completed by running the wort off the solid remains of the malt, which are then rinsed with hot water — “sparged” — to remove some remaining extractable materials before being discarded Mashing accomplishes several purposes Above all, it gelates the starch granules and allows the barley’s enzymes to break down long starch molecules into shorter sugar chains and small fermentable sugars, and proteins into foam-stabilizing amino-acid chains and fermentable single amino acids And it extracts all these substances, along with color and flavor substances, from the grain particles and into the water Because the different enzymes work fastest at different temperatures, the brewer can adjust the ratio of fermentable sugars to sugar chains, and amino acids to amino-acid chains, by varying the temperature and time of mashing By this means he controls the beer’s final body, and the stability of its foam Fully 85% of the carbohydrate in malt is starch In the liquid wort, 70% or more is in the form of various sugars, mainly the two-glucose sugar called maltose Most of the remaining carbohydrates, 5 to 25% of the dissolved solids, are the so-called dextrins, or sugar chains of from four glucose units to a few hundred, which get tangled up with each other, impede the movement of the water, and so provide a full-bodied consistency to the wort and beer The dextrins and amino-acid chains will also slow the draining of fluid from the bubble walls of the beer foam, and so contribute to its stability in the glass Cereal Adjuncts Making the wort with nothing but barley malt and hot water is the standard method in Germany, and in many U.S microbreweries In most large breweries in the United States and elsewhere, unmalted “adjunct” sources of carbohydrate — ground or flaked rice, corn, wheat, barley, even sugar ... so provide a full-bodied consistency to the wort and beer The dextrins and amino-acid chains will also slow the draining of fluid from the bubble walls of the beer foam, and so contribute to its stability in the glass... carbohydrates, 5 to 25% of the dissolved solids, are the so-called dextrins, or sugar chains of from four glucose units to a few hundred, which get tangled up with each other, impede the movement of the water, and. ..85% of the carbohydrate in malt is starch In the liquid wort, 70% or more is in the form of various sugars, mainly the two-glucose sugar called maltose Most of the remaining carbohydrates, 5 to 25% of the dissolved