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The most abundant ingredient used to make beer is barley that goes through the

melting process, which makes the starches contain their incapable of being enzymatically converted

into fermentable sugar. In order for this to occur, the malt must be crushed then steeped in water

that falls within a specific temperature range for enough time to allow for complete conversion.

As most brewers were taught, this typically falls somewhere between 60 and 90 minutes.

But is that really necessary? You're listening to the Bruloscopy podcast. I'm your host, Marshall

Shott. In this episode, I'm joined by contributor Andy Carter to talk about the impact of reducing

the mash length, particularly as it pertains to Blondale.

Yeah, so there's a common thing you read your books. You get your first pamphlet or whatever

on home brewing and they say 60 minutes. A lot of times, when you learn some new activity,

you just want to stick to the root processes. You don't know what you're doing yet. You don't know

...