A lot should be considered when you plan to find your pub brewing equipment like brew tech,pub brewery equipment configuration,pub brewery equipment cost and price,find a location for pub brewery equipment, license and regulation of pub brewery equipment. 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?
Theoretically, saccharification can be fed in a wide range of temperature, but in actual production, in order to make enzymes play a full role, and considering other factors, there are mainly two feeding temperatures, namely, the lower temperature of 35 ~ 37 ℃ and the higher temperature of 50 ℃.
If the malt is not dissolved enough, the saccharification feeding temperature should be 35 ~ 37 ℃, which is conducive to the leaching of various enzymes and prolongs the action time of enzymes. Glucoamylase, proteolytic enzyme, a-amylase and b-amylase begin to dissolve at 35 ℃. As soon as they reach the maximum operating temperature, these enzymes will play a role immediately. They are easy to obtain more fermentable sugars and improve the final fermentation degree. If the malt is well dissolved and the enzyme content is high, the saccharification temperature can be selected as 50 ℃, which can ensure the saccharification effect and shorten the saccharification time.
When using strong saccharification method, such as three times boiling saccharification method, the feeding temperature should be lower, because in each temperature stage (50 ℃, 62 ℃, 72 ℃) after acid mixing, it is necessary to stop, and high temperature feeding can not complete this operation. Leaching saccharification method is generally low-temperature feeding, because there is no mash cooking process in leaching saccharification method. In order to maximize the potential of enzyme, leaching should be carried out in advance and stopped at the optimum temperature of various enzymes.
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