The mashing process is a continuation of the malting. The grist is hydrated which starts the enzymatic reactions that lead to production of the fermentable wort.
The purpose is to extract the soluble sugars, dextrins and inorganic substances and to convert the insoluble material (starch and protein) to a fermentable form.
The mash is usually stirred throughout the mashing process. This is necessary because the grist particles hydrate and swell and the heat forces gelatinisation of the starch. This gives the mash a very viscous consistency.
If not agitated it would stick and potentially burn on to the sides of the vessel. It also provides maximum enzyme substrate contact.
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