The milled grain is then mashed by mixing it with hot water, and then steeped, a process that enables enzymes to convert the starch in the malt into sugars which dissolve in the water. Sometimes the mash is heated at set intervals to alter the enzyme activity.
The milled grain is mixed with hot water and steeped, a method that allows enzymes to change the starch in the malt into soluble sugars. Occasionally, the mash is heated at set intervals to influence enzyme function.