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How to control the feeding temperature during mashing?
- Mar 17, 2016
- tiantai
- 7998
- feeding temperature during mashing
How to control the feeding temperature during mashing?
In theory, the feeding during mashing can be finished during a wide range of temperatures. But in actual production, in order to make the enzyme give a full play and also considering about some other reasons, there are mainly two feeding temperatures: The lower 35~37℃ and the higher 50℃.
The feeding temperature should be 35~37℃ if the malt cannot dissolved insufficient. It is good for the infusion of various of enzyme and prolong the effect time of it. The β-glucanase, protein decomposition enzymes, ɑ-amylase and β-amylase start dissolving out at 35℃ . Those enzymes will paly its role effectively once reached the best effect temperature, now it is easy to get more fermentable sugers and improve the fermentation rate. If the malt is insufficient dissolved, the feeding temperature can be chosen at 50℃. It will ensure the mashing result and short the mashing time at the same time.
For the violent mashing such as thrice decoction mashing, the feeding temperature should be lower. Since the rest will be needed after the boiled mash been transfered to the original mash tun in various of temperature stage ( 50℃, 62℃, 72℃). It cannot be finished if feeding in higher temperatures. The infusion mashing usually feeding at lower temperatures since it no need boiling. In order to make the enzymes give a full play, the pre-infusion is needed and also rest in the suitable temperatures of various of enzymes.
Edited by Laura
Sales Manager in Tiantai Company
Email: trade@cnbrewery.com
In theory, the feeding during mashing can be finished during a wide range of temperatures. But in actual production, in order to make the enzyme give a full play and also considering about some other reasons, there are mainly two feeding temperatures: The lower 35~37℃ and the higher 50℃.
The feeding temperature should be 35~37℃ if the malt cannot dissolved insufficient. It is good for the infusion of various of enzyme and prolong the effect time of it. The β-glucanase, protein decomposition enzymes, ɑ-amylase and β-amylase start dissolving out at 35℃ . Those enzymes will paly its role effectively once reached the best effect temperature, now it is easy to get more fermentable sugers and improve the fermentation rate. If the malt is insufficient dissolved, the feeding temperature can be chosen at 50℃. It will ensure the mashing result and short the mashing time at the same time.
For the violent mashing such as thrice decoction mashing, the feeding temperature should be lower. Since the rest will be needed after the boiled mash been transfered to the original mash tun in various of temperature stage ( 50℃, 62℃, 72℃). It cannot be finished if feeding in higher temperatures. The infusion mashing usually feeding at lower temperatures since it no need boiling. In order to make the enzymes give a full play, the pre-infusion is needed and also rest in the suitable temperatures of various of enzymes.
Edited by Laura
Sales Manager in Tiantai Company
Email: trade@cnbrewery.com
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