The enzymes formed during malting convert the starch from the barley into sugar in the mash tun. As the enzymes are very sensitive to temperature, it is essential to have a reliable temperature measurement system which responds quickly.
| Prozessdaten | |
|---|---|
| Vormaischetemperatur | 30 bis 35 °C |
| Maischetemperatur | zwischen 45 und 78 °C |
