What is a "step mash"?

Mashing is the process that converts the starch in the malt to sugar so the yeast can use the sugar as a food source. When barley is malted a variety of enzymes are created and each one has it's own temperature region that allows it to be active. A step mash holds the grist and a specific temperature for a specified amount of time to allow an enzyme to act. A typical rest schedule is: 122F 5 Min. Protein Rest 144F 30 Min. Beta Amylase Saccrification 156F 30 Min. Alpha Amylase Saccrification 170F 5 Min. Mash Out to Denature the Enzymes It is rare to use all of the steps, and there are a couple more that we don't list here that are even less common. An often used mash schedule is Protein Rest, Beta, Alpha and Mash Out only.

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