Mashing method-----infusion mashing method
- Apr 15, 2017
- 87
- beer
Mashing method
-----infusion mashing method
The malts mashing method mainly has two:infusion brewing method and decoction brewing method.
Infusion mashing method
Its characteristic is that,mash wort no need to go though boil,it just purely need the enzyme to infusion the useful component from the mash wort,and after lautering and before the boiling the wort,the enzyme still have the activity.
According whether the auxiliary material added to the mashing process,there is single mash infusion and double mash infusion method.And also for single mash infusion method,it could be divided into constant temperature infusion and raised temperature infusion.
1.single mash constant temperature infusion method
Its mashing starting temperature is about 65°C，after mashing 1-2 hours,raising the temperature to lauter temperature about 78 °C,and then proceed lautering.in this process,there is no protein decompose,so it is suitable for the malts which protein could be decomposed fully.
2.single mash raised temperature infusion method
Do the mashing at 35-37°C,dipping the malts in the water,and then raised the temperature to 50°C for decomposing its protein.and then rasing the temperature to 65°C slowly,at the 72°C,it needs to do the mashing sectionally,and then raising temperature to 78°C for lautering.The infusion method require the good quality malts,especially for brewing full malt beer,and top fermenting beer.70% UK beer is top fermenting beer,all use infusion method.
3.Double mash infusion method
After mixing mashing wort and gelatinization wort,it will not boil the wort again.but boil the wort in the mash tun to make sure all the needed temperature in the different stage.Since only part of the mash wort is boiled,so the polymer adhesive material of endosperm cell wall and other components dissolve less,so the wort color is pale,low viscosity,taste softly,especially for brewing the pale beer and dry beer.its operation is simple,short mashing time within 3 hours for finishing.
Double mash infusion Brewing technology as below
Edited by Alisa Lee
Email:[email protected]
-----infusion mashing method
The malts mashing method mainly has two:infusion brewing method and decoction brewing method.
Infusion mashing method
Its characteristic is that,mash wort no need to go though boil,it just purely need the enzyme to infusion the useful component from the mash wort,and after lautering and before the boiling the wort,the enzyme still have the activity.
According whether the auxiliary material added to the mashing process,there is single mash infusion and double mash infusion method.And also for single mash infusion method,it could be divided into constant temperature infusion and raised temperature infusion.
1.single mash constant temperature infusion method
Its mashing starting temperature is about 65°C，after mashing 1-2 hours,raising the temperature to lauter temperature about 78 °C,and then proceed lautering.in this process,there is no protein decompose,so it is suitable for the malts which protein could be decomposed fully.
2.single mash raised temperature infusion method
Do the mashing at 35-37°C,dipping the malts in the water,and then raised the temperature to 50°C for decomposing its protein.and then rasing the temperature to 65°C slowly,at the 72°C,it needs to do the mashing sectionally,and then raising temperature to 78°C for lautering.The infusion method require the good quality malts,especially for brewing full malt beer,and top fermenting beer.70% UK beer is top fermenting beer,all use infusion method.
3.Double mash infusion method
After mixing mashing wort and gelatinization wort,it will not boil the wort again.but boil the wort in the mash tun to make sure all the needed temperature in the different stage.Since only part of the mash wort is boiled,so the polymer adhesive material of endosperm cell wall and other components dissolve less,so the wort color is pale,low viscosity,taste softly,especially for brewing the pale beer and dry beer.its operation is simple,short mashing time within 3 hours for finishing.
Double mash infusion Brewing technology as below
Edited by Alisa Lee
Email:[email protected]
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