Mashing is the process in which the milled grain is mixed with water. This activates enzymes that were already present in the barley seed or have been formed during the malting process. These enzymes work best in particular temperature and pH ranges. By varying the temperature of the mash, the brewer has control over the enzyme activity. The following sections describe the enzymes that are more or less important for the mashing process.
The Theory of Mashing
