Saccharification Rest

saccharification rest. (sae-kuh-re-fi-kei'-shen rehst)

    A stage of the mashing process during which complex glucose chains are broken down into fermentable sugars. Saccharification is accomplished by alpha-amylase and beta-amylase acting in concert to reduce complex glucose chains. Alpha-amylase is most active at temperatures between 131 and 158 °F (55 and 70 °C). Beta-amylase is most active at temperatures between 113 and 149 °F (45 and 65 °C). This stage of mashing requires a temperature range between 145 and 158 °F (63 and 70 °C). Higher mash temperatures produce more full-bodied worts because beta-amylase becomes deactivated sooner at higher temperatures. Lower mash temperatures yield more fermentable sugars. Rest durations vary with temperature. At higher temperatures, a twenty- to forty-minute rest will accomplish conversion. At lower temperatures, a rest of forty-five minutes to two hours is required.