The reason for thick mash

Jul 31, 2017
helen

7998
beer brewing

The reason for thick mash

In the brewing process, sometimes the mash will be too thick when the mash is heated to definite temp, which will make the temp of mash increased slowly or even stopped increasing. This phenomenon will influence the mash effort and normal production. The reasons of thick mash is as below:
1.The crushing degree of auxiliary material is small. There is too much big size auxiliary material after crushing results to the starch couldn’t react well with the enzyme.
2.Ratio of material to water is not suitable. It means the water use volume is too less.
3.The bad quality malt. The malt doesn’t have well liquidation ability.
4.Heating speed is too fast or keeping temp time is too less. In this process, the fast heating speed decrease the time of starch absorbing the water and enzyme activation.
5.Not use the enzyme under regulation.

Edited by Nicole
Sales manager in Tiantai company
Email: cnbrewery@cnbrewery.com