A tradition and labour intensive method of mashing. A portion of the mash is removed, heated to boiling, then returned to the mash tun. Often used multiple times in certain mash programs. The purpose is to:
- Raise the temperature of the main mash
- Make the starches more accessible
Some brewers (esp German) believe it develops more depth and character. Others believe it is a waste of time!
By Justin Beerber on Mar. 28, 2016