Editing Brewing (section)

==Mashing==
{{Main|Mashing}}
[[File:Mash Tun exhibit in the Brewery Museum at Burton-upon-Trent - geograph.org.uk - 2664334.jpg|left|thumb|A mash tun at the [[National Brewery Centre|Bass Museum]] in Burton-upon-Trent]]

Mashing is the process of combining a mix of milled grain (typically [[malt]]ed [[barley]] with [[Adjuncts|supplementary grains]] such as [[Maize|corn]], [[sorghum]], [[rye]] or wheat), known as the "grist" or "grain bill", and water, known as "liquor", and heating this mixture in a vessel called a "mash tun". Mashing is a form of steeping,<ref>{{cite book |url=https://books.google.com/books?id=yjLqQPU_DzYC&pg=PT197 |title=The Illustrated Guide to Brewing Beer |author=Matthew Schaefer |page=197 |publisher=Skyhorse Publishing Inc. |date=15 February 2012 |access-date=13 November 2012 |isbn=9781616084639 |archive-url=https://web.archive.org/web/20160629172405/https://books.google.com/books?id=yjLqQPU_DzYC&pg=PT197 |archive-date=29 June 2016 |url-status=live }}</ref> and defines the act of brewing, such as with making tea, [[sake]], and [[soy sauce]].<ref>{{cite book |url=https://books.google.com/books?id=mb0SZIYCXREC&pg=PA41 |title=Alcohol in Popular Culture: An Encyclopedia |author=Rachel Black |page=41 |publisher=ABC-CLIO |date=14 October 2010 |access-date=13 November 2012 |isbn=9780313380488 |archive-url=https://web.archive.org/web/20160624101218/https://books.google.com/books?id=mb0SZIYCXREC&pg=PA41 |archive-date=24 June 2016 |url-status=live }}</ref> Technically, wine, [[cider]] and [[mead]] are not brewed but rather [[vinified]], as there is no steeping process involving solids.<ref>{{cite journal|url=https://books.google.com/books?id=TlYFAAAAQAAJ&pg=RA1-PA120|journal=The Saturday Magazine|page=120|author=The Saturday Magazine|title=The Useful Arts No. X|date=September 1835|access-date=13 November 2012|archive-url=https://web.archive.org/web/20160503074345/https://books.google.com/books?id=TlYFAAAAQAAJ&pg=RA1-PA120|archive-date=3 May 2016|url-status=live}}</ref> Mashing allows the [[enzyme]]s in the malt to break down the [[starch]] in the grain into sugars, typically [[maltose]] to create a malty liquid called [[wort]].<ref>{{cite book |title=Foods and Nutrition Encyclopedia  |author=Audrey Ensminger |page=188 |publisher=[[CRC Press]] |year=1994 |isbn=978-0-8493-8980-1}}</ref> There are two main methods – [[infusion]] mashing, in which the grains are heated in one vessel; and [[decoction]] mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature.<ref>{{cite book|author=Dan Rabin|title=The Dictionary of Beer and Brewing |publisher=[[Taylor & Francis]] |page=180 |year=1998 |isbn=978-1-57958-078-0}}</ref> Mashing involves pauses at certain temperatures (notably {{convert|45|-|62|-|73|C|F|disp=or}}), and takes place in a "mash tun" – an insulated brewing vessel with a [[false bottom]].<ref name="Van den Steen">"Abdijbieren. Geestrijk erfgoed" by Jef Van den Steen</ref><ref>{{cite web|url=http://www.geocities.com/bierbrouwen/bereiding.html |archive-url=https://web.archive.org/web/20080419004815/http://www.geocities.com/bierbrouwen/bereiding.html |archive-date=19 April 2008 |title=Bier brouwen |date=19 April 2008 |access-date=15 December 2011}}</ref><ref>{{cite web |url=http://www.realbeer.com/jjpalmer/ch14.html |title=What is mashing? |publisher=Realbeer.com |access-date=15 December 2011 |archive-url=https://web.archive.org/web/20120106051734/http://realbeer.com/jjpalmer/ch14.html |archive-date=6 January 2012 |url-status=live }}</ref> The end product of mashing is called a "mash".

