At what temperature does the conversion of starch typically occur?

The conversion of starch into fermentable sugars during the mashing process typically occurs within the temperature range of 149-153°F (65-67°C). This temperature range is optimal for the activity of specific enzymes, mainly alpha-amylase, which breaks down starch molecules into simpler sugars.

At temperatures below this range, enzyme activity may be insufficient to facilitate efficient conversion, leading to a lower yield of fermentable sugars. Conversely, if the temperature exceeds this optimal range, enzyme activity can be denatured, resulting in diminished conversion efficiency. Understanding this temperature range is crucial for brewers seeking to maximize sugar extraction from malted grains during the brewing process, which ultimately impacts the alcohol content and flavor profile of the beer.