Exam Focus
- Explain mashing as a brewing analysis topic within Processes.
- Use specific evidence such as raw material form, time, temperature, pH, oxygen, gravity, microbes, vessel, pressure, and sanitation.
- Apply the topic to wort composition, fermentation performance, flavor, stability, clarity, carbonation, and mouthfeel rather than repeating the heading alone.
Core knowledge
- Mashing hydrates grist and activates enzymes that convert starch to fermentable and unfermentable sugars.
- Beta-amylase activity favors fermentability and dryness at lower saccharification temperatures; alpha-amylase favors dextrin production and body at higher temperatures.
- Mash pH, time, temperature, grist composition, liquor-to-grist ratio, and rests affect extract, attenuation, body, head retention, and flavor.
- Infusion, step, decoction, and cereal mashes solve different raw-material, enzyme, flavor, or gelatinization needs.
Study application
Explain how mash choices change fermentability, body, malt depth, and potential astringency.