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CROSSWORD
ANSWER

mashing

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The answer MASHING has 1 possible clue(s) in existing crosswords.

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The word MASHING is VALID in some board games. Check MASHING in word games in Scrabble, Words With Friends, see scores, anagrams etc.

Searching in Dictionaries ...

Definitions of mashing in various dictionaries:

verb - to compress with violence, out of natural shape or condition

verb - talk or behave amorously, without serious intentions

verb - reduce to small pieces or particles by pounding or abrading

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Word Research / Anagrams and more ...

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Possible Crossword Clues
Remains in vase whilst preparing potatoes

Last Seen in these Crosswords & Puzzles
Dec 31 2005 The Telegraph - Cryptic

Possible Dictionary Clues
reduce (a food or other substance) to a pulpy mass by crushing it.
(in brewing) mix (powdered malt) with hot water to form wort.
Present participle of mash.
The action of soaking malted barley etc., in order to convert starch into sugars as part of the brewing process.
Preparing tea (in a teapot)

Mashing description
In brewing and distilling, mashing is the process of combining a mix of grain (typically malted barley with supplementary grains such as corn, sorghum, rye, or wheat), known as the "grain bill", and water, known as "liquor", and heating this mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort. There are two main methodsinfusion mashing, in which the grains are heated in one vessel; and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature. Mashing involves pauses at certain temperatures (notably 456273 °C or 113144163 °F), and takes place in a "mash tun"an insulated brewing vessel with a false bottom. The end product of mashing is called a "mash".*

Mashing description

In brewing and distilling, mashing is the process of combining a mix of grain (typically malted barley with supplementary grains such as corn, sorghum, rye, or wheat), known as the "grain bill", and water, known as "liquor", and heating this mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort. There are two main methodsinfusion mashing, in which the grains are heated in one vessel; and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature. Mashing involves pauses at certain temperatures (notably 456273 °C or 113144163 °F), and takes place in a "mash tun"an insulated brewing vessel with a false bottom. The end product of mashing is called a "mash".*

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