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mashing is the process of combining a mix of grains – typically malted barley with supplementary grains such as corn, sorghum, rye, or wheat – known as the "grain bill" with water and then heating the mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.
Crystal malts are a staple in almost every beer recipe. Light crystal malt, like C-20, is used in pale ales, the darker C-120 can be used in stouts, and every recipe in between calls for some variety of crystal. Since crystal malts are among the few styles that do not need to be mashed, they are ideal for extract and partial-mash brewers to use as steeping malts. Anyone can make this fabulously versatile malt at home. All it takes is any standard pale malt, some water and a few hours in the ove