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In the mash, grain is heated to one of a series of temperatures in order to complete different chemical and enzymatic changes in the wort.
The chart below lists some of the common mash temperatures or rests used by homebrewers. For more information about a particular rest, see the links in the chart or the description of mashing at the Mashing page.
| Temp. (C) | Temp. (F) | Name | Effects |
|---|---|---|---|
| 35-45 | 95-113 | Doughing-In | Develop phytase; improve extract efficiency |
| Acid rest | |||
| Protein rest | |||
| Saccharification rest | |||
| 77 | 170 | Mashout | Stops enzyme activity; eases lautering by breaking down and heating sticky elements of grain adjuncts, preventing stuck sparge. |
