Exam Focus
- Explain mashing as a brewing analysis topic within Processes.
- Explain starch gelatinization, enzyme activity, conversion, mash pH, temperature, time, liquor-to-grist ratio, and rest selection.
- Predict how a mash program changes fermentability, extract, body, foam, flavor, and lauter performance for a specific grist and beer target.
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.