1) Brewing term 2) Pulverization
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https://www.crosswordclues.com/clue/mashing
1) Pureeing
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https://www.crosswordclues.com/clue/mashing
In brewing and distilling, mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the `grain bill`, and water, known as `liquor`, and heating this mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars...
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http://en.wikipedia.org/wiki/Mashing
• (p. pr. & vb. n.) of Mash
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http://thinkexist.com/dictionary/meaning/mashing/
(from the article `beer`) After kilning, the malt is mixed with water at 62 to 72 °C (144 to 162 °F), and the enzymatic conversion of starch into fermentable sugar is ... The purpose of the mashing operation is to (1) mix the proper proportions of grains, (2) increase the availability of the starch for enzyme action, ... ...t...
Found on
http://www.britannica.com/eb/a-z/m/44
Intercourse. Also mesh.
Found on
http://www.timwoods.org/the-london-slang-dictionary-project/
Mashing is the process of mixing and infusing crushed malts, unmalted grains and adjuncts with hot water from the hot liquor tank. As the grains and adjuncts mix with the hot water at specific temperatures, enzymes from the malt activate and convert the starches into sugars. At the same time that the starches are being converted to sugars, color is...
Found on
http://www.westcoastbrewer.com/Beer_Glossary_and_Brewing_Terms.php
The process of adding the Grist to hot water in order to dissolve the fermentable sugars
Found on
https://www.classicwhiskey.com/glossary.htm
The soaking of grist with boiling water to extract fermentable starch.
Found on
https://www.encyclo.co.uk/local/21392
The preparation of the wort, the liquid base of beer. Mashing converts starches to sugars by mixing malted barley with hot water.
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https://www.encyclo.co.uk/local/22617
Mashing is the process of mixing crushed malts (and possibly grain adjuncts as well) with water, and holding the mixture at specific temperatures for specific periods of time. During mashing, enzymes which are naturally present in the malt convert the grain starches into sugars, which are in turn fermentable by brewers yeast.
Found on
https://www.encyclo.co.uk/local/22622
Leaching of malt sugar from malted grain and conversion of residual starch into sugar.
Found on
https://www.whisky.com/information/knowledge/about-whisky/whisky-glossary.h
No exact match found.
