TIANTAI brewery equipment tell you how to find your beer brewing system - What is material water ratio? What is the significance of material water ratio in guiding production?
A lot should be considered when you plan to find your own beer brewing system like brew tech,beer brewing system configuration,beer brew system cost and price,find a location for beer brewing system, license and regulation of beer brewing system. This article column is specially to answer some common question during brewing.
What is material water ratio? What is the significance of material water ratio in guiding production?
The ratio of raw material and water used in saccharification is called material water ratio. The ratio of material to water determines the concentration of the first wort. In general, the first wort with a concentration of 16 ° P can be obtained by adding 100kg saccharification feed and 400kg saccharification water.
If cereal auxiliary materials are used, the mixed leaching rate should be calculated according to the proportion of malt and auxiliary materials, and then calculated by formula (3-1). Because some water is evaporated when the mash is boiling, the water consumption in actual production should be slightly higher than the calculated value.
The ratio of material to water in the saccharification pot is relatively high, generally controlled at about 1:3.5, and the thick mash is conducive to protein decomposition; the ratio of material to water in the gelatinization pot is relatively low, generally controlled at about 1:5.0, and the thin mash is conducive to starch gelatinization and liquefaction. The ratio of material to water plays an important role in enzyme reaction, extraction yield and wort composition.
① The higher the concentration, the higher the thermostability, but the lower the reaction rate. B-amylase can produce more fermentable sugars under the condition of concentrated mash, while proteolytic enzyme is relatively stable under the condition of concentrated mash, which can produce more soluble nitrogen and amino acids.
② When the concentration of mash was between 8% and 16%, there was no effect on the activity of enzyme. When the concentration of mash was more than 16%, the activity of enzyme gradually slowed down. Therefore, the first wort concentration of light beer should be controlled within 16%, and the first wort concentration of strong beer can be appropriately increased to 18% ~ 20%.
③ If the mash concentration is too thick or too thin, it will affect the yield of the extract. If the mash is too thick, the residual sugar in the mash is high, which affects the yield of the extract; if the mash is too thin, the water for washing the mash is less, and the washing is not clean, which also affects the yield of the extract.
④ Light beer can take a thinner mash concentration, the ratio of material to water is generally 1: (4 ~ 5), the washing water is relatively less, the concentration difference between the first wort and the final wort is small; thick beer can take a thicker mash concentration, the ratio of material to water is generally 1: (3 ~ 3.5), so that more aroma substances of malt enter into the mash.
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