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Wikipedia
In brewing and distilling, mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the "grain bill", and water, known as "liquor", and heating this mixture with pauses at certain temperatures (notably 45°C, 62°C and 73°C "Abdijbieren. Geestrijk erfgoed" by Jef Van den Steen) to allow the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort. Mashing takes place in a "mash tun" - an insulated brewing vessel with a false bottom. The end product of mashing is called a "mash".
[edit] About Mashing
In brewing and distilling, mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the "grain bill", and water, known as "liquor", and heating this mixture with pauses at certain temperatures (notably 45°C, 62°C and 73°C to allow the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.
Recipes With Mashing
Ale, Hops, Irish Moss, Yeast
Avocado, Cilantro, Lime Juice, Salt, Sweet Onion
Bread, Cilantro, Pepper, Pita Bread, Romaine Lettuce
Chile Powder, Honey, Horseradish, Soy Sauce
Butter, Cream Cheese, Dill, Margarine, Milk
