What is the mashing in beer brewing
In brewing and distilling, mashing is the process of combining a mix of 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. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.
There are two main methods—infusion mashing, in which the grains are heated in one vessel; and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature. Mashing involves pauses at certain temperatures (notably 45–62–73 °C or 113–144–163 °F), and takes place in a "mash tun"—an insulated brewing vessel with a false bottom.
The end product of mashing is called a "mash".
The term "mashing" probably originates from the Old English noun masc, which means "soft mixture", and the Old English verb mæscan which means "to mix with hot water". The term's use to refer to "anything reduced to a soft pulpy consistency" is recorded as early as the late 16th century.
Where it happened
In large breweries, in which optimal utilization of the brewery equipment is economically necessary, there is at least one dedicated vessel for mashing. In decoction processes, there must be at least two. The vessel has a good stirring mechanism, a mash rake, to keep the temperature of the mash uniform, and a heating device that is efficient, but will not scorch the malt (often steam), and should be insulated to maintain rest temperatures for up to one hour. A spray ball for clean-in-place (CIP) operation should also be included for periodic deep cleaning. Sanitation is not a major concern before wort boiling, so a rinse-down should be all that is necessary between batches.
Smaller breweries will often use a boil kettle or a lauter tun for mashing. The latter case either limits the brewer to single-step infusion mashing or leaves the brewer with a lauter tun that is not completely appropriate for the lautering process.
Edited by Amy
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What is the mashing in beer brewing /