Mash and wort tub

In the mash tub, the ground malt is mixed with water of a specific temperature and left to soak (mashing). This sounds simpler than it actually is, because only the exact temperature and the perfect timing give the enzymes their power. The enzymes break down the starch into malt sugar. We can monitor the progress of the enzymes by placing some of the mash onto a white porcelain plate and adding a little iodine to the edge of the mash. Starch takes on a blue colour if iodine is added. Once all of the starch is transformed into sugar, there is no more colour reaction (normal iodine). Now we can pump the mash into the lauter tub.