What temperature ceases enzymatic action during mashing?

The temperature that ceases enzymatic action during mashing is 170°F. At this temperature, enzymes such as alpha-amylase and beta-amylase become inactivated, which halts the conversion of starches into fermentable sugars. This is key in brewing, as managing the mashing temperature directly influences the sugar profile of the wort, affecting the flavor, mouthfeel, and fermentation characteristics of the beer.

While other temperatures are close, they do not represent the critical threshold for enzyme inactivation as accurately. For instance, while temperatures above 160°F can start to slow down enzymatic activity, they do not fully inactivate the enzymes. Such nuances in temperature control are essential for brewers aiming for specific beer styles and sweetness levels, making 170°F the vital point for complete enzyme inactivation.