How to promote mashing process in brewery brewing?
- Sep 24, 2022
- 127
- tiantai
In the production of mashing, it is sometimes encountered that the mash is heated to the mashing temperature and reaches the holding time specified by the process, but the mashing result is still unsatisfactory, and the iodine reaction is purple-red or even purple-black.
1)Add an appropriate amount of a-amylase or mashing enzyme preparation to the mashing pot to make up for the lack of maltase activity.
First dissolve the enzyme preparation with warm water at 35°C, then turn on the stirrer of the mashing tun to make the mash rotate, and then add the enzyme preparation into the mash tun.
2)Turn on the stirrer of the mash tun, open the heated steam valve, properly increase the temperature of the mash, give full play to the role of a-amylase, and accelerate the mashing, but the temperature should not exceed 70°C.
3) If the mash is viscous, turn on the stirrer and add an appropriate amount of hot water at 70°C to increase the ratio of material to water, reduce the viscosity of the mash, and accelerate mashing.
4) Check whether the pH of the mash meets the requirements, and adjust it to 5.5~5.8 with weak acid if necessary.
Edited by Alisa
Email:[email protected]
1)Add an appropriate amount of a-amylase or mashing enzyme preparation to the mashing pot to make up for the lack of maltase activity.
First dissolve the enzyme preparation with warm water at 35°C, then turn on the stirrer of the mashing tun to make the mash rotate, and then add the enzyme preparation into the mash tun.
2)Turn on the stirrer of the mash tun, open the heated steam valve, properly increase the temperature of the mash, give full play to the role of a-amylase, and accelerate the mashing, but the temperature should not exceed 70°C.
3) If the mash is viscous, turn on the stirrer and add an appropriate amount of hot water at 70°C to increase the ratio of material to water, reduce the viscosity of the mash, and accelerate mashing.
4) Check whether the pH of the mash meets the requirements, and adjust it to 5.5~5.8 with weak acid if necessary.
Edited by Alisa
Email:[email protected]
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