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Brewery Setup Blog
Malts milling level
- Mar 03, 2017
- helen
- 7998
- beer brewing process
Malts milling level
The malts and other grain(rice,corn,barely) could be dissolved well after milling.So the milling quality play the important role on the wort components,biochemical change,wort lautering and raw materia utilization during the mashing progress.
In theory,if the malts is milled more fully,its ingredient can dissolve more well and quickly,that means chemical and enzymatic reaction could proceed more easily.But in the practical production,it can’t mill the malts too fully.Since the malts and starch granule have different property,so the malts milling just need to reach to a certain.
Considering the wort quality,the barely skin damaged degree should be low as much as possible.Since the barely skin has the main components cellulose,and also it has malt polyphenols,bitter compounds etc.,which will have bad influence on the beer color and taste.For the cellulose,it nearly can’t be dissolved into the water,so has less influence on the wort.
The wort extractum mainly come from the endosperm.endosperm is mainly compounded with starch,carbohydrate and protein,When these main components dissolve into the mixture,the malts can be utilized fully.So that the endosperm should be milled a little fined,but shouldn’t be fined as the flour,if like that,it will make the lautering spent grain bed permeability to be bad.Another factors,if it is not anisotropic inside the malts endosperm that hardness of the malts will be different,and then roller crushing will have the different mechanical resistance.So that the malts will be milled unevenly.
2017.2.11
Edited by Alisa
[email protected]
The malts and other grain(rice,corn,barely) could be dissolved well after milling.So the milling quality play the important role on the wort components,biochemical change,wort lautering and raw materia utilization during the mashing progress.
In theory,if the malts is milled more fully,its ingredient can dissolve more well and quickly,that means chemical and enzymatic reaction could proceed more easily.But in the practical production,it can’t mill the malts too fully.Since the malts and starch granule have different property,so the malts milling just need to reach to a certain.
Considering the wort quality,the barely skin damaged degree should be low as much as possible.Since the barely skin has the main components cellulose,and also it has malt polyphenols,bitter compounds etc.,which will have bad influence on the beer color and taste.For the cellulose,it nearly can’t be dissolved into the water,so has less influence on the wort.
The wort extractum mainly come from the endosperm.endosperm is mainly compounded with starch,carbohydrate and protein,When these main components dissolve into the mixture,the malts can be utilized fully.So that the endosperm should be milled a little fined,but shouldn’t be fined as the flour,if like that,it will make the lautering spent grain bed permeability to be bad.Another factors,if it is not anisotropic inside the malts endosperm that hardness of the malts will be different,and then roller crushing will have the different mechanical resistance.So that the malts will be milled unevenly.
2017.2.11
Edited by Alisa
[email protected]
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