Craft beer wort preparation - crushing

In the whole brewing process of craft beer, the first thing we need to do is crush the malt in order to saccharify the wort. Today we will learn about the importance of crushing malt.

Effect of Crushing Quality on Craft Beer Quality

(1) Saccharification process

(2) Iodine test time

(3) Wort filtration

(4) Saccharification yield

(5) fermentation

(6) Color, taste and flavor stability of craft beer

The purpose of crushing malt

(1) The bark is separated from the surface of the grain so that the endosperm is decomposed by enzymes.

(2) Reduce the powdery degree of endosperm and increase the effective surface area of endosperm to absorb water.

(3) Keep the wheat skin intact, in order to make the wort filter smoothly.

(4) Reduce the amount of fine powder, because the fine powder will become paste after saccharification, which will affect the filtering effect.

Requirements and points for crushing

(1) The loss rate of malt to the pulverizer should be low; the total loss rate of pulverization is 0.3-3%;

(2) The quality of crushed materials should be kept stable during crushing, otherwise they will affect the quality of craft beer in the subsequent process;

(3) Reduce the cost of the crushing process as much as possible, and pay attention to improving the crushing quality to ensure the subsequent brewing process.

The above is the knowledge about crushing, I hope it will be helpful to everyone.