Can someone explain the mashing process? - Home Brew Forums
Register Now For Free!

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

Reply
 
Thread Tools
Old 09-03-2010, 05:51 PM   #1
BVilleggiante
Recipes 
 
Aug 2010
Petaluma, CA
Posts: 328
Liked 2 Times on 2 Posts



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.

 
Reply With Quote
Old 09-03-2010, 05:58 PM   #2
IrregularPulse
Hobby Collector
HBT_LIFETIMESUPPORTER.png
 
IrregularPulse's Avatar
Recipes 
 
Nov 2007
Posts: 51,466
Liked 3511 Times on 3325 Posts


Basic Answer, it's done to convert starch to fermentable sugars.
__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas.

 
Reply With Quote
Old 09-03-2010, 06:02 PM   #3
BVilleggiante
Recipes 
 
Aug 2010
Petaluma, CA
Posts: 328
Liked 2 Times on 2 Posts


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.

 
Reply With Quote
Old 09-03-2010, 06:04 PM   #4
cclloyd
 
cclloyd's Avatar
Recipes 
 
Jan 2007
Largo, Florida
Posts: 2,965
Liked 33 Times on 30 Posts


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.

 
Reply With Quote
Old 09-03-2010, 06:04 PM   #5
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
 
Revvy's Avatar
Recipes 
 
Dec 2007
"Detroitish" Michigan
Posts: 40,922
Liked 3198 Times on 1886 Posts


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

 
Reply With Quote
Old 09-03-2010, 06:12 PM   #6
BVilleggiante
Recipes 
 
Aug 2010
Petaluma, CA
Posts: 328
Liked 2 Times on 2 Posts


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!

 
Reply With Quote
Old 09-03-2010, 07:09 PM   #7
Oldyote
 
Oldyote's Avatar
Recipes 
 
Feb 2010
Duluth, MN
Posts: 221
Liked 5 Times on 5 Posts


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

 
Reply With Quote
Old 09-03-2010, 07:15 PM   #8
kkocher13
Recipes 
 
Jun 2009
PA
Posts: 142
Liked 1 Times on 1 Posts


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.

 
Reply With Quote
Old 09-03-2010, 08:11 PM   #9
Pivovar_Koucky
Recipes 
 
Feb 2010
Cincinnati, Ohio
Posts: 404
Liked 10 Times on 10 Posts


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

 
Reply With Quote
Reply
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


Forum Jump