What are the consequences of the dissolution state and degree of grind of the malt on the production?

When the malt is crushed too coarsely, improperly or insufficiently, the quality of the wort will decrease and the extract will be lost.

In the malt with insufficient dissolution or unevenness, especially the insufficiently dissolved wheat tip (dissolution inside the wheat kernel starts from the germ and gradually develops to the tip), the content is relatively hard. Hard grains like this are more difficult to crush, and the resulting crushed malt is likely to be coarser than well-dissolved malt, resulting in the inability of the enzymes in the cells to function adequately.

The thickness of the malt pulverization, each component is different not only in appearance, but also in the composition of semi-finished wort, mainly in the solubility, leaching and leaching rate during saccharification.

Practice has proved that the better the quality of the malt pulverization and the suitable pulverization degree, the less the residual leachables in the final wheat husk component, the higher the yield, and the better the quality of the wort, because the well-dissolved malt is more crispy, They are easy to pulverize, they are rich in enzymes, easy to be penetrated and decomposed by enzymes, and the pulverized malt fine particles and powders are partially water-soluble substances, or are easily decomposed by enzymes during saccharification. On the contrary, malt malt that is poorly dissolved has uneven softness and hardness, the content of enzymes is relatively small, and the particle size control of pulverization is not uniform. The enzymatic hydrolysis and dissolution of the saccharification process are difficult, slow or incomplete, which can easily lead to unreasonable wort components and loss of extracts.

Malt Crushing

The proportion of coarse grains in pulverized malt is determined to a certain extent by the solubility of malt, that is, the malt with poorer dissolution is less likely to be pulverized. It can be seen from the above that the saccharification process, speed, extract, extraction rate, etc. of malt also depend on the state of crushed malt.

Appropriately pulverizing the coarse, hard and insoluble coarse-grained components again can increase the yield by about 1.5-2.4%; the improvement of poorly dissolved malt may be even greater. This can also prove from the side that no matter what kind of quality malt, the degree of grinding and the quality of grinding are very important links.

Although the malt is finely pulverized, the dissolution of substances in the endosperm and the release of enzymes are accelerated, and the released enzymes can work better at the fastest speed in the optimal temperature range, which can improve the decomposition of the content and increase the fermentability. The content of sugar can make the saccharification reach the end point of the iodine reaction in advance and shorten the saccharification time, but this is likely to cause difficulties in production and filtration, as well as problems in product quality and leaching rate. Therefore, the quality of the malt and the degree of grinding of the malt directly affect the production process and the composition of the wort quality.

Microbrewery beer making machine

These examples show that the mashing yield of malt decreases as the proportion of meal increases (if no special measures are taken in mashing); on the other hand, for malt with poor biochemical dissolution, a higher For the extraction rate, the malt must be carefully crushed; the lack of malt quality can be compensated by the crushing process; the worse the malt dissolution, the more important the crushing quality is.

In conclusion, in order to make the contents of the malt more susceptible to enzymes, the degree of comminution is a key step towards mashing.