The first major phase of all-grain brewing (before sparging), where the crushed malted (and occasionally unmalted) grains are soaked in water and steeped for various times in specific temperature ranges. During these "temperature rests", the natural enzymes present in the barley (and active at the specific temperature) break down starches and/or proteins. Mashing is the completion of a process begun by the maltster, at the end of which the final sweet brewer's wort has been extracted from what were once raw cereal grains.

The process during which the wort is produced, by mixing the grist with hot water which will dissolve the fermentiscible sugars . See also the illustrated description of mashing in the pages covering the making of whisky.

The process of converting a grain's starches into ferment able sugars.

The preparation of the wort, the liquid base of beer. Mashing converts starches to sugars by mixing malted barley with hot water.

The process by which starches are converted to sugars from malted grain in temperature controlled ( 140-150 degree F) water.

Process whereby grist is soaked in water at 65°C for about two hours to release the sugar into solution.

The process where the grist is added to hot water in order to extract the fermentable sugars from the malts. This process creates wort.

The process of cooking grains to release starch content.

This is the process of mixing ground malt with water to extract the malt and convert starch to fermentable sugars. Mashing requires several hours and produces a rich sugar liquid called "sweet wort."

The process of activating enzymes in the malt to convert starch into fermentable sugar. The brewer draws off the sugary liquid and boils it with hops to create wort unfermented beer.

Process by which the grist (crushed barley) is added to hot water and the starches in the barley turn into fermentable sugars.

The first stage in the manufacture of the beer which consists of mixing, in the mash tun, the various primary ingredients, that is water, malt (germinated and dried barley) and wheat starch. In order for the grain starch to convert itself into fermentable sugars, the liquid mass is heated while observing certain temperature levels.

The process of adding the Grist to hot water in order to dissolve the fermentable sugars

The process of combining the ground malt with water. Mashing is performed at either a constant temperature, or a series of rising temperatures, depending on the brewing equipment, the raw materials being used, and the type of beer being brewed. The mashing process determines the composition of the wort.

the first stage of the brewing process, when the grains and other fermentables (grist) are steeped in warm water (liquor) to extract their sugars

operation to make soluble the malt (or grains) with hot water.

the process by which the starches in grain are converted to sugar.

The process of crushing malted grains and extracting fermentable sugars for use in the brewing process.

The processing of tending a mash and its various temperature rests (only a single rest is used in the brewing of chicha).

The process of boiling barley and water to create a sweet liquid called wort which will then be fermented.

The process of enzymatically extracting and converting malt solubles to wort. Mashing involves combining crushed malt grain and water at various temperatures to induce enzymatic activities.

The soaking of grist with boiling water to extract fermentable starch.

In the act of brewing, mashing is the process of mixing milled grain (typically malted grain) with water, and heating this mixture up with rests at certain temperatures to allow enzymes in the malt to break down the starch in the grain into sugars, typically maltose.