Mashing usually takes 1 to 2 hours, and during this time the various temperature rests activate different enzymes depending upon the type of malt being used, its modification level, and the intention of the brewer. The activity of these enzymes convert the starches of the grains to [[dextrin]]s and then to fermentable sugars such as [[maltose]]. A mash rest from {{convert|49|-|55|C|F}} activates various [[protease]]s, which break down proteins that might otherwise cause the beer to be hazy. This rest is generally used only with undermodified (i.e. undermalted) malts which are decreasingly popular in Germany and the Czech Republic, or non-malted grains such as [[maize|corn]] and rice, which are widely used in North American beers. A mash rest at {{convert|60|°C|°F|abbr=on}} activates β-[[glucanase]], which breaks down gummy β-glucans in the mash, making the sugars flow out more freely later in the process. In the modern mashing process, commercial fungal based β-glucanase may be added as a supplement. Finally, a mash rest temperature of {{convert|65|-|71|C|F}} is used to convert the starches in the malt to sugar, which is then usable by the yeast later in the brewing process. Doing the latter rest at the lower end of the range favours [[β-amylase]] enzymes, producing more low-order sugars like [[maltotriose]], [[maltose]], and [[glucose]] which are more fermentable by the [[yeast]]. This in turn creates a beer lower in body and higher in alcohol. A rest closer to the higher end of the range favours [[α-amylase]] enzymes, creating more higher-order sugars and [[dextrin]]s which are less fermentable by the yeast, so a fuller-bodied beer with less alcohol is the result. Duration and [[pH]] variances also affect the sugar composition of the resulting wort.<ref>{{cite book |author=Wolfgang Kunze|date=2004|title=Technology Brewing and Malting |url=https://archive.org/details/technologybrewin00kunz |url-access=limited |publisher=[[VLB Berlin]] |isbn=3-921690-49-8 |pages=[https://archive.org/details/technologybrewin00kunz/page/n214 214]–218}}</ref>

===Lautering===
[[File:Brasserie Ratz - 20140926 - Cuve à mélanger.jpg|thumb|Lauter tun]]
{{Main|Lautering}}

Lautering is the separation of the [[wort]] (the liquid containing the sugar extracted during mashing) from the grains.<ref name="Hui Smith">{{Cite book |author1=Yiu H. Hui |author2=J. Scott Smith |title=Food Processing: Principles and Applications |publisher=[[Wiley-Blackwell]] |date=2004 |isbn=978-0-8138-1942-6}}</ref> This is done either in a mash tun outfitted with a false bottom, in a lauter tun, or in a mash filter. Most separation processes have two stages: first wort run-off, during which the extract is separated in an undiluted state from the spent grains, and [[Lautering#Sparging|sparging]], in which extract which remains with the grains is rinsed off with hot water. The lauter tun is a tank with holes in the bottom small enough to hold back the large bits of grist and hulls (the ground or milled cereal).<ref>{{cite web |url=http://www.beer-brewing.com/beer-brewing/wort_separation/lauter_tun.htm |title=Lauter Tun Use in Brewing Beer |publisher=beer-brewing.com |access-date=31 March 2010 |archive-url=https://web.archive.org/web/20100411074046/http://www.beer-brewing.com/beer-brewing/wort_separation/lauter_tun.htm |archive-date=11 April 2010 |url-status=dead}}</ref> The bed of grist that settles on it is the actual filter. Some lauter tuns have provision for rotating [[mash rake|rakes]] or knives to cut into the bed of grist to maintain good flow. The knives can be turned so they push the grain, a feature used to drive the spent grain out of the vessel.<ref>{{cite book |author=T. Goldhammer |date=2008 |title=The Brewer's Handbook, 2nd edition |publisher=Apex |isbn=978-0-9675212-3-7| page=181}}</ref> The mash filter is a plate-and-frame filter. The empty frames contain the mash, including the spent grains, and have a capacity of around one hectoliter. The plates contain a support structure for the filter cloth. The plates, frames, and filter cloths are arranged in a carrier frame like so: frame, cloth, plate, cloth, with plates at each end of the structure. Newer mash filters have bladders that can press the liquid out of the grains between spargings. The grain does not act like a filtration medium in a mash filter.<ref>{{cite web |url=http://www.beer-brewing.com/beer-brewing/wort_separation/mash_filters.htm |title=Mash Filter Use in Brewing Beer |publisher=beer-brewing.com |access-date=31 March 2010 |archive-url=https://web.archive.org/web/20090617230127/http://www.beer-brewing.com/beer-brewing/wort_separation/mash_filters.htm |archive-date=17 June 2009 |url-status=dead}}</ref>