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The factors to influence first wort lautering
- Nov 10, 2017
- helen
- 7998
- Lauter tun
The factors to influence first wort lautering
1.Wort tackiness
Higher temperature, lower wort tackiness and quicker lautering speed. The lautering time 12 Plato wort is longer 20% than 15 plato wort.
2.Grain bed resistance
Grain bed resistance means the summation of all of the resistance of wort lautering. The grain bed resistance would be higher and higher with lautering going.
3.Lautering operation
The lautering operation is not changeless. It should be adjusted with changing of grain bed resistance. And, the factors influencing wort lautering is various, such as malt quality, mashing method, working load of false bottom, structure of false bottom etc. The brewmaster should adjust the lautering flexibly according to these factors.
4.Malt quality
The wort tackiness of high quality malt is lower. Accordingly, the grain bed is loosen and lautering speed is faster. Normally, the lautering time is shorter if the wort tackiness is lower. However, there are some exceptions. For example, if the mash is agitating intensely, it will absorb amount of oxygen. Although the wort tackiness of wort is lower when adding secondary grain, the lautering time is longer.
5.Secondary grain amount
Undissolved protein, hemicellulose, starch particle and lipid etc would affect lautering speed. It has been proven adding 20% unmalted barley is not good for wort lautering. Add β-glucanase is a good idea. It can not change the amount of these particles, but it can change their structure to speed up the lautering.
6.Milling method
The lautering speed of wet-milling is higher than dry-milling. But the wort is unclear, so many breweries do not use wet-milling.
Edited by Vicky
Sales manager in Tiantai Company
Email: [email protected]
1.Wort tackiness
Higher temperature, lower wort tackiness and quicker lautering speed. The lautering time 12 Plato wort is longer 20% than 15 plato wort.
2.Grain bed resistance
Grain bed resistance means the summation of all of the resistance of wort lautering. The grain bed resistance would be higher and higher with lautering going.
3.Lautering operation
The lautering operation is not changeless. It should be adjusted with changing of grain bed resistance. And, the factors influencing wort lautering is various, such as malt quality, mashing method, working load of false bottom, structure of false bottom etc. The brewmaster should adjust the lautering flexibly according to these factors.
4.Malt quality
The wort tackiness of high quality malt is lower. Accordingly, the grain bed is loosen and lautering speed is faster. Normally, the lautering time is shorter if the wort tackiness is lower. However, there are some exceptions. For example, if the mash is agitating intensely, it will absorb amount of oxygen. Although the wort tackiness of wort is lower when adding secondary grain, the lautering time is longer.
5.Secondary grain amount
Undissolved protein, hemicellulose, starch particle and lipid etc would affect lautering speed. It has been proven adding 20% unmalted barley is not good for wort lautering. Add β-glucanase is a good idea. It can not change the amount of these particles, but it can change their structure to speed up the lautering.
6.Milling method
The lautering speed of wet-milling is higher than dry-milling. But the wort is unclear, so many breweries do not use wet-milling.
Edited by Vicky
Sales manager in Tiantai Company
Email: [email protected]
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