The unseparated mixture of sweet liquid and spent grains present in the vessel during the mashing process. This intermediate stage occurs before lautering or filtering removes the solid husks and starchy material. Brewers monitor the temperature and pH of this thick slurry to ensure enzymes properly convert grain starches into fermentable sugars.
Keep the rakes moving slowly so the mashwort doesn't channel or clump up near the false bottom.
Related terms
Mash
A hot mixture of crushed malt and water where enzymes convert grain starches into fermentable sugars.
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.