I have barely started this, and I have already determined that this will be at least a three part post. Mashing is that big, and that important. It takes into account understandings of botany, chemistry, thermodynamics, physics, fluid motion… a lot of science. Which is actually pretty funny considering that at its core, mashing is putting hot water on crushed grain and waiting.
What’s happening in the mash?
The biggest action we’re most concerned about in the mash is the enzymatic breakdown of starch to sugar. This involves two diastatic enzymes knows as αAmylase —Alpha Amylase, and βAmylase — Beta Amylase. If you took basic biology in high school, you may have done an experiment using a chewed up saltine cracker to demonstrate that enzymes — αAmylase to be precise — in your mouth break down the starch of the cracker into sugars. These enzymes — the same as in your mouth — break down the starchy molecules from the grain into sugar molecules that yeast can ferment. (more…)