Mashing
During Mashing process, the most important chemical reaction is Starch, Protein and β-Glucan.
These substance is mainly resolved by enzyme,while the enzyme activity is determined by appropriate temperature and PH value.
There are 3main mashing methods, infusion mashing,decoction mashing and special mashing technology.
Infusion mashing contains homothermal mashing and calefactive mashing.
Decoction mashing is taking out certain percent mash and boil. Pushing the boiled mash back to the left and raise temperature gradually to target mashing temperature.
Special mashing technology includes high temperature mashing, low ABV beer mashing, additional enzyme additive mashing,etc.
Edited by Kevin
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http://www.brewerybeerequipment.com
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