mäskningstemperatur
Mäskningstemperatur refers to the temperature at which the mashing process occurs during brewing. Mashing is a critical step where malted grains are steeped in hot water to convert starches into fermentable sugars, which yeast will later consume to produce alcohol. The temperature during this process directly influences the enzymatic activity within the malt.
Different enzymes active at specific temperature ranges break down different types of starches and proteins. For
Brewers carefully control the mäskningstemperatur to achieve a desired wort composition. This can involve a single