These hard ends resist milling and saccharification. Steeping barley provides the moisture required for seed growth. The term steeping also refers to the practice of crushing and immersing specialty grains in the brewing kettle prior to producing wort with malt extract. A temperature-controlled mash procedure often called a step mash that employs multiple temperature rests. With this mashing method the temperature of the mash is changed by applying heat or introducing hot water to produce the desired temperature increase.
Typical steps are acid rest, protein rest, saccharification rest and mash out.
The target temperature of a mash rest, the temperature at which a desired reaction occurs. A fermentable disaccharide consisting of one unit of dextrose, and one unit of fructose. It occurs naturally in malt. Sucrose is also known as common table sugar. Rotten eggs, burning matches.