Mashing process course

Mashing, also called mashing, is a process, also used in brewing and distillation, which consists in putting a mixture of ground cereals called grains (usually barley malt, to which others can be added such as wheat, oats , spelled, etc.) in hot water at certain temperatures. The first phase of mashing is called hydration of the grains. During this process, the enzymes contained in the malt (α-amylase and β-amylase) attack the starch chains present in the malt itself, breaking them and producing simpler sugar molecules (maltose and maltodextrins): the result is a thick and pasty liquid. During the mashing the mixture is subjected to thermal processes. However, they should not be confused with the subsequent boiling phase of the must. There are two main methods of mashing: mashing by infusion and mashing by decoction. Each ingredient has its own specific aroma which contributes to the final character of the drink. Furthermore, different ingredients also bring other characteristics, not directly connected to the aroma, but which can still guide the choices to be made for brewing: the nitrogen content, the diastatic power, the color, the degree of degradation of the starch of the cereals. and the degree of conversion of the starch itself into sugars. The nitrogen content of grains refers to the fraction of their mass made up of proteins, and is usually expressed as a percentage; within this quantity the fraction of water-soluble proteins is further distinguished, also it is normally expressed as a percentage: most brewing grains have a typical value of 40%. Generally, brewers prefer grains with a lower nitrogen content, while distillers prefer those with a higher content.