to convert, as malt, or malt and meal, into the mash which makes wort.
verb : The process by which crushed malts and other grains are placed into a vessel and steeped at various temperatures in order to convert the starches in the grains into sugars. noun : Term also used for the mass of grain and water as it steeps.
A mixture, consisting of crushed grains and water, that can be fermented to produce ethyl alcohol.
The process of extracting sugars from malted barley (also the grain water mixture). It's just a matter of adding water to the grain. The temperature and length of time at each temperature (along with the grain used, the water chemistry, the yeast, and the hops) determines the flavor, body and head of the finished beer. The steps in making beer are: make a yeast starter, mash, boil, cool, pitch the yeast, ferment, and bottle or keg. The steps in mashing are: dough in, mash, recirculate and sparge.
IS THE PROCESS OF MIXING MALT WITH WATER AT VARIOUS TEMPERATURES TO HAVE ENZYME ACTIVITY CONVERT THE CARBOHYDRATE OF THE MALT INTO FERMENTABLE SUGARS
To crush a food (such as cooked potatoes) into a smooth, evenly textured mixture.
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.
A mixture of ground feeds for feeding poultry, usually a complete ration in itself.
To crush a food into smooth and evenly textured state ... more on mash here
Sugerrich liquid, from the mix of grist and hot water.
To squash foods with a fork or potato masher to make a smooth or slightly lumpy fluffy mixture.
to mix, press or otherwise make food into a soft, pulpy mass.
Grain or malt that is ground or crushed before being steeped. Used in brewing beer and in the fermentation of whiskey.
The product of the mixing of grist with hot water in the mashtun, which will eventually become wort when it will be drawn off at the end of the process.
(verb) - Release of sugars from grains into water. (noun) The mixture resulting from mashing.
Refers to the water/grain mixture during the mashing process.
Malted barley is soaked in warm water which converts its starches to sugars and becomes the wort.
Pound the food and crush it into pulp.
Crushed malted grains infused in warm water to extract fermentable malt sugars. modified: (modification) The degree to which malt is converted, manifested by the extent of acrospire growth. starter: A medium used to grow yeast cells. A good beer starter could consist of 6 tablespoons of malt extract, 1/4 teaspoon of yeast nutrient and 2 cups of water. Boil for 15 minutes. Pour into a sanitized bottle and cool to 25ยบ Celsius before adding yeast. Let stand until a foam appears on top and signs of active fermentation are present. trub: The protein break material that settles to the bottom of the boiling kettle and fermenter.
To release malt sugars by soaking the grains in water. A mash is the resultant mixture.
a mixture of mashed malt grains and hot water; used in brewing
mixture of ground animal feeds
to compress with violence, out of natural shape or condition; "crush an aluminum can"; "squeeze a lemon"
1.(verb) To make a thick mixture of hot water with crushed malt and in some cases, adjuncts, in which the grain starches are converted to sugar. 2. (noun) The mixture described in definition 1.
A prrocess by which water and malted barley, among other grains, are mixed and held at specific temperatures in order to convert the starches of the grain into sugars which can be fermented into beer.
is ground malt (germinated barley) mixed with water.
To crush a food until smooth and evenly textured.
(1) To mix a grist with hot water, and allow the malt enzymes to convert the grain starch to sugar. (2) The mixture itself.
(Verb) To release malt sugars by soaking the grains in water. (Noun) The resultant mixture.
Ground malt blended with water.
To crush a food into smooth and evenly textured state. For potatoes or other root vegetables, use a ricer, masher or food mill. While food processors provide a smooth texture more like a puree or a paste, they should not be used for potatoes.
A mixture of (wet or dry) coarse ground feed.
First stage of the brewing process, when the malt is mixed with pure hot water to extract the sugars.
A mixture of milled (crushed) malt and hot water. The mash is held at one or more temperatures in order to promote the activity of certain enzymes which further the process of reducing large starches into simpler sugars.
grist mixed with hot water.
Malt mixed with hot water to form wort. Mashing follows malting and precedes fermentation in the whisky-making process, and the mash of grist and hot water is mixed in a large, circular vessel, known as a mash tun. Mashing extracts soluble sugars from the malted grain.
Liquid composed of grist mixed with boiling water. This extracts soluble starch, which is converted into maltose by the enzyme amylase. The liquid that is drained from the mash tun and fermented is called the worts.
Soft, moist mixture, hot or cold, of grain and other feed that is easily digested by horses.
v. To soak malted grains in water at temperatures that favor enzymatic action, usually for the purpose of converting long carbohydrate chains to smaller chains of simple sugars that are optimal for fermentation by yeast, and extracting them into the water. The grains are then typically strained from the mash by lautering. n. A quantity of water and malted grains in the process of being mashed.
The pulp of the grape, including skins and seeds, that settles in a fermentation tank or barrel.
The hot water steeping process that promotes enzymatic breakdown of the grist into soluble, fermentable sugars.
This is done in a vessel, known as the mash tun, in which the malted barley (and other ingredients in the case of blended or grain whisky) is steeped in hot water and converted into a syrupy liquid, known as wort. This wort is then fermented while the remainder of the grain mass(the spent grain) makes first class cattle feed.
A mixture of the ground barley malt and hot water that forms the sweet wort after straining.
To beat or press a food to remove lumps and make a smooth mixture.
The malted barley-water mixture whereby the sugars are released, or as a verb, the process of creating this mixture.
to crush or pound, generally used in connection with cooked root vegetables, such as potatoes and turnips.
a.k.a. must The combination of basic ingredients, both solid and liquid, from which wine is made PRIOR to the fermentation having advanced to completion.
To smash or crush food, such as potatoes, into a smooth mixture.
