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What should be noted during the decoction mashing?
- Dec 06, 2016
- helen
- 7998
- decoction mashing
What should be noted during the decoction mashing?
The main feature of the decoction mashing is that part of the mash being heated to boil in batches and mix with the un-boiled mash, the temperature of the whole mash will be raised to different level that enzyme required.
1. The gelatinization and liquefaction of starch will be strengthened based on decoction mashing and enhance the mashing yield.
2. The Decoction mashing is helpful for the malt with bad solubility. It mainly used for bottom fermentation which form a good mouthfeel for the beer. Both of the light beer and dark beer are available with decoction machine.
3. There is a bigger engergy consumption with decoction mashing, about 20% higher than infusion mashing.The repeatedly boiling need a mass of energy and time, so it is better to reduce the boiling frequency (1-2 times) and boiling time (10-15 min for light beer and about 20-30 min for dark beer) as possible, which will help to save the cost the shorten the mashing time.
4. In order to protect the enzyme activity, the agitator must be started when mixing the boiled mash with un-boiled mash, but cannot do reverse operation.
5. Under the decoction mashing, the enzyme in the un-boiled mash will be used for decomposing starch, so the whole mash cannot be boiled, in case all of the enzyme in the mash being killed.
6. For the brewhouse structure, the mash tun and lauter tun better separated with each other for decoction mashing.
Welcome to contact us for more discussion if you have any special ideas.
The main feature of the decoction mashing is that part of the mash being heated to boil in batches and mix with the un-boiled mash, the temperature of the whole mash will be raised to different level that enzyme required.
1. The gelatinization and liquefaction of starch will be strengthened based on decoction mashing and enhance the mashing yield.
2. The Decoction mashing is helpful for the malt with bad solubility. It mainly used for bottom fermentation which form a good mouthfeel for the beer. Both of the light beer and dark beer are available with decoction machine.
3. There is a bigger engergy consumption with decoction mashing, about 20% higher than infusion mashing.The repeatedly boiling need a mass of energy and time, so it is better to reduce the boiling frequency (1-2 times) and boiling time (10-15 min for light beer and about 20-30 min for dark beer) as possible, which will help to save the cost the shorten the mashing time.
4. In order to protect the enzyme activity, the agitator must be started when mixing the boiled mash with un-boiled mash, but cannot do reverse operation.
5. Under the decoction mashing, the enzyme in the un-boiled mash will be used for decomposing starch, so the whole mash cannot be boiled, in case all of the enzyme in the mash being killed.
6. For the brewhouse structure, the mash tun and lauter tun better separated with each other for decoction mashing.
Welcome to contact us for more discussion if you have any special ideas.
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