Debranching (95-112 F) – Helps to increase the solubility of starches resulting in increased extraction for certain malts.Lowering the mash pH has a number of benefits, though a Phytase rest is rarely used by modern brewers. Phytase (86-126 F) – Lowers the pH of the mash.Here’s a summary of the major enzyme groups found naturally in malted barley and their active range: Crushing the grain before mashing increases solubility making it possible to extract a larger percentage of the sugars and starch. Further, as these starches are heated they become more soluble in water, making it possible to extract the sugars and create the sweet wort extracted during lautering. Beta-glucanese and proteolytic enzymes divide branches of complex sugars into shorter chains.ĭuring the mash, the heavy lifting is done by diastatic enzymes that break down the protein and carbohydrate chains that lock up fermentable sugars. The process starts during malting when the barley grains are germinated and dried.

Several enzymes that naturally occur in barley malt play key roles in breaking down these sugars. We covered the basics of infusion mashing in an earlier article.Īt its essence, mashing converts long chains of starches into much shorter sugar chains.

At its heart, the mashing process uses hot water and natural enzymes to convert complex sugars from malt into simpler sugars that can be readily fermented. Mashing can be a mystical process for first time all-grain or partial mash beer brewers.

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