Entry #9:
MASH (Brewing)
Definition: The sludgy soup of crushed grains and liquor that is the beginning of any brew. Some might think it's just related to hydrating it. But it's more than that. Just like the whole brewing process there is chemistry going on here.
Each enzyme performs a slightly different task and needs a variation in temperature to work. For example, a cool mash (145 degrees) produces a very fermentable wort. Add in a specific style of yeast and it creates a dry beer. However a warmer mash will create a sweeter beer. So it shows just how important the mash is to the process of brewing. It can change the whole beer based on temp. Mashing usually takes about an hour. And is then followed by sparging.
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