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Brewery Setup Blog
Common used auxiliary raw material for malt
- Jun 30, 2016
- helen
- 7998
- beer ingredients
Common used auxiliary raw material for malt
There are many kinds of grain material can be used as the auxiliary material for malt, common used ones are rice, corn, barley, wheat, suger, syrup etc.
(1). Rice
Rice is most-widely used auxiliary material for beer brewing in domestic. There are two types of them: The whole rice and the broken rice. The broken rice is the by-products of the rice milling factory.
The main features of the rice is low cost, high content of starch and high leaching ratio, the content of protien and polyphenol are lower than barley. The wort production will be improved with rice as auxiliary material. It will be good for the beer taste, beer color and the foam retention if the brewmaster can control the ratio very well.
But considering the mashing temperature of rice is much higher, it should be gelatinized in advance with the help of liquifying enzyme.
(2). Corn
Same as the rice, the corn also with low cost and high yield rate. The wort made by corn with higher unsaturated fattyacid than the wort made by some other materials. So it will be better for yeast proporgation under anaerobic conditions. But too much corn will lower the content of dissolved nitrogen in wort, which may affect the fermentation and the foam relention of beer.
When the corn is used as auxiliary material, it no need to be gelatinized in advance because of its higher fat content 4%-5%.
(3). Barley and Wheat
The content of starch in barley and wheat is lower than rice and corn, but they contain few enyzmes. The wheat with αamylase and βamylase, the barley with βamylase and protease etc. The gelatinization temperature of starch is low, which can be added directly into mash tun without gelatinization in advance. And under the temperature nearly 65℃ , the mashing will be in perfect condition.
As auxiliary materials, the dosage of barley about 30%-50%, the dosage of wheat at about 20%-25%.
(4). Suger and syrup
The mainly content of the suger is saccharose，content reaches 99%。 The saccharose can be totally fermentaed, and high speed as well. But as it without nitrogen and its high price, so there is some limits in usage. In general the dosage of it at about 10%. It can be added in brew kettle to improve the final concentration of wort.
The syrup is the material which is widely used in abroad, it may be made by barley, wheat, corn etc. The barley syrup is very similar with the wort, it is the ideal auxiliary especially for “ High conventration beer’s fermentation”. The syrup included fructose, glucose, maltose, malt trisaccharide, dextrin etc, its fermentable ability reaches 65%-95%. Thedosage of it mainly depends on DE.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
There are many kinds of grain material can be used as the auxiliary material for malt, common used ones are rice, corn, barley, wheat, suger, syrup etc.
(1). Rice
Rice is most-widely used auxiliary material for beer brewing in domestic. There are two types of them: The whole rice and the broken rice. The broken rice is the by-products of the rice milling factory.
The main features of the rice is low cost, high content of starch and high leaching ratio, the content of protien and polyphenol are lower than barley. The wort production will be improved with rice as auxiliary material. It will be good for the beer taste, beer color and the foam retention if the brewmaster can control the ratio very well.
But considering the mashing temperature of rice is much higher, it should be gelatinized in advance with the help of liquifying enzyme.
(2). Corn
Same as the rice, the corn also with low cost and high yield rate. The wort made by corn with higher unsaturated fattyacid than the wort made by some other materials. So it will be better for yeast proporgation under anaerobic conditions. But too much corn will lower the content of dissolved nitrogen in wort, which may affect the fermentation and the foam relention of beer.
When the corn is used as auxiliary material, it no need to be gelatinized in advance because of its higher fat content 4%-5%.
(3). Barley and Wheat
The content of starch in barley and wheat is lower than rice and corn, but they contain few enyzmes. The wheat with αamylase and βamylase, the barley with βamylase and protease etc. The gelatinization temperature of starch is low, which can be added directly into mash tun without gelatinization in advance. And under the temperature nearly 65℃ , the mashing will be in perfect condition.
As auxiliary materials, the dosage of barley about 30%-50%, the dosage of wheat at about 20%-25%.
(4). Suger and syrup
The mainly content of the suger is saccharose，content reaches 99%。 The saccharose can be totally fermentaed, and high speed as well. But as it without nitrogen and its high price, so there is some limits in usage. In general the dosage of it at about 10%. It can be added in brew kettle to improve the final concentration of wort.
The syrup is the material which is widely used in abroad, it may be made by barley, wheat, corn etc. The barley syrup is very similar with the wort, it is the ideal auxiliary especially for “ High conventration beer’s fermentation”. The syrup included fructose, glucose, maltose, malt trisaccharide, dextrin etc, its fermentable ability reaches 65%-95%. Thedosage of it mainly depends on DE.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
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