mashing

Mashing is a process in brewing and culinary preparation in which milled grain is mixed with hot water to activate enzymes that convert starches into fermentable sugars, forming the mash. In beer production, the mash is heated and held at specific temperatures to optimize enzymatic activity before the liquid wort is separated from the solid grain.

In brewing practice, grains are milled and combined with water in a mash tun (mashing in). Typical rests occur around 62–67 C (144–153 F) for saccharification, with a protein rest at 45–55 C used in some schedules. Enzymes such as beta-amylase and alpha-amylase break starches down into sugars like maltose. Mash thickness (water-to-grist ratio) and pH around 5.2–5.6 influence efficiency and flavor. Common methods include infusion mashing (gradual temperature rise by adding hot water), decoction mashing (removing a portion, boiling it, and returning it), and step infusion. A mash-out step around 76–78 C stops enzymatic activity before lautering, which separates wort from the spent grain.

In culinary contexts, mashing describes crushing or mashing foods to a paste or puree, such as potato mash, fruit mash, or baby foods. This use emphasizes texture and preparation rather than starch conversion.

Quality considerations include water chemistry, equipment cleanliness, and precise temperature control. Poor mashing can lead to incomplete sugar extraction, off-flavors, or reduced fermentability, while well-managed mashing supports fermentable wort, mouthfeel, and clarity.