A lot should be considered when you plan to build your brewhouse like brew tech,brew houses configuration,brew house cost and price,find a location for brew house, license and regulation of brew house. This article column is specially to answer some common question during brewing.
What are the effects of baking temperature on malt quality?
Under normal conditions, the baking temperature of light color malt is 80 ~ 85 ℃, and the baking temperature and time directly affect the color and flavor of malt. ① If the calcining temperature is too low, not only the water content in the oven can not meet the requirements of malt quality, but also the chemical reaction in the calcining stage is not complete, and sometimes the green malt smell may be left, so the calcining temperature should not be lower than 80 ℃. In order to prevent the color of dry malt from being too dark and maintain high enzyme content and activity, the baking temperature of 78 ~ 80 ℃ can be used. ② The proper increase of calcining temperature will not only deepen the chroma of dry malt, but also reduce the low molecular weight soluble substances contained in malt, increase the amount of protein coagulation in malt and precipitate a lot, so that the wort obtained by saccharification is clear and transparent, and is conducive to the stability of beer. However, when the calcining temperature exceeds 85 ℃, the enzyme content and activity of malt will be significantly reduced, which will affect the normal saccharification process. With the increase of calcining temperature and time, the color of malt will deepen and the flavor will become stronger. However, it must be ensured that the malt will enter the calcining process at a lower moisture content in order to reduce the adverse effects caused by too high or too low calcining temperature. Therefore, the calcining temperature must be controlled.
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