How to mix mash?
Mixing mash is an important step of decoction. It is a process to mix boiled and unboiled mash in order to make all of mash to expected temperature. For example, there two times of mixing mash for double mash one decoction. The first time is mixing malt mash from mash tun and secondary ingredient mash (Such as rice, corn etc ) from cereal cooker. The second time is mixing boiled and unboiled mixed mash. The expected temperature of mixed mash is different in different recipe. Please note the following points when mixing mash.
1.According to the ratio between malt and water, calculate the approximate heat balance value, the make corresponding adjustment.
Partial mash after boiled should be mixed with rest unboiled mash, then make the mixed mash to a certain temperature. About the exact amount of partial mash needed to boil, we can calculate with formula.
V-----The amount of partial mash needed to boil, HL;
V1---The total amount of mixed mash, HL;
T1---The temperature before mixing boiled mash, ℃;
T2---The temperature after mixing boiled mash, ℃;
T0---The temperature of boiled mash, ℃. You can regard it as 100℃.
2.The agitator should be started quickly when mixing mash so as to avoid partial overheat which might cause mixed mash’s temperature uneven.
3.In the practical mixing mash, slight error is allowed, which is usually +-(0.5-1)℃. But we should consider the level of measuring temperature and error of temperature sensor etc.
4.When the mash temperature after mixing is lower than expected temperature, we can heat mash tun slightly or pump some hot water into mash tun. In general, we can not let this temperature exceed the expected temperature. Otherwise, some enzymes which can not bear high temperature would loose activity.
Edited by Vicky
Sales manager in Tiantai Beer Equipment Company
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