Abstract
Mashing temperature profiles determine enzyme activity, starch gelatinization, sugar composition, wort viscosity, and final fermentability in brewing. This study evaluates the effect of thermal mashing profiles on wort sugar distribution. Brewing trials were conducted using infusion, step-mash, and high-temperature mash profiles under controlled malt composition and liquor-to-grist ratio. Glucose, maltose, maltotriose, dextrin content, extract yield, beta-amylase activity, alpha-amylase activity, free amino nitrogen, viscosity, pH, and attenuation potential were measured. The results show that lower saccharification rests increased maltose formation by supporting beta-amylase activity, while higher temperature rests increased dextrin content and reduced fermentability. Step mashing improved sugar balance by allowing sequential enzyme activity and better starch conversion. Excessive thermal intensity reduced enzyme stability and lowered fermentable sugar release. The study demonstrates that wort sugar distribution depends on precise thermal control during mashing. Optimized mash profiles support targeted alcohol formation, residual body, and beer style consistency.