The process of breaking peptide or other bonds using a water molecule. A mashing method in which grain is mixed with hot water and the mixture is not boiled. See also Single Infusion, Step Infusion. A measure of the actual bitterness level of beer. An atom or bound group of atoms that carries an electrical charge.
Water contains ions that affect enzyme activity in the mash, and others that affect beer flavor.
An ion that causes haze and hampers yeast. A large vessel, similar in shape to a mash tun, usually made of copper or stainless steel in which the wort is heated. A large furnace with a perforated floor heated by either fire or heaters through which malt is dried and roasted. The large head of foam that forms on the surface of the wort during the early stages of fermentation. A large vessel with a perforated false bottom.