Factors Affecting Raw Material Utilization

 Factors affecting the extraction rate of malt 

For every 1% reduction in malt extract, it is possible to reduce the saccharification yield by 0.7% to 0.9%. Factors affecting the reduction of leachables are as follows:

1. Malt factor

(1) Moisture content of malt: every 1% increase in malt moisture is equivalent to a decrease of about 1% in laboratory yield or about 1.2% in saccharification room yield.

(2) Protein content of malt: The higher the protein content, the lower the malt extract. Based on a protein content of 9.5%, the leachate reduction is as follows:

The protein content is 10.5%~11.4%, and the malt extract is reduced by about 0.2%;

The protein content is 11.5%~12.4%, and the malt extract is reduced by about 0.5~0.6%;

The protein content is 12.5%~13.4%, and the malt extract is reduced by about 0.7~1.0%.

(3) Solubility of malt: The leaching rate of the coarse and fine powder of malt is poor, and the yield of saccharified extract is reduced by about 0.7% for each increase of 1 unit.

2. Factors of crushing

Improper pulverization and excessively coarse pulverization may result in a loss of yield of saccharified extract below 2%.

3. Factors of saccharification

(1) The saccharification temperature is high, and the saccharification time is short and incomplete, which affects the leaching of the active ingredients of the malt, and may cause a loss of about 1% of the wort yield.

(2) The installation of the mixer is defective, the mixing is poor, the mixing of the mash is uneven, and the maltization and de-saccharification are incomplete, which may cause a loss of 0~5%.

Factors affecting the washing out of the extract from the spent grains 

The more extracts remaining in the spent grains, the lower the yield of saccharification. The factors that affect the extraction of extracts are as follows:

1. Malt factor

Poorly dissolved malt is used, the poor permeability of the spent grains makes it difficult to filter and the spent grains are not washed completely.

2. Factors of crushing

The malt is too finely pulverized, the spent grains are small and not loose, the filter diameter is blocked, and the permeability is poor, resulting in difficult filtration and incomplete washing of the spent grains.

3. Factors of saccharification

The amount of water used for saccharification is large, the amount of water used for washing waste is limited, the washing of waste is incomplete, and the residual extract cannot be washed clean.

4. Factors of wort filtration

(1) The installation of the filter tank is inclined, resulting in uneven filtration and washing.

(2) When the mash enters the filter tank, the distribution is uneven.

(3) At the beginning of filtration, the wort discharge valve is opened too large and the suction force is large, which causes the grains to be compressed and the viscous substances are mixed into the grains layer, making it difficult to filter and wash the grains.

(4) The filter area is not enough or the filter hole is blocked.

(5) Uneven tillage and uneven exudation of wort.

(6) It is not easy to clean if the washing dregs water is added too early or too late.

(7) The temperature of the grains layer decreases, the volume of the grains shrinks, the exudation is difficult, and the washing is incomplete.

Grain rakers