The characteristic and notice matters of decoction mash method
- Oct 25, 2017
- 130
- beer
The characteristic and notice matters of decoction mash method
1)Adopt decoction mashing method, it can strength starch gelatinization and liquefaction.
2)Adopt decoction mashing method, it can make up some disadvantages of malt poorly dissolved. The method normally use brewing bottom fermenting beer, and beer with mellow flavor, soft, delicious. It not only can use light beer, but also can produce thick color beer.
3)Adopt decoction mashing method, energy consumption is bigger, higher about 20% than infusion mashing method. Multi boiling need much energy and time, so it should try best possible to reduce boiling times(1-2) and boiling time(light beer 10-15 minutes is appropriate, thick color beer 20-30 minutes is better in the factory, thus lower the cost and shortage mashing time.
4)Adopt decoction mashing method, if protecting enzyme activity, agitator mush opening when do mashing, merging boiling mash to rest parts and forbidding reversing.
5)Adopt decoction mashing method, it need use the enzyme of unboil mash to break down starch, so the general mash can not boil to avoid killing all the enzymes when boiling.
Edited by Derrick
Sales Manager in Tiantai Company
Email:[email protected]
1)Adopt decoction mashing method, it can strength starch gelatinization and liquefaction.
2)Adopt decoction mashing method, it can make up some disadvantages of malt poorly dissolved. The method normally use brewing bottom fermenting beer, and beer with mellow flavor, soft, delicious. It not only can use light beer, but also can produce thick color beer.
3)Adopt decoction mashing method, energy consumption is bigger, higher about 20% than infusion mashing method. Multi boiling need much energy and time, so it should try best possible to reduce boiling times(1-2) and boiling time(light beer 10-15 minutes is appropriate, thick color beer 20-30 minutes is better in the factory, thus lower the cost and shortage mashing time.
4)Adopt decoction mashing method, if protecting enzyme activity, agitator mush opening when do mashing, merging boiling mash to rest parts and forbidding reversing.
5)Adopt decoction mashing method, it need use the enzyme of unboil mash to break down starch, so the general mash can not boil to avoid killing all the enzymes when boiling.
Edited by Derrick
Sales Manager in Tiantai Company
Email:[email protected]
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