Q.1
Simply put, the main purpose of the mash is to convert __________ from the malt into __________.
starches; protein
fermentable sugars; alcohol
protein; starches
starches; fermentable sugars
Q.2
Which of the following is not one of the four types of diastic enzymes that hydrolyze starches into sugars?
Protease
Limit dextrinase
Alpha-glucosidase
Beta-amylase
Q.3
In the mash, enzyme activity is most active within the first _______ minutes.
10
20
45
60
Q.4
The water-to-grain ratio of a standard mash is typically within ________ quarts of water per pound of grain
0.5 - 1.0
1.5 - 2.0
3.0 - 3.5
4.5 - 5.0
Q.5
The process of separating and draining out the liquid wort from the mashed grains is called…
lautering
sparging
mashing out
the vorlauf