Difference between revisions of "The Science of Mashing"

From German brewing and more
Jump to: navigation, search
Line 1: Line 1:
 +
'''''------------- Work in progress ------------'''''
 +
 +
In mashing the milled grain (grist) is mixed with water to create the mash. It is an essential process in the production of beer and a continuation of the malting process on the way to sweet wort. During the mash soluble malt compounds like enzymes, proteins and sugars are dissolved by the mash water and insoluble malt compounds like starch and some long chained proteins are converted into soluble compounds and dissolved into the water. The latter happens through a combination of physical and biochemical process which can be controlled by the brewer to achieve a sweet wort of desired quality. The biochemical processes are catalyzed by various malt enzymes. Their function and behavior is dependent on the conditions in the mash (e.g. temperature, pH, concentration, etc.) and the brewer should be familiar with that behavior in order to control the quality of the sweet wort that is run off from the mash in the lautering process.
 +
 +
=Enzymes=
 +
 +
 
The article [[Enzymes]] explains the dynamics of enzymatic reactions. In particular how parameters like sunbstrate concentration, enzyme concentration, temperature and time affect the speed of the enzymatic reaction and the amount of product that is produced.
 
The article [[Enzymes]] explains the dynamics of enzymatic reactions. In particular how parameters like sunbstrate concentration, enzyme concentration, temperature and time affect the speed of the enzymatic reaction and the amount of product that is produced.
  

Revision as of 15:19, 6 December 2008

------------- Work in progress ------------

In mashing the milled grain (grist) is mixed with water to create the mash. It is an essential process in the production of beer and a continuation of the malting process on the way to sweet wort. During the mash soluble malt compounds like enzymes, proteins and sugars are dissolved by the mash water and insoluble malt compounds like starch and some long chained proteins are converted into soluble compounds and dissolved into the water. The latter happens through a combination of physical and biochemical process which can be controlled by the brewer to achieve a sweet wort of desired quality. The biochemical processes are catalyzed by various malt enzymes. Their function and behavior is dependent on the conditions in the mash (e.g. temperature, pH, concentration, etc.) and the brewer should be familiar with that behavior in order to control the quality of the sweet wort that is run off from the mash in the lautering process.

Enzymes

The article Enzymes explains the dynamics of enzymatic reactions. In particular how parameters like sunbstrate concentration, enzyme concentration, temperature and time affect the speed of the enzymatic reaction and the amount of product that is produced.


Starch

  • where it is found
  • glucose and 1-4/1-6 branches
  • amylose
  • amylopectin
  • starch granule structure

Starch conversion

  • gelatinization
  • active enzymes
  • emzyme temperature and pH optima
  • mash parameters affecting conversion

Proteins

Other enzymes in mashing

Sources

Enzymes