Mashing is the process of rehydrating the grain used for brewing beer and sustaining it at one or more predetermined temperatures in the range of 104° F  –  158° F to promote enzyme activity for the purpose of converting nonfermentable starches and complex sugars into fermentable sugars and in some cases to also breakdown proteins.  The temperature or temperatures used during the mashing process determines which enzymes are active in turn affecting the size and shape of sugar molecules that result and thus the taste and mouth feel of the finished beer.

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