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Mashing
In brewing and distilling, mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the "grain bill", and water, known as "liquor", and heating this mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.〔Audrey Ensminger, 〕 There are two main methods—infusion mashing, in which the grains are heated in one vessel; and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature.〔Dan Rabin, Carl Forget, 〕 Mashing involves pauses at certain temperatures (notably ), and takes place in a "mash tun"—an insulated brewing vessel with a false bottom.〔"Abdijbieren. Geestrijk erfgoed" by Jef Van den Steen〕〔(Bier brouwen )〕〔(What is mashing? )〕 The end product of mashing is called a "mash".
==Infusion mashing==
Most breweries use infusion mashing, in which the mash is heated directly to go from rest temperature to rest temperature. Some infusion mashes achieve temperature changes by adding hot water, and there are also breweries that do single-step infusion, performing only one rest before lautering.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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