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grains. The portion drawn off for decoction is calculated so the next rest temperature is reached by simply putting the boiled portion back into the mash tun. Before drawing off for decoction, the mash is allowed to settle a bit, and the thicker part is typically taken out for decoction, as the enzymes have dissolved in the liquid, and the starches to be freed are in the grains, not the liquid. This thick mash is then boiled for around 15 minutes and returned to the mash tun.
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provides enough protein for good head retention, and the brewer needs to ensure the amount of FAN produced can be metabolized by the yeast to avoid off flavors. The haze causing proteins are also more prevalent in all-malt beers, and the brewer must strike a balance between breaking down these proteins and limiting FAN production.
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Because of the closeness in temperatures of peak activity of an α-amylase (63-70 °C) and β-amylase (55-65 °C), the two rests are often performed at once with the time and temperature of the rest determining the ratio of fermentable to non-fermentable sugars in the wort and, hence, the final
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In step infusion and decoction mashing, the mash is heated to different temperatures to allow specific enzymes to work optimally. The table at right shows the optimal temperature ranges for key enzymes and what materials those enzymes break down. There is some contention in the brewing industry as to
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In decoction mashing, part of the mash is taken out of the mash tun and placed in a cooker, where it is boiled for a period of time. This caramelizes some of the sugars, giving the beer a deeper flavor and color, and frees more starches from the grain, making for a more efficient extraction from the
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Mashing in – sometimes called "doughing-in" – is typically done between 35–45 °C (95–113 °F), but for single-step infusion mashes, mashing in must be done between 62–67 °C (144–153 °F) for amylases to break down the grain's starch into sugars. The weight-to-weight ratio of strike
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to process faster. Although mash temperature and viscosity are roughly inversely proportional, the ability of brewers and distillers to use this relationship is constrained by the fact that α-Amylase quickly denatures above 78 °C (172.4 °F). Any starches extracted once the mash is brought
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The mash cooker used in decoction should not scorch the mash, but maintaining a uniform temperature in the mash is not a priority. To prevent a scorching of the grains, the brewer must continuously stir the decoction and apply slow heating. A decoction mash brings out a higher malt profile from the
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done at 40 °C (104 °F) is practiced in order to break down cell walls and make starches more available, thus raising the extraction efficiency. Should the brewer let this rest go on too long, it's possible that a large amount of β-glucan will dissolve into the mash, which could lead to a
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Mixing of the strike water used for mashing in and milled grist must be done in a way that minimizes clumping and oxygen uptake. This was traditionally done by first adding water to the mash vessel and then introducing the grist from the top of the vessel in a thin stream, but this led to a lot of
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Decoction mashing involves boiling a portion of the grains and then returning them to the mash, raising the temperature. The boiling extracts more starches from the grains by breaking down the cell walls. It can be classified into one-, two-, and three-step decoctions, depending on how many times
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plays many roles: production of free-amino nitrogen (FAN) for yeast nutrition, freeing of small proteins from larger proteins for foam stability in the finished product, and reduction of haze-causing proteins for easier filtration and increased beer clarity. In all-malt beers, the malt already
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by the increasing heat and become permanently inactive. The time spent transitioning between rests is preferably as short as possible; however, if the temperature is raised more than 1 °C per minute, enzymes may be prematurely denatured in the transition layer near the heating elements.
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activity and enzymes such as limit dextrinase. The maltose will be the yeast's main food source during fermentation. During this rest, starches also cluster together forming visible bodies in the mash. This clustering eases the lautering process.
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above this temperature cannot be broken down and will cause a starch haze in the finished product. In larger quantities, an unpleasantly harsh flavor can develop. Therefore, the mash-out temperature rarely exceeds 78 °C (172.4 °F).
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mashing, in which the mash is heated directly to go from rest temperature to rest temperature. Some infusion mashes achieve temperature changes by adding hot water, and some breweries do single-step infusions, performing only one rest before
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water and grain varies from one-half for dark beers in single-step infusions to one-quarter or even one-fifth ratios that are more suitable for light-colored beers and decoction mashing, where much of the mash water is boiled off.
