Mashing Process In Beer Brewing



The purpose of mashing process is to extract as much as soluble substance by create favorable conditions for the activities of enzymes.
It’s done through mixing grist and water, with the work of enzymes under suitable conditions, the insoluble micro molecular substances will be decomposed into soluble low molecular substances.

Usually, there are two mashing method used by our customers: Infusion mashing (Step mashing) and decoction mashing. And most of our clients prefer infusion mashing.

Infusion mashing: It requires different temperature duration:

Feeding temperature: 35-37°C
Raising temperature to 50°C：Protein rest
Raising temperature to 65°C：Starch rest
Raising temperature to 72°C: Acid rest
Raising temperature to 78°C for lautering.

For infusion mashing, we equip steam jacket and temperature sensor for mash tun. The heating will be stopped at the set temperature. It would save labour effectively.
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Edit by Jane
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