The malt crushing milling degree in actual beer brewing
- Jan 16, 2021
- 80
- tiantai
The malt crushing milling degree in actual beer brewing
For the beer production with grain mill brewing equipment, the adjustment of the degree of malt milling is very important. How to choose a reasonable degree of crushing is also complicated. The specific requirements can be referred to as follows:
To ensure the wort lautering speed during mashing and reduce the leaching of harmful substances in the malt hull, the wheat hull should be broken but not broken into pieces. So we should check how complete the malt hull will be after crushing. When met with lautering difficulty, the malt hull broken level should be an important factor to be noted.
If the malt with a poor solubility, the proportion of excipients is high or when the mashing cycle is short, the crushing degree should be finer, which is convenient for boring leaching and dissolution, that is good for action of enzymes. Conversely, it can be coarser, but also maintain a certain proportion of fine powder.
Different saccharification method with different requirements on the crushing degree. The infusion mashing generally need a finer milling than decoction mashing; one-time mashing needs a finer milling than 2-time mashing; if brewing via pre-immersing or adding extra enzyme, the crushing could be coarser.
When brewing with lauter tun, the grain bed will be used for lautering medium, the wort could be clearer after going through the grain bed, so now the crushing level should be lower, the fine powder cannot be too much; But if lautering wort with filter, now the wort will be pressed out via exteral power, it is not quite important to have a grain lautering bed, so now the crushing level could be higher.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
For the beer production with grain mill brewing equipment, the adjustment of the degree of malt milling is very important. How to choose a reasonable degree of crushing is also complicated. The specific requirements can be referred to as follows:
To ensure the wort lautering speed during mashing and reduce the leaching of harmful substances in the malt hull, the wheat hull should be broken but not broken into pieces. So we should check how complete the malt hull will be after crushing. When met with lautering difficulty, the malt hull broken level should be an important factor to be noted.
If the malt with a poor solubility, the proportion of excipients is high or when the mashing cycle is short, the crushing degree should be finer, which is convenient for boring leaching and dissolution, that is good for action of enzymes. Conversely, it can be coarser, but also maintain a certain proportion of fine powder.
Different saccharification method with different requirements on the crushing degree. The infusion mashing generally need a finer milling than decoction mashing; one-time mashing needs a finer milling than 2-time mashing; if brewing via pre-immersing or adding extra enzyme, the crushing could be coarser.
When brewing with lauter tun, the grain bed will be used for lautering medium, the wort could be clearer after going through the grain bed, so now the crushing level should be lower, the fine powder cannot be too much; But if lautering wort with filter, now the wort will be pressed out via exteral power, it is not quite important to have a grain lautering bed, so now the crushing level could be higher.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
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