A lot should be considered when you plan to build your own brewery like brew tech,brewery equipment configuration,brewery equipment cost and price,find a location for brewery install, license and regulation of brewery. This article column is specially to answer some common question during brewing.
What is the reason for the thick gelatinization mash and how to solve it?
In the actual production, sometimes it is found that when the gelatinization mash is heated to a certain temperature (85 ~ 90 ℃), the mash becomes very thick, and the temperature rises slowly or cannot rise, which directly affects the saccharification effect and normal production. The main reasons for thick gelatinization mash are as follows.
① It is difficult to gelatinize the inner layer of starch granules because the grinding degree of excipients is not well controlled and there are many coarse grains. The viscosity of mash can not be reduced due to the action of amylase preparation or liquefaction enzyme in malt.
② The ratio of material to water is not appropriate, that is, the amount of water added in gelatinization pot is too small, resulting in too thick mash.
③ The quality of malt is poor, the liquefying power is low, or the activity of amylase preparation decreases due to storage, but the proportion of malt or amylase preparation does not increase correspondingly.
④ When malt is used as liquefaction enzyme source, the heating speed is too fast or the holding time is too short. On the one hand, it reduces the process of starch swelling, on the other hand, it shortens the effective action time of enzyme, resulting in poor starch gelatinization and liquefaction.
⑤ Liquefaction enzyme was not used as required.
In view of the phenomenon that gelatinization is too thick, the following methods can be adopted.
① When the gelatinization mash was found to be very thick or difficult to raise the temperature, bacterial amylase or high temperature resistant amylase was added quickly, and the added amount was about half of the original amount.
② Add a certain amount of hot water above 80 ℃ to increase the ratio of material to water to 6:1 or more, and extend the mash cooking time appropriately. Do not add cold water to prevent starch aging
It's not easy. In addition, before mashing, the gelatinized mash should be properly stirred and cooled to prevent the high temperature after mashing due to the excessive amount of gelatinized mash.
③ The gelatinized mash was hydrolyzed by adding food grade sodium hydroxide solution, and neutralized to pH 6.0 with phosphoric acid or lactic acid before mashing. This method should be used cautiously, because it not only needs small-scale experiments, but also may affect the taste of beer.
If you are planning to build your own brewery. TIANTAI Brewery equipment could help you answer your questions and supply brewery equipment. We supply 2-150bbl complete beer machinery including malt milling equipment, brew houses equipment, beer fermenters, brite beer tanks, beer bottling machine,beer canning machine, beer kegging machine, hopping machine, yeast propagation equipment. We also supply all auxiliary brewery systems like steam heating pipe and valves, water treatment, filter, air compressor etc. Everything in brewery are all in our list.
Request A Quote