Homebrew: 1. Maischen

The first step consists of extracting the wort out of the malt. This is done under controlled temperature setpoints and defined resting times.

Four temperatures are important to hold for a certain period of time for the conversion process:

1. 47-53°C: „Eiweißrast“ – protein gets broken up by special enzymes. Today, this step is not always necessary since in processed malts very little protein is left to begin with. And a little amount of protein is needed for good foam on the final beer!
2. 62-65°C: „Maltoserast“ – beta-amylase enzymes get re-activated at this temperature and begin converting starch to maltose (sugar). Later on, the yeast converts this sugar to ethanol.
3. 70-73°C: „Verzuckerungsrast“ – alpha-amylase enzymes get re-activated at this temperature and being converting starch to dextrin. The yeast can only marginally process dextrin. Dextrin leads to a sweet and full-bodied taste in the final beer.
4. 76-78°C: „Abmaischen“ – force remaining alpha-amylase to get re-activated to convert the remainder of the starch to dextrin. Having any starch left in the wort is highly undesired since this will lead to a fatty and unpleasant taste in the final beer.

A longer Maltoserast means more maltose and therefore ethanol gets produced, leading to a stronger beer. On the other hand, a shorter Maltoserast means more starch is left for dextrin production which leads to a fuller taste. In conclusion, temperature control and timing is crucial for achieving the correct balance between maltose and dextrin, which determine the final strength and taste of the beer.