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How to control the feeding temperature of mashing?
- Apr 02, 2022
- yanan
- 7998
- second hand microbrewery equipment， old brewery equipment for sale， brewery equipment for sale australia，
How to control the feeding temperature of mashing?
Theoretically, mashing can be fed in a wide range of temperature, but in actual production, in order to make enzymes play a full role, and considering other factors, there are mainly two feeding temperatures, namely, the lower temperature of 35 ~ 37 ℃ and the higher temperature of 50 ℃.
If the malt is not dissolved enough, the mashing feeding temperature should be 35 ~ 37 ℃, which is conducive to the leaching of various enzymes and prolongs the action time of enzymes. Glucoamylase, proteolytic enzyme, a-amylase and b-amylase begin to dissolve at 35 ℃. As soon as they reach the maximum operating temperature, these enzymes will play a role immediately. They are easy to obtain more fermentable sugars and improve the final fermentation degree. If the malt is well dissolved and the enzyme content is high, the mashing temperature can be selected as 50 ℃, which can ensure the mashing effect and shorten the mashing time.
When using strong mashing method, such as three times boiling mashing method, the feeding temperature should be lower, because in each temperature stage (50 ℃, 62 ℃, 72 ℃) after acid mixing, it is necessary to stop, and high temperature feeding can not complete this operation. Leaching mashing method is generally low-temperature feeding, because there is no mash cooking process in leaching mashing method. In order to maximize the potential of enzyme, leaching should be carried out in advance and stopped at the optimum temperature of various enzymes.
Refequency questions
Theoretically, mashing can be fed in a wide range of temperature, but in actual production, in order to make enzymes play a full role, and considering other factors, there are mainly two feeding temperatures, namely, the lower temperature of 35 ~ 37 ℃ and the higher temperature of 50 ℃.
If the malt is not dissolved enough, the mashing feeding temperature should be 35 ~ 37 ℃, which is conducive to the leaching of various enzymes and prolongs the action time of enzymes. Glucoamylase, proteolytic enzyme, a-amylase and b-amylase begin to dissolve at 35 ℃. As soon as they reach the maximum operating temperature, these enzymes will play a role immediately. They are easy to obtain more fermentable sugars and improve the final fermentation degree. If the malt is well dissolved and the enzyme content is high, the mashing temperature can be selected as 50 ℃, which can ensure the mashing effect and shorten the mashing time.
When using strong mashing method, such as three times boiling mashing method, the feeding temperature should be lower, because in each temperature stage (50 ℃, 62 ℃, 72 ℃) after acid mixing, it is necessary to stop, and high temperature feeding can not complete this operation. Leaching mashing method is generally low-temperature feeding, because there is no mash cooking process in leaching mashing method. In order to maximize the potential of enzyme, leaching should be carried out in advance and stopped at the optimum temperature of various enzymes.
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