The first major stage in the brewing process where malt and liquor are mixed and left to incubate at set temperature(s). Starch is digested to simple sugars and many compounds are released from the malt to enrich the wort. Infusion mashing maintains a constant temperature, generally 65 oC and finishing at 75oC to curtain enzyme activity. Temperature programmed mashing is most suitable for poorly modified malt and allows rests at temperatures optimal for the digestion of b glucans, protein and starch respectively.between 60 and 68oC while temperature programmed and decoction mashing increases the temperature in steps from 35 oC to 45 oC to