The German beer law prohibits the use of adjuncts, including sugar. Holding the mash at a specific temperature to induce certain enzymatic reactions. RIMS Recirculating Infusion Mash System. A temperature-controlled mash procedure that employs multiple temperature rests and constant circulation of the mash liquor. With this mashing method the temperature of the mash is changed by applying heat to the mash tun or heat exchanger to produce the desired temperature increase.
Typical steps are acid rest, protein rest, saccharification rest and mash out.
Often RIMS temperature is controlled by a electrical device or computer. The motion of the rollers draws grain into the crushing mechanism. rootlet The small immature root structures that appear during germination. These structures are removed during the malting processing. Certain bacteria produce gums, which cause this condition. The nearly fermented beer, ready for lagering.