How to control the mashing temperature to get the best quality wort?
Publish Time: 2020-08-25 Origin: Site
How to control the mashing temperature to get the best quality wort
In the beer mashing process, the important decomposition of substances is: starch, protein andβ-glucan. The decomposition of these substances mainly depends on the action of enzymes.The action of various enzymes determines the ratio of fermentable sugars in the wort, the ratio of fermentable sugars determines the final fermentation degree, and the final fermentation degree determines the alcohol content and characteristics of the beer. The optimum temperature of each enzyme is different. How can we control the temperature to get the best quality wort?
1. Decomposition of starch
The decomposition of starch is the most important enzymatic reaction in mashing. Starch is the most useful ingredient in beer brewing and must be completely decomposed. Whether starch is completely decomposed, not only directly affects the cost of beer, but also affects the quality of beer .
The decomposition of starch is divided into: gelatinization, liquefaction and saccharification.
Gelatinization: After heating, starch granules will quickly absorb water and expand. When the temperature rises to a certain temperature, the cell wall ruptures and starch molecules dissolve to form a viscous paste. This process becomes gelatinization.
Liquefaction: α-amylase quickly decomposes long starch chains into short chains to form low molecular dextrins, thereby reducing the viscosity of the gelatinized mash. This process is called liquefaction.
Saccharification: Saccharification refers to the conversion of starch into maltose, maltotriose, glucose and other sugars by amylase. α-amylase is to break down long chain starch into short chain dextrin composed of 7-12 glucose units, and β- amylase cuts two glucoses from the end of the short chain at a time to form maltose. The action time of β-amylase is Longer than α-amylase.
SUMMARY:The optimal working temperature of α-amylase is 72~75℃,if mashing long time at this temperature, more dextrin can be formed.So the final fermentation degree is low and beer is rich in dextrin; The optimal working temperature of β-amylase is 62~65 ℃,if mashing for a long time at this stage can form a large amount of maltose to make beer with a higher final fermentation degree.
2.Decomposition of protein
During the saccharification process, the decomposition of protein is also very important. Under the action of protease, protein is decomposed into high molecular nitrogen, middle molecular nitrogen and low molecular nitrogen, and finally decomposed into amino acids.
The optimum decomposition temperature of protein is 45-55 ℃. When it stops at 45 degrees, a large amount of low molecular peptides will be formed for yeast to multiply and ferment; when it stops at 55 degrees, polymer protein decomposition products will form, which is beneficial to the foam and beer. Bodied. However, a prolonged inactivity at 50 degrees will result in poor beer foam, because at this temperature the malt substance (the substance that forms the foam of beer is decomposed).
The influence of protein decomposition products on beer quality
The decomposition products of proteins | Function |
Polymer nitrogen | Formation of foam, physical and chemical stability, fullness of beer |
middle molecular nitrogen | CO2 carrier, taste, lethality, buffering substance |
low molecular nitrogen and amino acids | Yeast's nutrients, forming Maillard reaction, changing color |
3. Decomposition of β-glucan
The presence of β-glucan is the main component that constitutes the body and foam properties of beer; on the other hand, β-glucan will cause difficulty in wort filtration. The optimal temperature of β-glucanase is 45-50 degrees, so β-glucan is difficult to decompose during the saccharification process, so most of the β-glucan has been decomposed in the malting stage.
Temperature control stage of saccharification
35~40, the impregnation stage is good for the decomposition of glucan.
45~55, the decomposition stage of protein
62~70, mashing stage. ①At 62-65 degrees, a large amount of fermentable sugar can be formed, which is suitable for making beer with higher fermentability.
②At 65-70 degrees, the leaching rate of malt is relatively increased, and the fermentable sugar is relatively reduced, which is suitable for making beer with low fermentability. Controlled at 65 degrees, the highest yield of fermentable extractum can be obtained.
③At 75~78 degrees, it is the dextrinization stage, α-amylase is still active at this temperature, the residual starch can be further decomposed, while other enzymes are inhibited or inactivated.
If you want to know more information about beer brewing and beer brewing equipment,contact me freely.