How can we control the malt crushing degree during beer production?
We all know that it is very important to adjust the malt crushing degree during actual process of production. But the basis for choosing the suitable crushing degree is complicated.
Now most of the breweries in China adopted “ One decoction mashing of adjunct”. In fact, it is not so strict about the malt crushing. But considering the changes of the malt quality, the ratio of adjunt, the mashing method and lautering method etc, the malt crushing degree also should be adjusted on time, for confirming the smoothly mashing.
The detailed requirements as below:
1.To ensure the lautering speed of the wort and reduce the harmful substance come out from the grain husk, it is better to crush the malt broken but not shatter into pieces. So when check the crushing result, the integrity of the grain husk should be checked firstly.
2.About the malt content crushing degree. If with worse solubility of the malt, higher ratio of adjunt or a shorter mashing cycle time, the malt crushing degree should be higher. It is good for the dissolution and good for the enzymes works, then help for the better mashing.
3.Different mashing method with different requirements about malt crushing. In general, the infusion need higher malt crushing level than decoction, one-time mashing need higher crushing lever than two-time mashing. If mashing with preimpregnation or extra enzymes, the malt crushing level could be lower.
4.If lautering with Lauter tun, considering the grain bed will be used for lautering medium, so the malt crushing level cannot be too high. But if lautering with frame filter which mainly lautering through extra pressure, so it will be not very important to form a layer of grain bed as filtering medium, so the malt can be crushed with higher lever.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
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