(New page: Category:Beer Category:Glossary Category:Methodology Mashing out is the process of raising the mash temperature to 170F. The goal being to halt any enzymatic activity and prev...) |
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Revision as of 17:04, 3 April 2007
Mashing out is the process of raising the mash temperature to 170F. The goal being to halt any enzymatic activity and prevent further conversion of starches to sugars.
Mash-out is often left out of the batch sparging process as a large amount of 170F+ water will be added for the sparging process.
