Step 2: Mashing

The temperature of the water should now be between 145 to 159 F (between 62.8 to 70.6 C). Malted and Roasted Grains are immersed in the hot water. As the grains soak, their natural starches are slowly converted into sugar strands by certain enzymes inside the grain hulls. The sugar is absorbed by the water, which gives a beer body and alcohol. This step takes 45 to 75 minutes.

This step also defines the color of the beer. The type of grains, roasted or malted, affect the color of the body and the head it produces. The beer can be filtered later using a few methods to make the body translucent.

When Mashing has completed, the solution earns the title "Wort".