mashsparge:main
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mashsparge:main [2020/11/15 13:59] – mrmekon | mashsparge:main [2020/11/15 14:02] (current) – mrmekon | ||
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The starches in the grains are broken into fermentable sugars by [[chemistry: | The starches in the grains are broken into fermentable sugars by [[chemistry: | ||
- | ==== Temperature ====beer | + | ==== Temperature ==== |
The temperature of the mash is one of the most critical elements of brewing. | The temperature of the mash is one of the most critical elements of brewing. | ||
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==== Mash Out ==== | ==== Mash Out ==== | ||
- | When the mash is finished, it is common to raise the temperature a bit to stop the enzymatic activity and increase the viscosity of the liquid so it drains from the grain bed more efficiently. | + | When the mash is finished, it is common to raise the temperature a bit to stop the enzymatic activity and increase the viscosity of the liquid so it drains from the grain bed more efficiently. |
==== Sour Mash ==== | ==== Sour Mash ==== |
mashsparge/main.1605445159.txt.gz · Last modified: 2020/11/15 13:59 by mrmekon