Equipment Glossary Acknowledgements

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Section 1
Brewing Your First Beer With Malt Extract
Section 2
Brewing Your First Extract and Specialty Grain Beer
Section 3
Brewing Your First All-Grain Beer
14 How the Mash Works
15 Understanding the Mash pH
16 The Methods of Mashing
17 Getting the Wort Out (Lautering)
18 Your First All-Grain Batch
Section 4
Formulating Recipes and Solutions


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Chapter 14 - How the Mash Works

14.3 Doughing-In

To the best of my knowledge, the temperature rest (holding period) for phytase is no longer used by any commercial brewery. However, this regime (95-113F) is sometimes used by brewers for "Doughing In"- mixing the grist with the water to allow time for the malt starches to soak up water and time for the enzymes to be distributed. The debranching enzymes, e.g. limit dextrinase, are most active in this regime and break up a small percentage of dextrins at this early stage of the mash. The vast majority of debranching occurs during malting as a part of the modification process. Only a small percentage of the debranching enzymes survive the drying and kilning processes after malting, so not much more debranching can be expected. With all of that being said, the use of a 20 minute rest at temperatures near 104F (40C) has been shown to be beneficial to improving the yield from all enzymatic malts. This step is considered optional but can improve the total yield by a couple of points.

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How the Mash Works
An Allegory"
Mashing Defined
The Acid Rest and Modification
The Protein Rest and Modification
The Starch Conversion/Saccharification Rest
Manipulating the Starch Conversion Rest
Real Beer Page

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Appendix A - Using Hydrometers
Appendix B - Brewing Metallurgy
Appendix C - Chillers
Appendix D - Building a Mash/Lauter Tun
Appendix E - Metric Conversions
Appendix F - Recommended Reading

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All material copyright 1999, John Palmer