MASHING

First step in the Mashing process involves mixing the milled grain with temperature controlled water. Amount of water added will determine the mash consistency known as “Liquor to Grist ratio” Ideal figures of liquor to Grist 2.5-3.5 L of water per KG of dry grist ratio Liquor to Grist ratio is also Important while preserving the enzymes. High hot can dinature enzymes making them loose their activity & subscqunhy cause a thicker mash. A Lower liquor to grist ratio will Heat up more evenly & better protects the enzymes.