Pilsner Urquell to this day is mashed this way via a triple decoction mash. The method of mashing to create the Bohemian Pilsner of 1842 was decoction mashing whereby a portion of the malt and liquid would be removed from the mashing vessel and boiled and subsequently returned to the mash vessel to increase the heat to a proper temperature to activate enzymes to convert starch to sugars. The resulting wort is then fermented by the lager yeast. Malt goes through the process of mashing to convert the starches in the malt to a sugar liquid solution which is called wort.
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