During the mashing process the ground malt is mixed with water. Subsequently, the mixture runs through a temperature and time program. Meanwhile the enzymes break down the starch molecules contained in the malt to sugar.
Reliable temperature control of the mashing process with the JUMO IMAGO 500
During the mashing process the starches derived from the barley are broken down by the enzymes into sugar. Because enzymes are highly sensitive to temperature, the most important factors during mashing are temperature and time. The JUMO IMAGO 500 ensures optimum control: It works with a screw-in resistance thermometer with connection head and tapered test prod for faster response times. JUMO also has a trusty expert for reliable documentation of the mashing process: JUMO LOGOSCREEN nt.