Lesson 2 - Mashing Biochemistry
This lesson deals with the biochemical aspects of mashing. We will meet the main substrates and the enzymes that break them down. We will learn what enzymes are, how they operate and how they are affected by the environment of the mash. Finally, we will cover how starch is gelatinised, liquefied and saccharified to make a wort with the desired sugar spectrum.
Preface
Without the biochemical reactions that occur in the mash, there would be no beer as we know it. Failing to manage the mashing process to control these reactions results in a beer no one wants to buy! Understanding the biochemistry of mashing is therefore of fundamental importance to us as brewers. In this lesson, we will learn about the substrates and enzymes of mashing and what we need to achieve from a biochemical perspective.
So, without further ado, let’s mash into this lesson!