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(ePub File) Mashing
(ePub File) Mashing

Meet the Author: Listen to Evan Evans discuss this book.

  • Provides a comprehensive foundation in the biochemistry of mashing, enabling brewers to confidently fine-tune the process with desirable results
  • Instructs brewers how to target key malt and mash parameters to troubleshoot quality and efficiency issues stemming from the mashing process
  • Includes practical examples of what happens when the mashing process is modified

Item No. 96575D
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Also available in Print Format

With a career in malt quality research, Evan Evans has had many conversations with maltsters and brewers about the practical aspects of mashing. In Mashing, he provides an informed perspective on the mashing process, ranging from foundational knowledge to brewing applications.

Evans coined the phrase “from grass to glass” to summarize his perspective on malting quality. He approaches the topic from a malt chemist’s perspective, showing how the equipment interacts with malt quality so that brewers can fine-tune the process to consistently produce the style and brand of beer desired or make the necessary adjustments to produce a new beer.

Over the years, Evans has learned that most practical advances in malt quality and brewing result from subtle adjustments rather than quantum shifts. To this end, he strives to provide a holistic understanding of mashing by encompassing malt quality, equipment, and process control. He also includes practical examples of what happens when the mashing process is modified—from mash temperature and time to water-to-grist ratio and malt grinding.

Readers will emerge from this book with a deeper understanding of the foundations of mashing biochemistry, such as the relationships between starch and starch-hydrolyzing enzymes and between proteins and proteases. Readers will be able to knowledgeably integrate malt quality with brewhouse engineering to develop new beer brands and understand how to modify the mash to produce lite beers and low-alcohol beers. They also will be able to target key malt and mash parameters to troubleshoot quality and efficiency issues that stem from mashing, including fermentability, flavor stability, and filterability.

Mashing ePUB File


1. Introduction: Overview of Process


2. Brewers’ Mashing Decisions Guided by Conventional Malt Quality Reports


3. Mash Substrates and Enzymes: Starch and Starch-Degrading Enzymes


4. Mash Substrates and Enzymes: Protein and Protein-Degrading Enzymes


5. Mash Substrates and Enzymes: Cell Walls


6. Mash Substrates and Enzymes: Lipids and Their Enzymes


7. Reflections on Improving Malt Quality Testing to Improve Modern Mashing Practice


8. Specialty Malts


9. Malt Milling


10. Water, Specifically Brewing Liquor


11. Choice of Fundamental Mash Temperature Program


12. Commercial Exogenous Enzyme Addition


13. Engineering: Premash Mixers and Mash Tun Technology


14. High Gravity Brewing


15. Conclusion


Index

About the Author

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One download is permitted with the purchase of this product. The purchaser agrees not to sell, rent, distribute, broadcast, or otherwise assign any rights to the ePub content or any part of it to a third party without permission in writing from ASBC. The purchaser also agrees not to remove or alter proprietary notices or labels on the content and not to attempt to bypass, alter, remove, or otherwise circumvent features intended to protect the content without written permission from ASBC.

ASBC will replace an ePub file determined to be defective upon downloading and/or opening the file. Damage to or loss of content following successful use of the file is the purchaser’s responsibility.

Publish Date: 2021
Format: ePUB File
ISBN: 978-1-881696-57-5
Pages: 155

By Evan Evans

Mashing ePUB File

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