Technique: 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.


Other names: Mash, Mashed
Translations: Trinti, Zdrobire, Gnječenje, Zacier, Maischen, Mose, Затирание, يهرس, Rmutování, Menumbuk, Lamas, 糖化, Maceració, Rmutování, Ammostamento, רסוק, Mosa, Масхинг, マッシュアップ, Maischen, Mase, Maceración, Затирання, Muussaamiseen



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