Mashing technology

Abstract

Brewers have three concerns when they extract wort from malt in the brewhouse: to produce the extract, to recover it, and to stabilize it.

• ∙ They achieve extract production during the mashing process, by dissolving the starch and other Substrates and Converting them, e.g., by action of the enzymes present, to a desirable spectrum of wort components.

• ∙ Extract is recovered in lautering or mash filtration, which is strictly a physical process of Separation of solids from liquid.

• ∙ Boiling the wort achieves chemical, physical, and microbiological stability of the extract.