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In brewing and distilling, mashing is the process of combining ground grain – malted barley and sometimes supplementary grains such as corn, sorghum, rye, or wheat (known as the "grain bill") – with water and then heating the mixture. Mashing allows the enzymes in the malt (primarily, α-amylase and β-amylase) to break down the starch in the grain into…
Enzymatic rests, Overview & Mash tun
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mash temperature decoction rest tun grains infusion enzymes α-amylase grain starch water breweries starches boiled beers glucose sugars β-amylase wort
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Mashing | is a | process of combining ground grain | 0.90 | text |
| corn | instance of | malted barley and sometimes supplementary grains | 0.80 | text |
| sorghum | instance of | malted barley and sometimes supplementary grains | 0.80 | text |
| rye | instance of | malted barley and sometimes supplementary grains | 0.80 | text |
| or wheat | instance of | malted barley and sometimes supplementary grains | 0.80 | text |
| limit dextrinase | instance of | although some help is found here through low α-amylase activity and enzymes | 0.80 | text |
| Mashing | related to Decoction "rests" | In | 0.60 | section |
| Mashing | related to Decoction "rests" | This | 0.60 | section |
| Mashing | related to Decoction "rests" | The | 0.60 | section |
| Mashing | related to Decoction "rests" | Before | 0.60 | section |
| Mashing | related to Decoction "rests" | To | 0.60 | section |
| Mashing | related to Decoction "rests" | Bock | 0.60 | section |
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