 PM   #3
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But why do people rest the grains at certain temps?

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Originally Posted by IrregularPulse View Post
Basic Answer, it's done to convert starch to fermentable sugars.
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Old 09-03-2010, 06:04 PM   #4
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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.
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Old 09-03-2010, 06:04 PM   #5
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See if this makes sense to you...http://www.howtobrew.com/section3/chapter14-1.html
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Old 09-03-2010, 06:12 PM   #6
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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!
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Old 09-03-2010, 07:09 PM   #7
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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
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Old 09-03-2010, 07:15 PM   #8
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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.
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Old 09-03-2010, 08:11 PM   #9
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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


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