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• Brewing additives
  ...n||Enhances fermentation and lowers final gravity by breaking down complex starches. Produces light bodied, high alcohol beers. Add when pitching yeast.
  3 KB (383 words) - 16:10, 10 August 2011
• Efficiency
  some of the starches will not be converted to sugars, reducing your extraction efficiency. enzymes that convert starches to sugars. But unless your tap water is very alkaline or very acidic, you
  9 KB (1,435 words) - 16:20, 31 October 2010
• Pale Lager
  ...body, color, or flavor. Because the rice or corn cannot convert their own starches to sugars, high-enzyme [[6-row barley]] is usually used. To save space, so
  16 KB (2,519 words) - 15:16, 3 September 2009
• Milling
  ...nel between two objects to expose the starches inside of the grain. These starches are converted into sugar by the process of [[mashing]]. When used with [[:
  968 bytes (153 words) - 19:21, 27 October 2010
• The Theory of Mashing
  ...r starch found in barley and malt this happens above 140ºF (60ºC). Other starches (rice for example) gelatinizes only above 194ºF (90ºC) and requires boili * crush - a finer crush makes the starches accessible more quickly thus giving the beta amylase more time to work on t
  14 KB (2,124 words) - 21:49, 23 December 2013
• Mash temperatures
  ...a-amylase, and limit-dextrinase, among other enzymes, break down the large starches into sugars, including fermentable sugars. The specific temperatures at wh |Degrades large starches into smaller starches accessible to alpha-amylase
  3 KB (400 words) - 13:23, 16 December 2007
• Mash-out
  ...oal being to halt any enzymatic activity and prevent further conversion of starches to sugars.
  396 bytes (61 words) - 15:18, 10 December 2007
• Modification
  ...ation|fermented]] is stored in the grain's '''endosperm''', a mixture of [[starches]] and complex [[proteins]]. Modification breaks the proteins in the endosp
  2 KB (321 words) - 17:09, 30 August 2007
• Starch
  '''Starches''' are complex carbohydrates used by many plants, including [[grains]], to
  554 bytes (83 words) - 17:08, 30 August 2007
• Malting
  ...alting grains develops the enzymes that are required to modify the grain's starches into sugars, principally maltose. Barley is the most common malt because of
  1 KB (195 words) - 12:32, 15 September 2007
• Mashing procedures
  ...at which the beta and alpha amylase enzymes are active to convert the malt starches into wort sugars. The higher the mash temperature is, the higher the fermen ...they are not broken up during dough-in, they can later release unconverted starches into the mash.
  12 KB (2,114 words) - 18:26, 5 December 2007
• All-grain brewing
  ...e mashed, the malted grains and adjuncts needs to be crushed to expose the starches to the mashing process. [[Milling]] ensures the kernel is broken up but le ...oler temperatures (around 61-64°C) activates the enzymes that convert the starches into simpler sugars. This will ensure a more dry beer. Mashing at 65-69°C
  12 KB (2,109 words) - 12:55, 1 November 2012
• Evaluating the Crush
  ...not or only slightly been crushed, the mash may not be able to convert the starches and/or extract the sugars. This will lead to a lowered brewhouse efficiency
  7 KB (1,255 words) - 02:25, 29 June 2014
• Preparing the Ingredients
  In order to make the starches, which are contained in the grains, accessible for conversion and extractio
  7 KB (1,223 words) - 05:19, 12 June 2010
• Decoction mash
  0 bytes (0 words) - 01:27, 18 August 2014
• Infusion mashing
  ...at which the beta and alpha amylase enzymes are active to convert the malt starches into wort sugars. The higher the mash temperature is, the lower the limit o ...they are not broken up during dough in, they can later release unconverted starches into the mash.
  11 KB (1,921 words) - 21:31, 15 November 2011
• Adambier
  ...ell-modified malts, it is largely considered unnecessary for conversion of starches, and indeed many modern commercial German breweries are switching to single
  8 KB (1,230 words) - 14:47, 19 March 2016
• Mash Time Dependency of Wort Fermentability
  ...w is was it beta or alpha amylase that caused the further reduction of the starches. According to the literature, beta amylase should have been deactivated aft
  5 KB (807 words) - 01:38, 4 December 2007
• Mash-lauter tun
  ...grains and water in the process of [[The Theory of Mashing|converting the starches]] in the grain into sugar ([[mashing]]) and separating the wort from the gr
  608 bytes (96 words) - 15:51, 2 January 2008
• Diastatic power
  ...starch into sugar; thereby, sugars can be extracted from the barley's own starches simply by soaking the grain in water at a controlled temperature: this is m
  1 KB (215 words) - 03:05, 15 December 2008