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 subsequently mixed with hot water, steeped, a procedure that facilitates enzymes to transform the starch in the malt into sugars soluble in water. Sometimes the mash is heated at specific intervals to modify enzyme activity.