A traditional continental mashing procedure where amounts of wort are boiled at stages during the mash and returned to the main body to increase the mash temperature in discrete steps. Temperatures increase from 35 to 45 to 65oC so allowing differential digestion of different grain components, particularly glucans, protein and starch respectively due to the different temperature optima of the relevant enzymes. This process is most relevant to the use or poorly modified malt which has been incompletely processed in malting.

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