Description
Fermented grain mash brewing is the process of converting starches to sugars and fermenting them into beer.
Technical
During mashing, alpha‑amylase and beta‑amylase hydrolyse starches to maltose, maltotriose and glucose. Yeast then ferments these sugars to ethanol and CO₂, lowering the pH from ~5.5 to ~4.0. Proper temperature control optimises enzyme activity, yeast health, and flavour development.
Science
Primary Reaction
Starch hydrolysis to fermentable sugars followed by yeast fermentation of sugars to ethanol and CO₂
Sensory Profile
Aroma ()
maltysweethoppyyeastycitrusbreadycaramelfloralspicyfruity