Lesson 5 - The Mashing Process SAQ
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 4 on The Mashing Process and determine the level to which you have attained the expected outcomes.
SAQ Suggested Response - Q1
*Describe two benefits and two adverse effects of high temperatures in mashing.
Response:
We could have gone for any two of these:
Benefits
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Higher temperatures increase the rate of all reactions in the mash, so starch will gelatinise, liquefy, and saccharify faster (enzyme stability permitting).
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At very high temperatures, pentosan and β-glucan molecules are disrupted, making hydrolysis easier.
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Yeast nutrients will dissolve faster.
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LOX will be inactivated, reducing damage to flavour stability.
Adverse effects
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Denatures heat labile enzymes.
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Extracts polyphenols and lipids.
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Increases thermal load on wort hence reducing flavour stability.
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Very high temperatures can lead to colour and flavour pick up in the mash.
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At very high temperatures, pentosan and β-glucan molecules are extracted into the wort, increasing viscosity and, if not hydrolysed sufficiently, leading to hazes and filtration problems.