Editing Mashing (section)

==Mashing-in==
Mixing of the strike water used for mashing in and milled grist must be done in a way that minimizes clumping and oxygen uptake. This was traditionally done by first adding water to the mash vessel and then introducing the grist from the top of the vessel in a thin stream, but this led to a lot of oxygen absorption and loss of flour dust to the surrounding air. A premasher, which mixes the grist with mash-in temperature water while it's still in the delivery tube, reduces oxygen uptake and prevents dust from being lost.

Mashing in – sometimes called "doughing-in" – is typically done between {{convert|35|–|45|°C|°F|0|abbr=on}}, but for single-step infusion mashes, mashing in must be done between {{convert|62|-|67|°C|°F|0|abbr=on}} for amylases to break down the grain's starch into sugars. The weight-to-weight ratio of strike water and grain varies from one-half for dark beers in single-step infusions to one-quarter or even one-fifth ratios that are more suitable for light-colored beers and decoction mashing, where much of the mash water is boiled off.