How Do Modern Saccharification Systems Define The Quality And Soul Of Beer?

The Core Role of the Saccharification System in Beer Brewing

Saccharification is the second step in beer brewing (following milling), its main purpose being to convert the starch and protein in malt into fermentable sugars and amino acids for subsequent yeast fermentation.

At this stage, the design and operational precision of the equipment directly affect the following indicators:

Original Gravity

Enzyme Activity Retention

Saccharification Efficiency and Wort Yield

Final Aroma and Flavor Profile of the Beer

Common problems in traditional saccharification include large temperature fluctuations, uneven mixing, burnt bottom, and high energy consumption. Modern saccharification systems, through intelligent control, precision manufacturing, and modular design, have achieved efficient, stable, and repeatable production processes.

Composition and Process Flow of a Modern Saccharification System

A complete saccharification system (Brewhouse System) typically includes:

Mash Tun

Lauter Tun

Kettle

Whirlpool

Hot Liquor Tank / Cold Liquor Tank

Operating Platform and Piping/Valve System

Automatic Control System (PLC Control)

Working Principle and Technical Details of the Saccharification System

1. Mixing and Temperature Control

The saccharification process requires staged heating (commonly 45°C, 62°C, 72°C, and 78°C) to activate different enzyme reactions.

Our system uses a fully automatic temperature control module, controlled by a PT100 temperature sensor and PLC, achieving dynamic adjustment with an accuracy of ±0.1°C to prevent overheating or enzyme inactivation.

2. Stirring and Anti-Scorching Design

The stirring blades are driven by a variable frequency motor, automatically adjusting the speed according to the malt concentration.

The bottom uses a conical flow guide structure and double-jacketed heating to ensure uniform heat conduction and prevent localized gelatinization.

3. Filtration Efficiency and Wort Yield

The filter tank uses a V-shaped sieve plate and an adjustable flow rate design, ensuring uniform wort flow and a wort yield of over 96%.

It is also equipped with an automatic reflux system (Vorlauf) to ensure clear and transparent wort.

4. Boiling and Volatilization Control

The boiling kettle employs a steam jacket or electric heating system, ensuring stable temperature and uniform boiling.

The steam condensation system recovers waste heat for heating the hot water tank, improving energy efficiency.

5. Whirlpool System and Clarification Process

The whirlpool uses centrifugation to separate hot solids and hop residue, ensuring wort clarity.

The outlet position and angle are optimized through CFD simulation to reduce turbidity and loss.

Saccharification is not just a technology, but an art of temperature, time, and process.An efficient, precise, and intelligent saccharification system is the core tool for brewers to realize their creative ideas.

As a leading beer equipment manufacturer in China, we adhere to the philosophy of "meticulous craftsmanship and innovative manufacturing," creating efficient, energy-saving, and stable saccharification solutions for global customers.