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The character of mashing with a higher feeding temp
The character of mashing with a higher feeding temp
The mash feeding temp generally depends on the dissolution condition of malt and the mashing method. In theory, it is available to feeding at any temp. But the temperature is more important considering of the malt quality and the enzyme’s performance, you know it can works perfect under a reasonable temperature. If the malt dissolution is not very well, the feeding temperature better at about 35℃. It is helpful for the enzyme leaching and prolong the enzyme working time. If the enzyme with a very good dissolution, the feeding temperature could be 50℃.
A new study shows that a higher mash temp not only could shorten the mashing process, also will help to save energy and good for the mouthfeel and beer foam. The reasons as below:
1.Reducing the protein synthesis
2.Larger content of the Polymer nitrogen
3.A better foam retention for the higher beer viscosity
4.With a lower content of αamino nitrogen
5.With less amino acid join the Maillard reaction
The experiments reveals that a higher mash feeding temp generally corresponding with less staling compounds and a stabler flavour; and less lipase activity, the beer is not easily being oxidized. Besides, a higher mash feeding temp could improve the beer foam.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
The mash feeding temp generally depends on the dissolution condition of malt and the mashing method. In theory, it is available to feeding at any temp. But the temperature is more important considering of the malt quality and the enzyme’s performance, you know it can works perfect under a reasonable temperature. If the malt dissolution is not very well, the feeding temperature better at about 35℃. It is helpful for the enzyme leaching and prolong the enzyme working time. If the enzyme with a very good dissolution, the feeding temperature could be 50℃.
A new study shows that a higher mash temp not only could shorten the mashing process, also will help to save energy and good for the mouthfeel and beer foam. The reasons as below:
1.Reducing the protein synthesis
2.Larger content of the Polymer nitrogen
3.A better foam retention for the higher beer viscosity
4.With a lower content of αamino nitrogen
5.With less amino acid join the Maillard reaction
The experiments reveals that a higher mash feeding temp generally corresponding with less staling compounds and a stabler flavour; and less lipase activity, the beer is not easily being oxidized. Besides, a higher mash feeding temp could improve the beer foam.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
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