A mash is the thick, porridge-like mixture of milled grains and hot water created at the start of the brewing or distilling process. Holding this mixture at specific temperature rests activates natural malt enzymes, such as amylase, which break down complex grain starches into simpler, fermentable sugars. The liquid portion of the mash will eventually be drained off as wort.
The mash is resting at 152 Fahrenheit, we'll start the recirculation in forty-five minutes.
Do not mix it up with
- Wort: The mash is the physical mixture of grain and water; wort is the liquid extracted from it.
Related terms
Mash tun
An insulated or heated vessel where crushed grains and hot water are mixed to convert starches to sugars.
Lautering
The process of separating sweet liquid wort from the spent grain solids after mashing.
Wort
The sweet, unfermented liquid extracted from mashed grains that serves as the basis for beer or whisky.