Mashing is a technique in which malted grains are soaked and amylase enzymes from the grains convert their starch to fermentable sugars. Some mashing methods combine malts that are very high in enzymes with starchy grains lacking enzymes. Other mashing methods only use malted grains.
Mashing methods using adjuncts, such as rice or corn, work because enzymes from malt are able to move freely about in the mash once the malt has been crushed and wetted. The amylase enzymes cannot differentiate starch from malt or rice, and they go about their merry way breaking down hydrolyzing starch into fermentable sugars.
Grains that are mashed include any pale malt, lightly toasted or kilned special malts such as Munich malt and raw cereal grains. Steeping, on the other hand, is a method used to extract colors and flavors from certain types of specialty grains.
Although the grains are soaked in hot water, the idea is not to have enzymes acting upon starch. Rather, steeping merely extracts compounds contained in the malt. The types of specialty malts ideal for steeping already have the starch converted to sugars during the malting process. Roasted grains and malts include chocolate and black malt, roasted wheat, roasted wheat malt, roasted rye and roasted barley. Special malts such as Munich malts, pale wheat malt, pale rye malt and flaked cereal grains like barley, oats, corn and rice are not well-suited for steeping because these ingredients all contain a lot of starch.
The key differences in the actual processes of steeping and mashing lie mainly in the thickness, temperature, duration and method used to separate the grain from the liquid. Mash thickness, or the ratio of malt to water, is important in mashing because enzymes are affected by the concentration of starch.
If the mash is too thin, the enzymes are less heat-stable and are more susceptible to denaturation enzyme destruction. The thin steep not only improves the efficiency of steeping, it is also convenient since the steep water is usually used to dissolve malt extracts after the steeped grains are removed. When it comes to mashing, the most critical variable to control is temperature.
Different enzymes have peak activities at different temperatures, and some enzymes denature at just a few degrees higher than their activity peak. Brewers have named the various mash temperature rests for enzymes or their substrates because of this critical connection. We have the acid or phosphatase rest, protein rest, beta-glucanase rest, beta-amylase or fermentability rest, the alpha-amylase or conversion rest and the mash-off step.
As it eats, it begins to produce the acids that will later form esters. Free acids are found in oak aging barrels, as well as in the various yeasts and bacteria naturally present in the wash.
But you can also add the bacteria to your wash when you pitch the yeast; try different strains for making cheese and yogurt. Or, try adding bacteria several hours before adding the yeast.
They will produce different acids, and therefore different esters, depending on the phase of fermentation. As you can see, grain fermentation is fairly involved at the microscopic level, and yet relatively simple to achieve, once you understand the basic concepts.
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The proteins must be broken down to form amino acids; these are valuable yeast nutrients during fermentation. Higher weight protein materials are also broken down, lest they later contribute to unwanted haze in the finished beer. The enzymes called amylases that break down starch and bigger sugar molecules into fermentable sugars work best at this these temperatures. The amount of sugar produced in the mash is largely a function of the amount of grist used. However, different saccharification temperatures will produce different sugars in the wort and therefore different beers.
Mashes performed with low saccharification temperatures produce a greater proportion of fermentable sugars in the resulting wort and will produce a drier beer with higher alcohol content. Conversely, saccharification temperatures toward the top of the range will result in less fermentable worts and sweeter, more full-bodied beers, and these will have a lower alcohol content produced from the same amount of grist.
See lauter tun. This final heat rise deactivates the enzymes and reduces the viscosity of the wort, thus giving a faster runoff. For example, many wheat-based beers are mashed with longer protein rests wheat having more protein than malting barley or other rests designed to favor the production of certain flavors in the finished beer.
The brewer can therefore fine-tune the wort to create exactly the flavor and aroma desired. Decoction mashing is the name given to an older temperature-programmed mashing process used by traditional continental brewers, often for lager production.
See decoction. Decoction mashing was used before the technology for temperature-programmed infusion mashing was developed and at that time European malts were often undermodified.
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