Förbryggning
Förbryggning is a brewing technique primarily used in the production of certain styles of beer, most notably some German lagers like Märzen and Bock. It involves creating a small, concentrated mash of malt and water, which is then boiled and cooled before being added to the main mash. This process aims to convert starches in a portion of the malt into fermentable sugars, which might not be fully achieved in a single infusion mash, especially with certain malts or mash profiles.
The purpose of förbryggning is to improve the wort's fermentability and, in some cases, to influence the
While historically significant for achieving desirable characteristics in traditional beer styles, förbryggning is a labor-intensive process.