Brewery Setup Blog

What does the mashing method include?

Malt saccharification methods can usually be divided into two categories: leaching mashing and decoction mashing:

1. extraction mashing

The characteristic of the leaching mashing method is that the saccharification mash is not boiled from the beginning to the end, and various substances are leached solely by the action of enzymes, and the wort still retains a certain enzyme activity before boiling.

According to whether auxiliary materials are added in the mashing process, it can be divided into single mash leaching method and double mash leaching method. Among them, single mash leaching method can be divided into constant temperature leaching mashing method and heating leaching mashing method.

(1)Single mash constant temperature leaching mashing method

The feeding temperature (namely, the mashing temperature) is about 65°C, and after 12 hours of mashing, the temperature is raised to the filtration temperature of 78°C for filtration. There is no proteolysis stage here, so it is only suitable for malt with relatively complete proteolysis.

(2)Single mash heating and leaching mashing method

Feed at 35°C~37°C, soak raw materials, directly heat up to 50°C for protein decomposition, then slowly heat up to 65°C, 72°C for segmented mashing, and then heat up to 78°C for filtration. Extraction mashing requires the use of well-dissolved malt and is particularly suitable for brewing whole-malt beers and top-fermented beers. 70% of British beer is top-fermented beer, all of which use leaching and mashing.

(3)Double mash leaching mashing method

After the saccharification mash and gelatinization mash are mixed with mash, the mash is no longer boiled, but is directly heated in the mashing pot to reach the temperature required for each stage of mashing. Since only part of the mash is boiled, the macromolecular gluten substances and other impurities in the endosperm cell wall are less dissolved, and the wort produced has light color, low viscosity, soft taste and high fermentation degree, which is especially suitable for brewing light-colored light-colored beer and beer. dry beer. Moreover, the operation is simple, the mashing time is short, and it can be completed within 3 hours. At present, most of the manufacturers of light beer brewed with auxiliary materials in my country adopt this method. The brewed beer has a light yellow color, rich foam, white and delicate, long-lasting hanging cup and special flavor, which has been well received at home and abroad.

2. boiling mashing

The characteristic of boil-out mashing method is to heat a part of the saccharification mash to the boiling point in batches, and then mix it with the rest of the unboiled mash, so that the temperature of the whole mash is raised to the temperature required by different enzymes in stages, and finally reaches the temperature required by different enzymes. mashing end temperature. According to whether auxiliary materials are added during the mashing process, the mashing method can be divided into single-mash mashing method and double-mash saccharification method; Secondary and primary cooking methods.

(1)Single mash cooking method

This method does not add auxiliary materials, only mash. That is to pump a part of the saccharification mash into the gelatinization pot, gradually raise the temperature to the boiling state, maintain it for a period of time, and then pump the boiled mash into the rest of the unboiled mash to make the temperature of the mixed mash reach the next higher level rest temperature. According to the number of mash divisions, it can be divided into single mash for three times, single mash for two times, and single mash for one-time mashing.

(2)Double mash mashing method

The double mash mashing method is a mashing method in which the mashing pot and the gelatinization pot are fed at the same time due to the use of auxiliary materials such as rice. According to the number of boiling times, it can be divided into three times of double mash, two times of mash, and one time of double mash for saccharification.

There are many mashing methods, and each enterprise should adopt the appropriate mashing method for production according to its own equipment and technical conditions, on the basis of comprehensive inspection of malt quality and small tests.

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