What You Should Know Before Starting this Unit

Before you embark on your journey of mashing discovery, it is important that you have the knowledge required to get the most from the lessons. 

The table below shows the difference between what you learn about mashing at basic level and diploma level. To obtain the maximum benefit, you should have a good understanding of what is listed in the what you should already be able to do column before starting the lessons. 

Table: What is covered in this unit and what you should already know

What is covered in the lessons  

What you should already be able to do

Understanding of the roles of malt enzymes and how mashing conditions affect their activity

Explain basic roles of the amylases and proteases; the effect of temperature, pH and time on their activity

The importance of mashing conditions and their relationship to one another in achieving the optimum extract yield

Describe relationship between temperature and wort viscosity

Understanding of the effect of salts dissolved in water on mash pH and enzyme function

Detail the influence of the ionic composition of brewing water on the mashing process

How and when to use the iodine check

Explain the importance of the starch iodine test

The role of the main components of wort

List the key components of wort

How to design mashing programmes to achieve specific wort sugar spectra

Explain the effect of mashing programmes on wort fermentability

The role of oxygen in mashing

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The significance of shear in mashing

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How the design of mashing technology helps achieve the objectives of mashing

Draw mashing/mash conversion systems, including a cereal cooker

The differences in operation between various mashing technologies

Describe operational differences between the mash tun, decoction system and MCV

The specific process parameters for each of the mashing methods

List typical times, temperatures and water to grist ratios used in the mashing vessels


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