Discussion
Mashing in brewing refers to
Answer: A
Correct answer: Holding milled malt in warm water so enzymes convert starch
Mashing holds the crushed malt at around 63 to 68 degrees, the range in which the amylases developed during malting work fastest without being destroyed. Over an hour or so they convert the starch into maltose and other fermentable sugars, and the sweet liquid drawn off is the wort.
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