Untitled Quiz

1️⃣ What is the main goal of the mashing process?

• Add carbonation

• Convert starches into fermentable sugars

• Kill bacteria

• Add bitterness

Answer explanation

2️⃣ The typical temperature range for mashing is:

• 30–40 °C (86–104 °F)

• 65–70 °C (149–158 °F)

• 90–100 °C (194–212 °F)

• 10–15 °C (50–59 °F)

3️⃣ Which ingredient provides the enzymes for starch conversion?

(a)  

4️⃣During mashing, enzymes such as amylase break down proteins.

• TRUE 👍🏻

• FALSE👎🏻

5️⃣Sparging is the process of rinsing the grain bed to extract more sugars.

• TRUE 👍🏻

• FALSE 👎🏻

6️⃣ The pH of the mash is usually kept between 5.2 and 5.6

• TRUE 👍🏻

• FALSE 👎🏻

7️⃣ The sweet liquid collected after mashing is called:

• Wort

• Yeast

• Green beer

• Hops

8️⃣ Two key enzymes in the mash are alpha-amylase and

• Glucoamylase

• Protease

• Beta-amylase

• Lactase

9️⃣ Before mashing, malted grains are usually:

• Boiled

• Fermented

• Crushed or milled

• Roasted

🔟 Which of the following affects enzyme activity during mashing (besides temperature)?

• Grain color

• Fermentation time

• Mash thickness or pH

• Carbonation level