Enzymatic Rests
| Temp °C | Temp °F | Enzyme | Breaks down |
|---|---|---|---|
| 40-45 °C | 104.0-113.0 °F | β-Glucanase | β-Glucan |
| 50-54 °C | 122.0-129.2 °F | Protease | Protein |
| 62-67 °C | 143.6-152.6 °F | β-Amylase | Starch |
| 71-72 °C | 159.8-161.6 °F | α-Amylase | Starch |
In step-infusion and decoction mashing, the mash is heated to different temperatures at which specific enzymes work optimally. The table at right shows the optimal temperature ranges for the enzymes brewers pay the most attention to and what material those enzymes break down. There is some contention in the brewing industry as to just what the optimal temperature is for these enzymes, as it is often very dependent on the pH of the mash, and its thickness. A thicker mash acts as a buffer for the enzymes. Once a step is passed, the enzymes active in that step are denatured by the increasing heat and become permanently inactive. The time spent transitioning between rests is preferably as short as possible; however, if the temperature is raised more than 1 °C per minute, enzymes may be prematurely denatured in the transition layer near heating elements.
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