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Brew 01

Mashing Terms 01

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.
Created by: Brewlab