Editing Mashing (section)

===Amylase rests===
The '''amylase rests''' are responsible for the production of free fermentable and non-fermentable sugar from starch in a mash. Starch is an enormous molecule made up of branching chains of glucose molecules.

[[β-amylase]] breaks down these chains from the end molecules, forming links of two glucose molecules, i.e. [[maltose]]. β-amylase cannot break down the branch points, although some help is found here through low [[α-amylase]] activity and enzymes such as limit dextrinase. The maltose will be the yeast's main food source during fermentation. During this rest, starches also cluster together forming visible bodies in the mash. This clustering eases the lautering process.

The α-amylase rest is also known as the '''saccharification rest'''. During this rest, the α-amylase breaks down the starches from the inside and starts cutting off links of glucose that are one to four glucose molecules in length. The longer glucose chains, sometimes called [[dextrin]]s or [[maltodextrins]], along with the remaining branched chains give body and fullness to the beer.

Because of the closeness in temperatures of peak activity of an α-amylase (63-70&nbsp;°C) and β-amylase (55-65&nbsp;°C), the two rests are often performed at once with the time and temperature of the rest determining the ratio of fermentable to non-fermentable sugars in the wort and, hence, the final sweetness of the [[fermented drink]].

A hotter rest results in a fuller-bodied, sweeter beer as α-amylase produces more non-fermentable sugars. {{convert|66|°C|°F|0|abbr=on}} is a typical rest temperature for a [[pale ale]] or German [[pilsener]], while Bohemian pilsener and [[mild ale]] are typically rested at {{convert|67|-|68|°C|°F|0|abbr=on}}.