How does feeding temperature impact on beer quality？

Aug 13, 2016
helen
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Mash tun

How does feeding temperature impact on beer quality？

1.Feeding at high temperature
The research shows that if feeding at high temperature ( eg.65℃), can not only shorten the mashing time which will saves energy, but also be good for the beer foam and mouthfeel.
Do you know why?
(1). Reduced the breakdown of protein
(2). The content of nitrogen macromolecule will be higher
(3). A good foam retention of beer because of the high viscosity of beer
(4). The ɑ-amino nitrogen in wort is relative lower
(5). Fewer of amino acid participate in the Maillard reaction

2.How does feeding temperature impact on Fatty acid oxidase
The activity of Fatty acid oxidase decreased with the higher feeding temperature,it will be not easy for the beer or wort oxidation, the flavor of beer will be more stable.

3.The feeding temperature and beer foam
Generally the higher feeding temperature will improve the beer foam. It may be caused by a quantity of nitrogen macromolecule. A certain molecular weight of protein may good for the foam creation. In most cases, the content of the protein which will cause Tannin precipitation will increase at about 60℃.

Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]