Precautions for saccharification/mashing method in beer brewing?

The decoction method is characterized by the staged heating of a portion of the mash to the melting point, which is then mixed with various other uncooked mash to ensure that the temperature level of all the mash is gradually raised to a level defined by the enzymatic results. Subsequent temperature levels exceed the completion temperature level of saccharification.

According to whether the supporting products are included in the whole saccharification process, the mash steaming process can be divided into single mash steaming process and double mash steaming process; according to the frequency of mash division, single mash steaming method and double mash steaming method can be divided into three, two, and three. One steam method.

Brewhouse System Mashing Tank Boiling Tank

Single mash cooking method: This method does not add auxiliary materials, but can only be mashed. Pump the part of mash to be smashed into the mash pot, slowly raise the temperature to boiling, keep it for a while, then pump the steamed mash into other various uncooked mash again, so that The temperature reaches a certain level where the action of the mash exceeds the level of relaxation temperature following a higher action.

(1) The method of boiled saccharification can enhance the gelatinization and evaporation of pudding starch, and improve the oil return rate of saccharification.

(2) The method of boiling and saccharification can save some maltose problems. This method is mainly used to brew smooth beers from all-time lows, and can be used to make light wines in addition to strong wines.

(3) The boiled saccharification method consumes a lot of electricity, which is about 20% better than the extraction method. Steaming multiple times takes a lot of power and time. The regularity of cooking (1~2 times) and the cooking time need to be reduced in the processing factory (10~15min is suitable for brewing light gray wine, dark brown, 20~30min is better for a glass of wine) to reduce the cost and reduce the mashing time.

(4) Use boiled mash method. If you want to keep the enzymes attractive, you need to change the mix when mixing the mash. The mash will definitely be steamed and positioned to continue mashing, and it will never be mashed to the contrary. In the mash steaming technique, the enzymes in the raw mash are used to liquefy the pudding starch, so the whole mash cannot be steamed to prevent all the enzymes in the mash from being eliminated during the entire cooking process.