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Brewery Setup Blog

Mashing Temperature

Mar 21, 2020
helen

7998
mashing process

Mashing Temperature

Important substances in the mashing process are the decomposition of starch, the decomposition of protein, and the decomposition of β-glucan.
These substances are decomposed at an optimum temperature.

1. The gelatinization temperature of different grains is different:

Name	Gelatinization temperature
Malt starch , barley starch	60℃
starch rice	80℃~85℃
wheaten starch	57℃~70℃
corn starch	68℃~78℃
Sorghum starch	68℃~78℃

The gelatinization temperature will be greatly reduced if the gelatinization process is added with amylase.

2. Mashing temperature

Enzyme	Process	Optimum action temperature	Inactivation temperature	Faction
ɑ-amylase	Long chain starch decomposes into low molecular weight dextrin	72℃~75℃	80℃	Low fermentation degree, rich in vague essence beer
β-amylase	Decomposition from the end of the starch chain to form maltose, maltotriose, and glucose	60℃~65℃	70℃	High fermentation degree beer
proteolysin	①The lower temperature of 35 ℃ can keep high thermal stability.； ②When the temperature is 45 ℃, a large number of low molecular weight is formed. ③At 55 ℃, macromolecule protein dissociation was formed, the soluble content was high, and the content of middle molecular nitrogen increased, which was beneficial to beer foam and wine body.	45℃~55℃
β- dextranase	Decomposition of beta glucan	45℃~50℃	52℃~55℃
phospho-esterase	Dissolved organic phosphate	50℃~53℃	65℃~70℃
giyceridase	①When the feeding temperature is 62 ℃, the amount of fatty acid entering wort is the least. When the feeding temperature is 68 ℃, the amount of fatty acid entering wort is the most.；	Around 50℃	65℃ 30min inactivation
	②In the first stage of the change of lipids, glycerol esters and fatty acids were produced, and the fatty acid content in mash increased.	30~35℃ & 65~70℃
	③Oxidation of Fatty acids in the second stage under the Action of Lipid Oxidase	30~50℃