During the mash, enzymes attack complex carbohydrates in the grain and break them up into more simple sugars that yeast can digest. If all (or most) of the available complex carbohydrates are modified by the enzymes and extracted in the wort, a 'high efficiency' is achieved. If much of the total ava

During mashing process, the existence of oxygen is easy to cause mash oxidation, which will make beer color become darker, poor stability of flavor, reduce the decomposition of starch. So we must take effective measures to solve these problems.

EBC Color speaks about the beer color intended by the artisan brewer. In broad strokes, the artisan is expressing to you the character of the beer through a color name. But EBC color makes a distinction and creates nuance to the message.