1. LOVING THE MASH: Its Not A Four Letter Word The BJCP Exam 2011
Richard De Palma
New York City Homebrewers Guild
Westchester Homebrewers Organization
May 2011

2. MASH
“I believe the most important part of brewing a great beer takes place in the mash. This is really where beer is made.”
Michael “Mufasa” Fergeson
“Mashing is the heart and soul of brewing.”
Randy Mosher

3. The Brewing Process THE MASH The Idea: brew a beer Recipe formulation
Ingredient procurement and processing
THE MASH
The Boil (including hop additions)
Cooling
Fermentation
Racking
Carbonation
Packaging
Drinking

4. The M-word
“Its that M-word: Mashing. The beast in the homebrew closet. A snarling tangle of chemistry, hoses, uncertainty, and chances for things to go terribly wrong.
Well, a monster can be a pussycat if you just scratch its ears the right way.”
Randy Mosher, Radical Brewing 37 (Brewers Publ. 2004)

5. MASH: What Is It?
“Mashing is mixing crushed malted [and unmalted] cereal grains (the grist) with water at a certain ratio for specific times at specific temperatures.”
Gordon Strong, Brewing Better Beer 29 (Brewers Publications 2011).
“Mashing is the term for the hot water steeping process that hydrates the malt, gelatinizes its starches, releases its natural enzymes, and converts the starches into fermentable sugars.”
John J. Palmer, How to Brew, 141 (Brewers Publications 2006).

6. MASH: What Is the Goal? WORT PRODUCTION:
taking (mostly) grain–based raw ingredients and turn them into wort: the nutrient-rich, highly fermentable, sugar-laden soup that we then flavor with hops (and other spices) and ferment using yeast, to make beer.

7. Isn’t there more to it than that? Yes.

8. What Characteristics of The Finished Beer Can be Manipulated in the Mash?
Virtually all of them:
Flavor
Body
Mouthfeel
Aroma
Fermentability
Alcohol Content
Color

9. In Order to Understand The Mash and Make the Right Choices To Achieve Your Target Wort, You MUST Understand the Role of ENZYMES!

10. ENZYMES
“Enzymes”: amazing protein molecules located in the grain and developed during the malting process.
Enzymes are “catalysts”: a material that participates in a chemical reaction without being altered.

11. ENZYMES
In the mash, enzymes systematically break down complex carbohydrates, proteins and other constituents in the grains to produce fermentable sugars and other desirable compounds and conditions.

12. ENZYMES
“brewing itself can be regarded as a series of enzyme-mediated reactions.”
George Fix, Principals of Brewing Science 40 (Brewers Publ

13. ENZYMES
Characterized by “specificity”: each enzyme works on only a few (perhaps only one) “substrate” to drive a very specific reaction
“Lock and Key” Theory:

14. Carbohydrates = Carbohydrase
ENZYMES
Examples:
Enzymes that break down:
Proteins = Proteinase
Glucans = Glucanase
Carbohydrates = Carbohydrase

15. This is the key to understanding the Mash
ENZYMES
Enzyme activity is directly affected by:
Temperature pH
Pressure
This is the key to understanding the Mash

16. ENZYMES Table 11 - Major Enzyme Groups and Functions
Optimum Temperature Range
Working pH Range
Function
Phytase
86-126°F
Lowers the mash pH. No longer used.
Debranching (var.)
95-113°F
Solubilization of starches.
Beta Glucanase
Best gum breaking rest.
Peptidase °F
Produces Free Amino Nitrogen (FAN).
Protease
Breaks up large proteins that form haze.
Beta Amylase °F
Produces maltose.
Alpha Amylase °F
Produces a variety of sugars, including maltose.
Note: The above numbers were averaged from several sources and should be interpreted as typical optimum activity ranges. The enzymes will be active outside the indicated ranges but will be destroyed as the temperature increases above each range.
John J. Palmer, How to Brew, 143, Table 11 (Brewers Publications 2006)

17. ENZYMES
“One of the biggest misconceptions about enzymes is that they work like transistors or diodes – that they just switch on or off under specific conditions. Don’t think of a switch, think of a bell curve – there is a region where the enzymes are most active, but they are still functioning outside the prime temperature range.”
Gordon Strong, Brewing Better Beer 29 (Brewers Publications 2011)

18. ENZYMES
Denaturing: irreversible process by which enzymes break down by (usually) being exposed to heat beyond their normal functioning range.

19. The Mash Process: Control
Mashing is the process by which we use specific temperatures and pH ranges to control enzymatic activity, creating the wort we desire.

20. The Mash Process
Both malted and unmalted grains have their starch reserves locked in a tightly packed protein/carbohydrate matrix that prevents the enzymes from being able to access the starches for conversion to the more simple sugars that yeast can ferment.

21. The Mash Process
Modification: the degree to which cell walls and the protein/carbohydrate matrix in the endosperm is broken down during malting.
Most commonly used indicator of modification is the soluble-to-total protein ration (aka Kolbach Index)
30-35% = under-modified
36-40% = moderate
40-44% = well-modified
44-48 = highly modified
Degree of modification can drive the type of mash regime you use.