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oxygen absorption and loss of flour dust to the surrounding air. A premasher, which mixes the grist with mash-in temperature water while it's still in the delivery tube, reduces oxygen uptake and prevents dust from being lost.
446:. During this rest, the α-amylase breaks down the starches from the inside and starts cutting off links of glucose that are one to four glucose molecules in length. The longer glucose chains, sometimes called
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which means "to mix with hot water". Usage of the term to refer to "anything reduced to a soft, pulpy consistency" is recorded as early as the late 16th century. The end product is called a "mash".
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part of the mash is drawn off to be boiled. Decoction is a traditional method and is common in German and
Central European breweries. It was used out of necessity before the invention of
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are responsible for the production of free fermentable and non-fermentable sugar from starch in a mash. Starch is an enormous molecule made up of branching chains of glucose molecules.
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Mashing involves pauses at certain temperatures (notably 45–62–73 °C or 113–144–163 °F) and takes place in a "mash tun" – an insulated brewing vessel with a false bottom.
231:(CIP) operation helps with periodic deep cleaning. Sanitation is not a major concern before wort boiling, so a rinse-down is usually all that is necessary between batches.
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A hotter rest results in a fuller-bodied, sweeter beer as α-amylase produces more non-fermentable sugars. 66 °C (151 °F) is a typical rest temperature for a
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for mashing. Using a lauter tun limits the breweries to single-step infusion mashing, however, because such a vessel is not completely appropriate for the
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of the mash and its thickness. A thicker mash acts as a buffer for the enzymes. Once a step is complete, the enzymes active in that step are
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After the enzyme rests, the mash is raised to its mash-out temperature. This frees up about 2% more starch and makes the mash less
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tun, the agitator is stopped after mash-out temperature is reached and the mash has mixed enough to ensure a uniform temperature.
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mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature.
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because of the unique malty flavor it lends to the end product. Boiling part of the grain results in
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enabling mash to maintain rest temperatures for up to one hour inside the vessels. A spray ball for
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breaks down these chains from the end molecules, forming links of two glucose molecules, i.e.
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212:. Breweries implementing a decoction process must possess at least two dedicated vessels.
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If the lauter tun is a separate vessel from the mash tun, the mash is transferred to the
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allowed for simpler step mashing, but the practice is still in use for many traditional
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A close-up view of grains steeping in warm water during the mashing stage of brewing
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the optimal temperatures for these enzymes, as it is often very dependent on the
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stuck mash on brew day and cause filtration problems later in beer production.
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695:"How To Brew Your First Beer: Chapter 14 - How the Mash Makes Wort"
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in the malt (primarily, α-amylase and β-amylase) to break down the
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74:") with water and then heating the mixture. Mashing allows the
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Combining a mix of grains with water and heating the mixture
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mashing, in which the grains are heated in one vessel, and
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are typically rested at 67–68 °C (153–154 °F).
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Mash tuns have a powerful stirring mechanism, known as a
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tun at this time. If the brewery has a combination mash-
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124:, which means "soft mixture", and the Old English verb
779:. Springer Science & Business Media. p. 233.
746:. Springer Science & Business Media. p. 330.
656:"Abdijbieren. Geestrijk erfgoed" by Jef Van den Steen
978:
812:. Springer Science & Business Media. p. 3.
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Optimal rest temperatures for major mashing enzymes
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809:Malting and Brewing Science: Malt and Sweet Wort
743:Malting and Brewing Science: Malt and Sweet Wort
116:The term "mashing" probably originates from the
383:in starch. They are a major constituent of the
234:Smaller breweries often use a boil kettle or a
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39:is the process of combining a mix of ground
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387:of plants and make up a large part of the
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197:An empty mash tun showing the integrated
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490:grains and is typically used in Bock or
442:The α-amylase rest is also known as the
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630:. Taylor & Francis. p. 180.
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97:The two main methods of mashing are
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131:
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806:Briggs, D.E.; Hough, J.S. (1981).
740:Briggs, D.E.; Hough, J.S. (1981).
717:
627:The dictionary of beer and brewing
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14:
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624:Rabin, Dan; Forget, Carl (1998).
182:Interior view of a mash tun in a
170:that create rich, malty flavors.
