Saccharification (conversion)
Term from the Brauwerkstatt brewing glossary, category “Brewing and equipment”.
Explanation
The part of the mash where starch turns into sugar, usually at 62–72 °C (144–162 °F). The iodine test shows when it is complete.
Test your knowledge
Which test shows whether all the starch has been converted?
- Forced fermentation test
- Hydrometer test
- Iodine test
Show answer
Correct: Iodine test. Iodine turns starch blue-black. If a mash sample stays yellow-brown with iodine, conversion is complete.
What is a rest when mashing?
- Cooling overnight
- Holding a specific temperature so that enzymes can work
- The brewer’s lunch break
Show answer
Correct: Holding a specific temperature so that enzymes can work. Each rest favours certain enzymes, such as the maltose rest at around 63 °C (145 °F) or the saccharification rest at around 72 °C (162 °F).