Infuusiomäskäys

Infuusiomäskäys, also known as infusion mashing in English, is a brewing technique used in the production of beer. It involves steeping malted barley in hot water at a specific temperature for a set period. The primary goal of this process is to convert the starches in the malt into fermentable sugars.

The temperature of the water is crucial as it influences the activity of enzymes present in the malt. Different temperature rests can be employed to promote the production of various sugar profiles, affecting the final beer's body, sweetness, and alcohol content. A single infusion mash typically involves holding the wort at one temperature for a sustained period, usually between 60-70 degrees Celsius (140-158 degrees Fahrenheit).

This method is relatively simple and requires less equipment compared to more complex mashing techniques. It is commonly used by homebrewers and in some commercial breweries, particularly for styles of beer that benefit from a straightforward sugar conversion. The simplicity of infusion mashing makes it an accessible entry point for many new brewers.

Following the mash, the liquid wort is separated from the spent grains in a process called lautering. The wort is then boiled, hops are added, and finally, yeast is introduced for fermentation, completing the beer-making process. Infusion mashing is a fundamental step that directly impacts the fermentable sugars available for the yeast to consume.