This is a simple process of changing the temperature at certain intervals during the mash.
The steps generally start with a protein rest and end with a saccharification rest. This method is used to achieve different characteristics in a beer. Follow your recipe instructions for your mash schedule.
Use the below table as a guide for the temperatures you want for each step during mashing.
NOTE: Some recipes will not require all four of these steps
| Steps | Temperature to reach (see your recipe) |
| Beta Glucan Rest | Approx 45-50°C (113-122°F) |
| Protein Rest | Approx 50-55°C (122-131°F) |
| Saccharification Rest | Approx 65-72°C (149-161.6 °F) |
| Mash Out | Approx 75°C (167°F) |
Follow your specific recipe instructions for mashing out.