After grinding malt, mashing process follows. The purpose of saccharification is speedy dissolution of soluble substances in raw materials, and insoluble substances - dissolution into soluble low molecular weight substances under action of enzymes. Our requirement at this stage is that malt saccharification yield is as high as possible, and relative ratio of sugar, soluble nitrogen, amino acids and other extracts should be as reasonable as possible. So how do you complete saccharification process? What details need attention?

First of all, we need to know two methods of saccharification: boiling saccharification and leaching saccharification. At present, method of saccharification by digestion is almost not used in domestic craft brewing industry; method of saccharification by leaching is more common. The leaching saccharification method is divided into single mash constant temperature leaching saccharification method and single mash heating leaching saccharification method.

The single mash constant temperature leaching saccharification method means that after feeding, mash temperature is maintained at 65-68°C to retain heat, and after about 60-90 minutes, mash temperature is raised to filtration. temperature 78°C. This method is easier to control temperature, but it is worth noting that there is no pre-protein decomposition process in this production process, so it is only suitable for quality malt with relatively complete malt dissolution and protein decomposition.

The temperature control of saccharification method with heated leaching of single mash is more difficult. However, most of brewing equipment can now realize automatic temperature control, and only control cabinet and display screen are required to adjust temperature. For example, saccharification system manufactured by Shandong Tiantai Beer Equipment Co., Ltd. has reliable quality and a high degree of automation. If you need brewing equipment or you are planning to build a new brewery, please send us a private message!

Single mash heating and leaching saccharification typically controls post-brew mash temperature at 40°C to submerge malt; then raise temperature to 50-54°C to decompose protein; raise temperature to 78°C to kill enzyme. . This saccharification process also requires use of highly diluted malt, which is particularly suitable for brewing whole malt beers, top-fermented beers, bottom-fermented beers, etc.

About 70% of above-fermented beer in UK is brewed by leaching and saccharification. Nowadays almost all beer is produced by heating, leaching and saccharification in my country.

In addition to technological method, water saccharification is also a problem that deserves attention. The amount of water used for saccharification depends on concentration of first wort, as well as composition of wort and type of beer. In production of light beer, a larger amount of water for saccharification should be chosen, and ratio of raw materials to water is usually 1:4-1:5. This speeds up enzymatic reaction. In production of dark beer for saccharification, one should choose a thicker mash, and ratio of raw materials and water is approximately 1:3-1:3.5. Thus, enzymatic reaction proceeds relatively slowly and more of flavors contained in malt can be dissolved in the mash.

The above is an important part of craft beer saccharification process! Welcome everyone to discuss craft beer knowledge with me!