A lot should be considered when you plan to find your brewhouse like brew tech,brew house configuration,brew house cost and price,find a location for brewhouse, license and regulation of brew houses. This article column is specially to answer some common question during brewing.
What are the common saccharification methods and what are their characteristics?
The common saccharification methods can be divided into leaching saccharification and boiling saccharification.
(1) The characteristic of the extraction saccharification method is that the saccharification process does not need boiling from beginning to end, but only depends on the function of enzyme to extract various substances, and the wort still retains certain enzyme activity before boiling. According to whether auxiliary materials are added in the saccharification process, it can be divided into single mash leaching method and double mash leaching method. The single mash leaching method can be divided into constant temperature leaching saccharification method and temperature rising leaching saccharification method.
① Single mash constant temperature leaching saccharification method. The feeding temperature (saccharification temperature) was about 65 ℃, and the temperature was raised to 78 ℃ after saccharification for 1 ~ 2 h. This method has no protein decomposition stage, so it is only suitable for malt with complete protein decomposition.
② Single mash temperature leaching saccharification method. The feeding temperature was 35 ~ 37 ℃ for 20 minutes, and then the temperature was raised to 50 ℃ for protein decomposition. If the malt is well dissolved, it can be directly fed at 50 ℃ for 60min, then slowly heated to 65 ℃ and 72 ℃ for saccharification, and finally heated to 78 ℃ for filtration. This method is suitable for malt with good solubility, especially for brewing whole malt beer and top fermented beer.
③ Double mash extraction saccharification method. After the gelatinization mash is boiled and mixed with the saccharification mash, the mash is no longer boiled, but directly heated in the saccharification pot to reach the required temperature in each stage of saccharification. Some people call this method "one-time saccharification" or "one-time boiling out saccharification", which is incorrect, because strictly speaking, the boiling of gelatinized mash should be called "pre gelatinization" or "pre boiling" of auxiliary materials, which does not belong to the scope of mash boiling. At present, this method is adopted by many manufacturers in China who use auxiliary materials to brew light beer. The process diagram of double mash leaching saccharification method is shown in Fig. 3-1.
(2) The feature of boiling out saccharification method is to heat part of the mash to boiling point, and then mix it with the rest of the mash which is not boiled, so that the temperature of all mash can reach the temperature required by different enzymes in stages, and finally reach the final saccharification temperature. According to whether auxiliary materials are added in the saccharification process, the boiling out saccharification method can be divided into single mash boiling method and double mash boiling method. According to the times of mashing, the boiling out method can be divided into three times boiling method, two times boiling method and one time boiling method.
① Single mash boiling method. This method does not add auxiliary materials, only mash. That is, a part of the saccharification is pumped into the gelatinization pot, gradually heated to boiling state, maintained for a period of time, and mixed with the rest of the non boiling mash to make the mixing temperature reach the next higher resting temperature. According to the times of mashing, it can be divided into single three times, single two times and single mash one time. Among them, the single mash twice boiling saccharification method is more flexible, which is suitable for processing all kinds of malt and making all kinds of beer.
② Double mash boiling method. According to the boiling times of the mixed mash, it can be divided into three times of double mash, two times of double mash and one time of double mash. The most commonly used method in domestic breweries is double boiling saccharification, and its operation points are as follows.
a. Gelatinizer. Rice was fed at 45 ~ 50 ℃ for 20 minutes, then heated to 70 ℃ for 10 minutes, then heated to boiling temperature and boiled for 30 minutes~
After 40 min, the mash was pumped into the saccharification pot for the first time. Part of the liquid separated from the saccharification pot is heated to boiling and pumped into the saccharification pot for the second mash mixing.
b. Sugar pot. Malt was fed at 50 ℃ for protein decomposition until it was mixed with rice mash from gelatinization pot. After the first mixing, the temperature is 65 ~
Then part of the mash was separated and pumped into the gelatinization pot, and the remaining mash continued to be heated and saccharified. After the second mixing, the temperature of the mixed mash was 76 ~ 78 ℃, and it was pumped into the filter tank after standing for 10 min.
Figure 3-2 shows the process diagram of double mash once boiling saccharification method.
(3) Characteristics of leaching saccharification method and boiling saccharification method leaching saccharification method and boiling saccharification method have their own advantages and disadvantages.
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