As homebrewers, weâ€™re usually never satisfied until we know how things work. We constantly ask why and how something is done until we understand the basic concept. When you start brewing all-grain, you hit a certain temperature to hit a specific characteristic because you were told to do so. You start picking up on words like alpha-amylase, beta-amylase, mash out and protein rest, and now youâ€™re more curious than ever about whatâ€™s going on in the mash.
Here weâ€™llÂ discuss the enzymes in beer, which convert the starch in malt into soluble sugars. By understanding and makingÂ enzymes work for you, an all-grain brewer can control a multitude of componentsÂ in their beer. Here is a list of the attributes of a beer that can be controlled during the mashing process:
- Overall mouthfeel
- Alcohol content
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