Editing Maltase mash

{{in progress}}

When increased [[ester]] formation is desired during [[fermentation]], a "maltase mash" can be used, which is designed to increase the [[sugars and dextrins|glucose]] percentage, which causes the [[yeast]] to produce more esters such as ethyl acetate and isoamyl acetate.<ref name=esslinger>Krottenthaler M, Back W, Zarnkow M. Wort production. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref><ref name=kunze>Kunze W. Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VLB Berlin; 2019.</ref> In this process, the largest part of the grist is [[mashing|mashed]] normally (employing maltose and glycoprotein rests) and then the rest of the grist is added during a lower temperature step. The lower step is in the optimal range of maltase, which is added by the new grist. Cooling the mash can be achieved by using a [[wort chilling|chiller]], using cold water in a HERMS, or by adding cold water directly. Logistically it may be difficult to avoid [[oxidation]] with this type of mash.

Maltase mash:
# 144°F (62°C) for 30 minutes
# 162°F (72°C) for 20 minutes
# 113°F (45°C) for 40 minutes or longer
# 162°F (72°C) for 20 minutes
# 169°F (76°C) for 5 minutes

== See also ==
* [[Mashing]]
* [[Weissbier]]

== References ==