The initial step in wort production is to create malt from dried, sprouted barley. The malt is ground into grist.
The grist is mashed, after this, mixed with hot water and steeped, a complex and slow heating process that starts enzymes to convert the starch in the malt into sugars. At set intervals, most notably when the mixture has reached temperatures of 43 °C, 61 °C, and 77 °C, the heating is briefly halted. The temperature of the mixture is increased to 80 °C for mash-out.
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