The technical progress during mashing
- Apr 11, 2018
- 66
- beer
The technical progress during mashing
1.The key issues during mashing
1)Oxygenation problems from malt feeding to mash pumped out
2)The mechanical function produced by agitator, pump and undesirable pump transferring.
3)Poor convection and mixing of mash (beer stone will result in bad taste)
4)Over higher heating temperature and undesirable convection ( heating surface temperature)
5)Pump cavitation
6)The dead corner in the piping, easy make wort oxidation and shape butyric acid
7)During boiling the mash, the bad material will be removed by steam.
8)Optimize the hazards shaped by mashing and over short infusion mash process, which will result beer taste light, thus loose beer characteristic.
9)From economic point can adopt: use turbid sparge water, adding hot water process or separate mash method to improve feeding temperature and deal with oxidation.
2.The existing issues in the real production
1)Due to the influence by traditional process and setted automatic program, it will not hope to make upgrades for current brewhouse configurations.
2)Improve lodine value
3)Lower amount of α-Amino nitrogen in the wort and Zn
4)Colloidal substances and tuberculous gel which result by mashing will influence wort and beer filtering.
5)Unable to control oxidation
6)Different beer style will have different harms.
7)Mechanical functions
8)Feeding temperature is critical important considering beer foam and α-Amino nitrogen.
Edited by Derrick
Sales Manager in Tiantai Company
Email:[email protected]
1.The key issues during mashing
1)Oxygenation problems from malt feeding to mash pumped out
2)The mechanical function produced by agitator, pump and undesirable pump transferring.
3)Poor convection and mixing of mash (beer stone will result in bad taste)
4)Over higher heating temperature and undesirable convection ( heating surface temperature)
5)Pump cavitation
6)The dead corner in the piping, easy make wort oxidation and shape butyric acid
7)During boiling the mash, the bad material will be removed by steam.
8)Optimize the hazards shaped by mashing and over short infusion mash process, which will result beer taste light, thus loose beer characteristic.
9)From economic point can adopt: use turbid sparge water, adding hot water process or separate mash method to improve feeding temperature and deal with oxidation.
2.The existing issues in the real production
1)Due to the influence by traditional process and setted automatic program, it will not hope to make upgrades for current brewhouse configurations.
2)Improve lodine value
3)Lower amount of α-Amino nitrogen in the wort and Zn
4)Colloidal substances and tuberculous gel which result by mashing will influence wort and beer filtering.
5)Unable to control oxidation
6)Different beer style will have different harms.
7)Mechanical functions
8)Feeding temperature is critical important considering beer foam and α-Amino nitrogen.
Edited by Derrick
Sales Manager in Tiantai Company
Email:[email protected]
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