Lesson 4 - The Mashing Process
This lesson discusses the process of mashing. It provides an overview and sets out the objectives of the process before explaining what parameters need to be controlled to ensure success. It describes the various methods used to mash and their impact on the wort produced. Finally, it details the composition of wort produced by mashing.
Point of Reflection – Reconvene
Welcome back. So, what were your thoughts?
Our well-modified malt has extensively degraded proteins and β-glucans. Therefore, the stands to allow enzymes to help degrade them are unnecessary and a waste of time and energy. Further degrading the proteins and polypeptides in the malt is likely to lead to a wort high in FAN and lower in high molecular weight polypeptides. Excess FAN can lead to increased colour pick up in the boil through the Maillard reaction, excess yeast growth and reduced biological stability in the final beer. A reduction in the size of proteins and polypeptide molecules is likely to adversely affect the foam of the beer and could also lead to a beer with a thinner palate. More proteolysis also reduces the amount of trub formed, which increases hop utilisation as less iso-α-acids are lost on the trub particles.