When a mash is fully converted, and the brewer is about to run it off, what happens to the enzymes :?:
a.) They stay suspended in the wort.
b.) They are filtered out by spent grains and left in the grain bed.
c.) They are whisked away to a parallel universe to convert a mash there.
d.) All of the above
e.) None of the above.
Enzymes are protein based and are de-natured at higher temperatures. That is one of the functions of a mashout step. For the most part the enzyme molecule remnants become part of the hot break.
(a) and (b). It isn’t filtration, though. They’re just more or less evenly distributed throughout the wort, including the wort that’s absorbed by the grist.
