Einfach Mashing

The conversions from starch to
sugar take place during the mash.
This is arguably the most important
part of the brew day, giving the beer
much of its character. Mashing is
essentially the restarting of the
enzymatic machinery put on hold
when the malt was dried. To do this
we add water and heat. The
temperatures and methods we use
have a huge effect on beer.
Different temperatures favor the
creation of different sugars which
then effects fermentation and flavor.

The mash is central to the distinction between
German and English beer. The difference is how the
heat is applied. The English tradition uses infusion
mashing, the addition of hot water to the grain. The
German tradition uses a more complicated
decoction mash. Cool water is added to the grain
and the mash is then divided in two. One part gets
boiled, the other does not. When the two are added
back together you get your hot mash. Both methods
end in the same place, hot mash. However the
decoction mash has been boiled, thus pulling
flavors from the grains that you can't get any other
way.
We perform a double decoction for all our brews
(the mash is separated and boiled twice) to cover a
wide range of temperatures for optimal flavor and
starch conversion. This intensive mash procedure
is relatively rare in US micros. However, if you strive
to make an authentic German beer, it is the only
way.