Washing wort grains is a very important step in the beer brewing process, and it has a decisive impact on the quality of the final beer liquid. Here are some practical tips to help you master the best spraying method:
First, time control is crucial. After the first wort flows out, water should be added when the lees layer is vaguely visible, otherwise, air will enter the wort grains, and polyphenol oxidation and polymerization will occur under the action of polyphenol oxidase, affecting the taste of beer, because polyphenol oxidase is still active when the temperature is below 85℃. Supplementing too early may leave many nutrients in the lees layer while supplementing too late will prolong the filtration time and increase the risk of oxidation.
Second, it is very important to maintain the appropriate temperature of the supplementary water. The temperature is generally controlled at 75~78°C for the most suitable, and when the wort above the wort grains is about 5cm thick, it is raised to 78℃. If the water temperature is too low, the washing wort grains will become turbid. Only when rinsing continuously or with a large amount of water can the water temperature be raised to a maximum temperature of 80°C.
Again, the pH value of the replenishing water is best kept below 6.0. The water acidity can be adjusted to the ideal range (approximately 5.8 to 6.0) by adding phosphoric acid or lactic acid. This adjustment helps reduce the dissolution of polyphenols and promotes the coagulation and precipitation of proteins.
Hopefully, these practical tips will help you master the best rinsing method and brew delicious beer!
Refequency questions
15BBL Stainless Steel Brewery Equipment
