Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revision | Last revisionBoth sides next revision |
| mashsparge:main [2020/11/15 13:59] – mrmekon | mashsparge:main [2020/11/15 13:59] – mrmekon |
|---|
| The starches in the grains are broken into fermentable sugars by [[chemistry:amylase enzymes]] during the mash. The simpler carbohydrate chains are broken down by beta amylase enzymes, and the more complex carbohydrate trees are broken down by alpha amylase enzymes. | The starches in the grains are broken into fermentable sugars by [[chemistry:amylase enzymes]] during the mash. The simpler carbohydrate chains are broken down by beta amylase enzymes, and the more complex carbohydrate trees are broken down by alpha amylase enzymes. |
| |
| ==== Temperature ====beer | ==== Temperature ==== |
| The temperature of the mash is one of the most critical elements of brewing. A higher temperature leads to a less fermentable wort, resulting in a sweet final beer. A lower temperature leads to a more fermentable wort, resulting in a dryer beer. Too high or too low of a temperature can cause off flavors or poor efficiency. The most common range for a single infusion mash is 148F - 158F (64C - 70C). | The temperature of the mash is one of the most critical elements of brewing. A higher temperature leads to a less fermentable wort, resulting in a sweet final beer. A lower temperature leads to a more fermentable wort, resulting in a dryer beer. Too high or too low of a temperature can cause off flavors or poor efficiency. The most common range for a single infusion mash is 148F - 158F (64C - 70C). |
| |