22. The Mash Process
Before the enzymatic reactions can take place, the malt must be pre-processed:
Milling: individual kernals are cracked open to expose the starchy endosperm
Liquifaction: starch granules take up water in the mash naturally; aided by α-amylase which penetrates starch skin and aides water uptake
Gelatinization: starch literally bursts open making it accessible to enzymatic attack; occurs for malt at 60° - 65°C (140° - 150°F)

23. Strike Water Volume and Temperature
The Mash Process
Strike Water Volume and Temperature
Water to Grain Ration
Mash tun capacity
Enzymatic considerations – thinner mash creates a more fermentable wort
Uniformity of temperature of mash
System water loss (pumps, hoses, false bottom)
Strike water temperature
Temperature of grain
Thermal mass of mash tun
Target temperature after dough in

24. TYPES OF MASH REGIMES SINGLE INFUSION STEP INFUSION DECOCTION
DOUBLE MASH
SOUR MASH
PARTI GYLE
Viewed this way, the mash process is a continuation of the malting process

25. SINGLE INFUSION MASH Single saccharification rest for entire mash
Temperature considerations: usually between 148°-155°F
Lower temperature favor β-amylase activity – more fermentable wort
Higher temperature favors α-amylase activity – less fermentable wort
Time considerations: usually one hour
Actual conversion usually within 30 minutes
At lower temperatures, may lengthen rest time, e.g., seventy-five or ninety minutes
Test for conversion – iodine, taste
Viewed this way, the mash process is a continuation of the malting process

26. SINGLE INFUSION MASH Used for today’s well modified malts
Starches and proteins converted during malting
Protein rests with well-modified malts may deteriorate medium molecular weight proteins needed for head retention
Most used by pro brewers
Most economical
Single vessel
Less energy
Less time
Viewed this way, the mash process is a continuation of the malting process

27. SINGLE INFUSION MASH
Viewed this way, the mash process is a continuation of the malting process

28. VORLAUF Recirculate the wort through the mash bed
Helps make mash temperature uniform
Sets the grain bed as a filter
Clarifies the wort
manually
pumps
gravity (?)
Viewed this way, the mash process is a continuation of the malting process

29. MASH OUT
Mash Out: 168°-170°F.
Denatures enzymes and fixes the fermentable sugar composition of the wort.
Also, thins the mash, making it easier to lauter.
Do not allow water to be too hot (above 170º F), can cause extraction of tannins and other harsh and astringent materials from the grain husks.
Viewed this way, the mash process is a continuation of the malting process

30. LAUTER AND SPARGE
Lauter is the process by which the wort is separated from the grain husks and other left over materials in the mash
Same vessel or separate vessel
whirlpool
Sparging is the “rinsing” of the grain to obtain the sugars for transfer to the boil kettle
Batch sparging
Fly sparging
No sparge
pH (above 8) and water temperature (above 170º F) can cause extraction of unwanted harsh and astringent flavors (tanninis in husks)

31. STEP MASH
Similar to single infusion, but where the wort is raised through successive “steps” or rests to activate multiple enzymatic reactions
Viewed this way, the mash process is a continuation of the malting process

32. STEP MASH Temperature raises Direct fire Steam RIMS HERMS Decoction
Viewed this way, the mash process is a continuation of the malting process

33. STEP MASH Common Mash Rests
Ferulic Acid Rest: 111°-115°F (20 minutes) to develop ferulic acid in weizens metabolized by weizen yeast to create 4-vinyl guaiacol
β-Glucanase Rest: 98°-113°F (20 minutes) if a large percentage of starchy adjuncts (unmalted and flaked wheat, rye or oats) are used: breaks down gummy glucans
Viewed this way, the mash process is a continuation of the malting process

34. STEP MASH Common Mash Rests
Protein Rest: 122°-131°F (10-20 minutes) to allow proteolytic enzymes to work, principally proteases and peptidases; in undermodified malt, can create medium-weight molecular proteins that can reduce chill haze and help with head retention. Skip with well-modified malts (e.g., British and U.S. pale malts). Pilsner malts and under-modified German malts may benefit. Also use if high percentage adjuncts (with a β-glucanase rest)
Viewed this way, the mash process is a continuation of the malting process

35. STEP MASH Common Mash Rests
β-Amylase Rest: 142°-149°F (60 minutes). This is the primary saccharification rest. β-amylase drives the reactions which cleave the ends of long chain starches off, forming maltose. Works well in a pH of 5.0 to 5.6 range.
Viewed this way, the mash process is a continuation of the malting process

36. STEP MASH Common Mash Rests
α-Amylase Rest: 154°-162°F (60 minutes). This is the other saccharification rest. α-amylase drives the reactions which also create more longer-chain, unfermentable sugars, such as dextrins, in addition to forming maltose. Works well in a pH of 5.1 to 5.9 range.
Viewed this way, the mash process is a continuation of the malting process

