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How to adjust the mashing temperature and time?
- Apr 02, 2022
- yanan
- 7998
- microbrewery equipment price， how much does brewery equipment cost， microbrewery equipment costs，
How to adjust the mashing temperature and time?
The mashing temperature and mashing time in actual production refer to the temperature of the mash provided for the action of amylase and the time maintained at this temperature. For the double mash one-time boiling mashing method, it is the period from the first mash mixing temperature and the time after mashing to the time before mashing, and its amplitude is generally controlled at 63 ~ 70 ℃ and 30 ~ 90 min.
The adjustment of mashing temperature and time is mainly based on the quality of malt, the proportion of auxiliary materials, the ratio of material to water and the composition of wort. For the malt with poor quality, if the mashing time is more than 25 minutes and the mashing power is less than 150 ° wk, it should not be used alone, but should be used together with the malt with good quality. If it must be used alone, the process of low-temperature impregnation and multi-stage temperature rise should be adopted, that is, feeding at 35 ~ 37 ℃, protein rest at 45 ℃, the first mash to 63 ℃ for heat preservation mashing, and then to 68 ~ 70 ℃ for heat preservation mashing, or to 65 ℃ for heat preservation mashing. The length of holding time should be determined according to the specific situation. If the mashing time of malt is too long, it can be kept at 65 ~ 68 ℃ for more time. If the mashing power of malt is low, it can be kept at 63 ℃ for a longer time. However, it should be noted that the whole mashing time should not exceed 90 min. On the contrary, the mashing temperature of 65 ~ 70 ℃ and the mashing time of 30 ~ 60min can be used for malt with good quality.
In practical production, 0.01mol/l iodine solution is often used to check the mashing effect, which is a simple and feasible way to guide production. According to the different quality of malt, the iodine reaction can be checked after mashing and heat preservation for 30 min or 45 ~ 60 min. the interval of each check can be controlled within 3 ~ 5 min. when the iodine reaction is yellow, the mash can be separated and boiled by slightly heat preservation. Specific grasp mashing time can also refer to the following principles.
① In the case of more mashing batches arranged every day, generally the mashing holding time should not exceed 60 min. even if the iodine reaction is not complete (reddish brown or purplish red), it is not necessary to keep the temperature until the iodine reaction is yellow. When a part of the mash is separated for cooking, most of the mash left in the pot is still in the process of heat preservation and mashing. This period is generally 30-45 minutes. After the second mash combination, the mashing is basically complete. If the quality of malt is too poor and it is still blue purple after 60 minutes of heat preservation, it is better to extend the time appropriately, generally not more than 30 minutes.
② In the case of few mashing batches arranged every day, the general mashing holding time should not exceed 90 min, and the specific length should be flexibly controlled according to the quality of malt. If the iodine reaction is purplish red or reddish brown after holding for 60 min, the holding time can be appropriately extended, the iodine reaction can be checked every 5 min, and the mash can be separated after the reaction is complete. Of course, if the iodine reaction is complete within 60 minutes or less, the mash can be separated in time.
In the actual production, in order to ensure the uniform and stable product quality and improve the utilization rate of mashing equipment, it is necessary to make reasonable collocation for different quality raw materials, and formulate reasonable process procedures, so as to keep the mashing temperature and time relatively stable.
The mashing temperature and mashing time in actual production refer to the temperature of the mash provided for the action of amylase and the time maintained at this temperature. For the double mash one-time boiling mashing method, it is the period from the first mash mixing temperature and the time after mashing to the time before mashing, and its amplitude is generally controlled at 63 ~ 70 ℃ and 30 ~ 90 min.
The adjustment of mashing temperature and time is mainly based on the quality of malt, the proportion of auxiliary materials, the ratio of material to water and the composition of wort. For the malt with poor quality, if the mashing time is more than 25 minutes and the mashing power is less than 150 ° wk, it should not be used alone, but should be used together with the malt with good quality. If it must be used alone, the process of low-temperature impregnation and multi-stage temperature rise should be adopted, that is, feeding at 35 ~ 37 ℃, protein rest at 45 ℃, the first mash to 63 ℃ for heat preservation mashing, and then to 68 ~ 70 ℃ for heat preservation mashing, or to 65 ℃ for heat preservation mashing. The length of holding time should be determined according to the specific situation. If the mashing time of malt is too long, it can be kept at 65 ~ 68 ℃ for more time. If the mashing power of malt is low, it can be kept at 63 ℃ for a longer time. However, it should be noted that the whole mashing time should not exceed 90 min. On the contrary, the mashing temperature of 65 ~ 70 ℃ and the mashing time of 30 ~ 60min can be used for malt with good quality.
In practical production, 0.01mol/l iodine solution is often used to check the mashing effect, which is a simple and feasible way to guide production. According to the different quality of malt, the iodine reaction can be checked after mashing and heat preservation for 30 min or 45 ~ 60 min. the interval of each check can be controlled within 3 ~ 5 min. when the iodine reaction is yellow, the mash can be separated and boiled by slightly heat preservation. Specific grasp mashing time can also refer to the following principles.
① In the case of more mashing batches arranged every day, generally the mashing holding time should not exceed 60 min. even if the iodine reaction is not complete (reddish brown or purplish red), it is not necessary to keep the temperature until the iodine reaction is yellow. When a part of the mash is separated for cooking, most of the mash left in the pot is still in the process of heat preservation and mashing. This period is generally 30-45 minutes. After the second mash combination, the mashing is basically complete. If the quality of malt is too poor and it is still blue purple after 60 minutes of heat preservation, it is better to extend the time appropriately, generally not more than 30 minutes.
② In the case of few mashing batches arranged every day, the general mashing holding time should not exceed 90 min, and the specific length should be flexibly controlled according to the quality of malt. If the iodine reaction is purplish red or reddish brown after holding for 60 min, the holding time can be appropriately extended, the iodine reaction can be checked every 5 min, and the mash can be separated after the reaction is complete. Of course, if the iodine reaction is complete within 60 minutes or less, the mash can be separated in time.
In the actual production, in order to ensure the uniform and stable product quality and improve the utilization rate of mashing equipment, it is necessary to make reasonable collocation for different quality raw materials, and formulate reasonable process procedures, so as to keep the mashing temperature and time relatively stable.
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