Changes

''Mashing'' is a step in the [[Processes|brewing process]] that combines crushed [[Malts]] with hot water to convert complex starches into simple sugars that are more readily fermented. There are many variations of mashing, but the ''single infusion mash'' described below is easily done with home equipment, and suitable for most popular beer styles. During the [[Malting Process|malting process]] barley grains develop many enzymes that are needed for mashing. These enzymes, when heated with water in the ''mash'', react with the starches in the malt and produce ''maltose''. Maltose is a favorite food for yeast during fermentation. A related process called ''lautering'' runs hot water through the grain bed after the mash to extract the sugars and produce a sweet liquid called ''[[wort]]'' for brewing.