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189:, showing the stirring mechanism
90:to create a malty liquid called
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473:, while Bohemian pilsener and
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871:The dictionary definition of
722:. Online Etymology Dictionary
577:
245:
1215:Scotland's Malt Whisky Trail
669:. 2008-04-19. Archived from
375:molecules connected by beta
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7:
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597:. CRC Press. p. 188.
591:Ensminger, Audrey (1994).
379:, as opposed to the alpha
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998:
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1210:Scotch Whisky Experience
371:, made up of chains of
1236:Glencairn whisky glass
1205:Kentucky Bourbon Trail
1200:American Whiskey Trail
1157:Lincoln County Process
363:is a general term for
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190:
24:
1246:List of whisky brands
773:Briggs, D.E. (1998).
444:saccharification rest
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181:
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863:at Wikimedia Commons
52:supplementary grains
1152:Independent bottler
330:159.8–161.6 °F
316:143.6–152.6 °F
302:122.0–129.2 °F
288:104.0–113.0 °F
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136:Most breweries use
999:Other designations
407:degradation via a
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206:economies of scale
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164:Maillard reactions
82:in the grain into
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1288:
1241:List of cocktails
1130:Whisky production
859:Media related to
839:Decoction Mashing
776:Malts and malting
718:Harper, Douglas.
554:Technology portal
481:Decoction "rests"
458:sweetness of the
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149:Decoction mashing
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1281:Whisky with food
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70:(known as the "
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671:the original
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1179:Spirit safe
1021:Small batch
931:Single malt
926:Malt whisky
841:brewery.org
291:β-Glucanase
204:To achieve
168:melanoidins
118:Old English
1271:Viscimetry
1059:Australian
825:2016-03-02
792:2016-03-02
759:2016-03-02
726:2016-03-04
704:2018-11-04
677:2018-11-04
643:2016-03-02
637:1579580785
610:2016-03-02
604:0849389801
578:References
562:Grain bill
492:Doppelbock
469:or German
385:cell walls
367:, such as
246:Mashing-in
236:lauter tun
225:insulation
187:distillery
72:grain bill
33:distilling
1251:Moonshine
1231:Cranachan
1167:Sour mash
1147:Finishing
1116:Taiwanese
1052:Tennessee
948:Buckwheat
572:Sour mash
436:α-amylase
428:β-amylase
369:cellulose
349:denatured
333:α-Amylase
319:β-Amylase
294:β-Glucan
242:process.
240:lautering
217:mash rake
199:mash rake
143:lautering
112:Etymology
103:decoction
1296:Category
1224:See also
1106:Japanese
1064:Canadian
1042:American
1026:Straight
963:Rye malt
526:See also
498:Mash-out
475:mild ale
471:pilsener
467:pale ale
448:dextrins
361:β-glucan
308:Protein
305:Protease
210:mash tun
174:Mash tun
138:infusion
99:infusion
54:such as
1302:Brewing
1074:Finnish
1069:English
1047:Bourbon
1006:Blended
874:mashing
504:viscous
494:beers.
432:maltose
405:Protein
373:glucose
336:Starch
322:Starch
274:Temp °F
271:Temp °C
126:mæscan,
88:maltose
76:enzymes
60:sorghum
37:mashing
29:brewing
1256:Poitín
1111:Scotch
1089:Indian
1084:German
1079:French
912:Whisky
816:
783:
750:
720:"Mash"
634:
601:
520:lauter
516:lauter
508:lauter
277:Enzyme
84:sugars
80:starch
48:barley
45:malted
41:grains
1261:Skalk
1121:Welsh
1094:Irish
968:Wheat
221:steam
160:beers
120:noun
68:wheat
66:, or
50:with
1162:Mash
953:Corn
814:ISBN
781:ISBN
748:ISBN
632:ISBN
599:ISBN
567:Wort
420:The
389:bran
122:masc
92:wort
56:corn
31:and
958:Rye
450:or
64:rye
27:In
1298::
697:.
686:^
462:.
345:pH
145:.
94:.
62:,
58:,
35:,
904:e
897:t
890:v
828:.
795:.
762:.
729:.
707:.
680:.
646:.
613:.
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