37. STEP MASH
George Fix, Principles of Brewing Science 96, Table IIA-2 (Brewers Publ. 1989)
Viewed this way, the mash process is a continuation of the malting process 37

38. DECOCTION MASH Historical German and Czech Method of Mashing
Still used with under-modified malts, particularly German and Czech (Moravian) pilsner malts, to obtain significant maltiness in a dry beer.
Viewed this way, the mash process is a continuation of the malting process

39. DECOCTION MASH
Typically mash is begun at a low temperature rest, i.e., acid or protein rest
A portion of the mash (the “decoction”) is removed to another kettle and raised to saccharification temperature for a short rest, and then boiled for 20 minutes or more.
The “decoction” is then returned to the main mash, which raises its temperature of the main mash to the next rest.
Repeat.
Mash out.
Viewed this way, the mash process is a continuation of the malting process

40. DECOCTION MASH
The decoction removed can be either “thick” or “thin” (relatively)
30-40% of mash
1 qt thick mash for each pound of grain
In the decoction, the malt kernal is exploded by the boiling and allows more complete access to the starch for conversion
Tannins are not a worry because of the low pH
The enzymes are left in the main mash so they are not denatured on work on the returned “decoction” to create more complete saccharification
Viewed this way, the mash process is a continuation of the malting process

41. DECOCTION MASH Single, Double and Triple Decoctions
Viewed this way, the mash process is a continuation of the malting process

42. OTHER MASHES AND RELATED CONCEPTS
DOUBLE MASH
SOUR MASH
PARTI GYLE
Mini-Mash
Viewed this way, the mash process is a continuation of the malting process

43. Brewhouse Efficiency
Brewhouse efficiency equals the percentage of potential extract your brewhouse actually obtains from the ingredients
My brewhouse efficiency is ~70%
Professional Brewers strive for above 90%
Extreme efficiency imparts astringent characteristics
Ingredients like sugar, extract, honey and maple syrup have a 100% efficiency (in boil)

44. Don’t Stress
There are specific questions on the BJCP exam that require knowledge of the mash, its processes and reactions, including the role of enzymes
These questions are already available for you to use to focus what you need to know about the mash for the exam.
Take practice questions and write out full answers – it will help a lot in getting a passing score!

45. BJCP EXAM QUESTIONS Troubleshooting
T1. Describe and discuss the following beer characteristics. What causes them and how are they avoided and controlled? Are they ever appropriate and if so, in what beer styles? (three will be given). Address the following topics:
3 points: Describe each characteristic.
4 points: Identify the causes and controls for each characteristic.3 pointsIdentify appropriate/inappropriate styles.
The choices will be drawn from:
a) cloudiness b) buttery c) low head retention
d) astringency e) phenolic f) light body
g) fruitiness h) sourness i) cooked corn
j) bitterness k) cardboard l) sherry-like
m) acetaldehyde n) alcoholic 45 45

46. BJCP EXAM QUESTIONS Troubleshooting
T2. Explain how the brewer gets the characteristics a) good head retention, b) clarity in a beer, and c) a proper diacetyl level for style in his/her beer. What causes them and how are they controlled. Are they ever not required and if so, in what beer styles. Address the following topics:
3 points: Describe each characteristic.
4 points: Identify the causes and controls for each characteristic.
3 points: Identify appropriate/inappropriate styles. 46 46

47. BJCP EXAM QUESTIONS Troubleshooting
T3. What are body and mouthfeel? Explain how the brewer controls body and mouthfeel in his/her beer. Cover the following topics:
5 points: Describe each characteristic.
5 points: Identify the causes and controls for both. 47 47

48. BJCP EXAM QUESTIONS The Brewing Process
T11. Describe and explain the role of diastatic and proteolytic enzymes in the brewing process and how they affect the characteristics of the finished beer. Address the following topics:
5 points: Describe what they are.
5 points: Describe how the affect the finished beer. 48 48

49. BJCP EXAM QUESTIONS The Brewing Process
T13. Explain what happens during the mashing process, including times and temperatures as appropriate. Describe three different mashing techniques and the advantages and disadvantages of each. Address the following topics:
5 points: Describe the process.
3 points: Identify three techniques.
2 points: Identify advantages and disadvantages of each. 49 49

50. BJCP EXAM QUESTIONS The Brewing Process
T14. Provide a complete ALL-GRAIN recipe for a “STYLE,”* listing ingredients and their quantities, procedure, and carbonation. Give volume, as well as original and final gravities. Explain how the recipe fits the style's characteristics for aroma, flavor, appearance, mouthfeel, and other significant aspects of the style.
*Styles may include:
Belgian Tripel Oktoberfest
Classic American Pilsner Doppelbock American IPA
Bohemian Pilsner Robust Porter Weizen
German Pilsner Dry Stout English Pale Ale 50 50

51. Any Questions?