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Mashing
Readers will emerge from this book with a deeper understanding of the foundations of mashing biochemistry, such as the relationships between starch and starch-hydrolyzing enzymes and between proteins and proteases. Readers will be able to knowledgeably integrate malt quality with brewhouse engineering to develop new beer brands and understand how to modify the mash to produce lite beers and low-alcohol beers. They also will be able to target key malt and mash parameters to troubleshoot quality and efficiency issues that stem from mashing, including fermentability, flavor stability, and filterability.
155 pages, Paperback
Published January 1, 2021
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