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Brew 01
Mashing Terms 01
Term | Definition |
---|---|
Decoction | A mash process where portions of the mash are boiled and returned to raise the temperature. |
Sparging | The washing of the mash by fresh liquor to rinse out residual sugars. |
FAN | The amount of small compounds containing nitrogen released into the wort in mashing, |
Alpha Amylase | One of the major enzymes which digests bonds within the starch chains. |
Beta Amylase | One of the major enzymes which digests starch releasing molecules of maltose from the ends of starch chains. |
Beta Glucan | The polysaccharide in malt which is mostly digested during malting but some of which remains and is released in mashing and provides viscosity to the wort. |