From the HBD Archive
From: mcnally@wsl.dec.com
Subject: mashing oats
Date: 1992-07-10 15:58:42 GMT

Oats have no diastatic capacity; they can't starch-convert themselves.
The process of mashing is more than just getting the grain hot and wet.
Barley and wheat (and maybe rye) contain lots of amylase enzymes that
become active at mash temperatures. The enzymes break the starches
down to simpler sugars that are fermentable (and taste sweet).

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Mike McNally mcnally@wsl.dec.com
Digital Equipment Corporation
Western Software Lab

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