FIELD: brewing industry. SUBSTANCE: according to method, mashing of malt is effected by impregnating malt with liquefied gas at higher than atmospheric pressure. After that operation, pressure is reduced down to atmospheric value to initiate expansion of malt. Upon that, malt is disintegrated and mixed with water. Application of aforesaid procedure ensures increased yielding of extractive substances from malt and more intensive succharification of mash being produced. EFFECT: higher efficiency.
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