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3.2.1.3.2 Effect of mashing time on starch degradation
The enzymes certainly do not work uniformly
throughout mashing. Instead two time-dependent
stages in enzyme activity can be distinguished
amylase activity dependent on mash temperature and rest
duration
1. The maximum enzyme activity is reached
after 10-20 min. The maximum enzyme
activity is greater at temperatures between
62 - 63 °C than at 65 -66 °c.
2. After 40-60 min enzyme activity at first decreases
rapidly, but the reduction in activity
continuously decreases.
From this it must be concluded that the effect
of the mashing temperature must always be
considered in relation to the duration of mashing.
In general:
1. With increasing mashing time the concentration
of the extract solution increases. But
the rate of increase becomes slower and
slower.
2. With increasing mashing time (especially
when mashing at 62 -63 °C) the maltose
content increases and with it the attenuation
limit. These worts should produce a
vigorous main fermentation."