The process of mashing is an integral step in beer production, where the brewer combines crushed grains with hot water to extract fermentable sugars. During this process, enzymes naturally present in the grains convert complex starches into simpler sugars that yeast can later consume and convert into alcohol. The mash typically takes place at a specific temperature range to optimize enzyme activity and sugar extraction.
On the other hand, mashout is an optional step that some brewers choose to incorporate after the completion of the mash. Mashout involves raising the temperature of the mash to around 168°F (75°C) before proceeding to the next step, which is lautering or separating the liquid wort from the spent grain. This temperature is chosen because it helps denature the enzymes present in the mash, effectively halting their activity and limiting further sugar conversion.
The primary purpose of mashout is to ensure that the wort collected during lautering contains as much of the desired sugars as possible, without the risk of continued enzymatic activity. By raising the temperature, the enzymes are rendered inactive and unable to break down any remaining starches into fermentable sugars. This step essentially “locks in” the sugar profile achieved during the mash and prevents further modification.
Additionally, mashout can help improve the efficiency of lautering by reducing the viscosity of the mash. As the temperature increases, the viscosity decreases, making it easier for the wort to flow through the grain bed during sparging. This can result in better extraction and higher wort yields.
Furthermore, mashout can have an impact on the final beer flavor profile. By denaturing the enzymes, mashout limits the fermentability of the wort, meaning that fewer sugars will be converted into alcohol during fermentation. This can lead to a beer with a slightly higher residual sweetness and body. However, it's worth noting that the impact of mashout on the overall beer flavor is typically subtle and may not be noticeable in all beer styles.
To perform a mashout, brewers gradually increase the temperature of the mash to the desired level, usually by adding hot water or applying heat directly. The duration of the mashout can vary but is often around 10-15 minutes. After this step, the brewer proceeds with lautering, transferring the wort to the boil kettle for further processing.
While the primary purpose of mashing is to convert starches into fermentable sugars, mashout is an optional step that denatures enzymes, limits further sugar conversion, improves lautering efficiency, and can subtly influence the final beer flavor profile. It is a technique used by brewers who want to optimize their brewing process and achieve specific outcomes in their beer.