The Mash Process

How to make the mash!

For enzymes to be able to break down starches, the starches must first be gelatinized. The potatoes are heated in water to the gelatinization temperature of the particular starch that is used. Potatoes usually gelatanize at about 66° C, and barley and wheat gelatinize at about the same temperature. Theoretically a potato mash should only need to be heated to 66° C. If a low temperature is used with potatoes, the potatoes should be finely shredded before adding them to the water.