Default Mashing SchemeUpdated 3 days ago
Default Mashing Scheme
Use this simple mash profile when you’re not sure what to pick—it works for most beers. Check out our detailed enzyme guide here if you want to learn more about how alpha and beta enzymes work.
Beta-Amylase Rest (62 °C for 30 min)
What happens: Beta enzymes chop starch into simple sugars that yeast love.
Result: More fermentable sugar → drier beer, higher alcohol.
Saccharification Rest (68 °C for 15 min)
What happens: Both alpha and beta enzymes work together.
Result: A balance of simple and complex sugars → moderate body and alcohol.
Alpha-Amylase Rest (72 °C for 20 min)
What happens: Alpha enzymes break starch into longer-chain sugars that yeast can’t eat.
Result: More unfermentable sugar → fuller body and mouthfeel.
Mash-Out (78 °C for 5 min)
What happens: Stops all enzyme activity in its tracks.
Result: Locks in your sugar profile so you can drain the mash without more conversion.
Why These Temperatures Matter
Low mash (147–151 °F/ 64–66 °C ):
Emphasizes beta-amylase → fermentable mash → crisp, lighter beers.
Mid mash (151–158 °F / 66–70 °C ):
Mix of both enzymes → balanced body and alcohol.
High mash (154–158 °F / 68–70 °C ):
Emphasizes alpha-amylase → more unfermentable sugars → chewy, full-bodied beers.
Quick Tips
If you’re making a light ale or lager, stick closer to (144–151 °F/ 64–66 °C )
For stouts, porters, or sweeter styles, lean toward (154–161 °F/ 68–72 °C )
Want to experiment? Try a step mash: start low for beta, then ramp up for alpha.
For a deeper dive into what alpha vs. beta enzymes do, and how to adjust for specific beer styles, see our complete enzyme guide: Understanding Alpha & Beta Enzymes.