Question

In the mashing process, the mash is held at ………. degree C for complete dextrinification.

• A. 50‐55
• B. 60‐65
• C. 70‐75
• D. 80‐85

Hint:

Think of $\alpha$-amylase as the "Liquidizer." It works at higher temps ($70-75$) to chop big starch into dextrins. $\beta$-amylase is the "Sugar-maker" working at lower temps ($60-65$).

Answer 1

The Correct Option is C

Step 1: Understanding the Question:
Mashing is a key step in brewing and distilling where ground malt is mixed with water to convert grain starches into sugars. The question asks for the temperature range optimal for "dextrinification" (the breakdown of starch into dextrins).

Step 2: Detailed Explanation:

• Amylase Enzymes: Mashing relies on two main enzymes: $\alpha$-amylase and $\beta$-amylase.

• $\beta$-amylase: Optimal at 60-65 $^\circ$C. It produces maltose (fermentable sugar). This is the "saccharification rest."

• $\alpha$-amylase: Optimal at 70-75 $^\circ$C. This enzyme acts randomly on starch chains to produce smaller fragments called dextrins. This stage is known as the "dextrinification rest." Dextrins are non-fermentable and contribute to the "body" and "mouthfeel" of the final beer.

• Protein Rest (A): 50-55 $^\circ$C is for protein breakdown.

• Mash Out (D): 80-85 $^\circ$C is used to stop all enzymatic activity before filtration.

Step 3: Final Answer:
Complete dextrinification by $\alpha$-amylase occurs at 70-75 $^\circ$C.