The influence of mash concentration during beer brewing

helen 2017-11-10

The influence of mash concentration during beer brewing
 

We all know that the mash concentration have a big impacts on the enzyme working, the yield and the wort quality.
 
1. The higher of the mash concentration, the better of the Enzyme stability. The β-amylase could produce more fermentable sugar under a higher concentration of mash; The protease is also more stable now and available to produce more dissolved nitrogen and amino nitrogen.

2. There is no big influence on enzyme when the mash concentration at about 8-16 Plato, but the enzyme works slower if the concentration exceed 16 Plato. So the first wort for light beer better within 16 Plato, the first wort of dark beer could raise to about 18-20plato.

3. No matter the mash concentration is too much higher or lower, both would influence the yield. If too higher, there would be too much sugar left in grain; if too lower, less sparging water will be used, the extractum cannot be totally washed out.

4. The mash concentration for light beer and dark beer is different. The mash at a lower concentration is OK for light beer, the ratio of malt to water could be 1:(4~5), less sparging water needed, and the difference between the first wort and final wort is small; a higher mash concentration is suitable for dark beer, the ratio could be 1:(3~3.5), more sparging water needed and the difference between the first wort and final wort is much bigger.


Beer type The first wort concentration Final wort concentration Concentration difference  
Light beer 14~16 Plato 12 Plato 2~4 Plato  
Dark beer 18~20 Plato 12 Plato 6~8 Plato  
 
 
Edited by Laura
Sales Manager in Tiantai Company
Email: trade@cnbrewery.com




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