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 Why does the strike water of 170 °F not damage the grains' enzymes?

Why does the strike water of 170 °F not damage the grains' enzymes?

I’m getting ready to make my first all-grain batch, and I’m a little confused. I thought that the temperature of 170 °F stops the enzymes in the grains from converting the starches into sugars.

My question is this:

Q: If my mash temp is supposed to be 155 °F, but the strike water is supposed to be about 15 °F higher making it 170 °F - isn’t that going to hurt the enzymes that are in the grains?


A: Denaturing the enzymes also takes time at 170 °F. Your grain being at room temperature will rapidly decrease the temperature of the strike water, so you will not lose any of those precious enzymes.

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