Transcript The Science of Mashing

The Science of Mashing
• Enzymes work to breakdown complex
carbohydrates that can then be digested by
yeast
• Alpha & Beta Amylase are the two primary
starch converters
• Brewers control enzyme activity by catering to
their optimum temperature and pH ranges
Beta Glucanase
• Breaks down gummy glucans
• 45oC (113oF)
• Also the temperature where protein rest overlaps
(protease & peptidase enzymes)
• Optimum pH of 5.3
• Rest at 45oC for 10 minutes to break down
glucans found in unmalted grains
• Resting at this temperature will also improve
head retention and help reduce chill haze
pH: Why it’s important
• Suboptimal pH range results in lower
extraction & less fermentable wort
• Enzymatic activity is pH and temperature
sensitive
• Sweet spot is between 5.2-5.5 for optimum
amylase activity
• pH of 5.2-5.5 of boiled wort is also essential
for ensuring a fast start to fermentation, and
achieving desired post-fermentation pH (<4.4)
• Lower pH in finished beer has proven to be
more enjoyable by consumers. “Crisper” on
the palette
• pH of <4.4 is a range where potential spoilage
organisms cannot interfere, resulting in better
beer longevity
• It’s easy to do, as long as you’re not adhering
to the reinheitsgebot
pH Adjustment:
• 88% Lactic Acid
• Acidified malt
• Roast malts (roast barley, chocolate, black
patent) lower mash pH
• Brewing salts will lower pH a little bit, but not
substantially enough in a pale beer
• Download EZ Water Calculator, you won’t
regret it