How to control the temperature rise of mash in brewery?
A lot should be considered when you plan to build your own brewery like brew tech,brewery equipment configuration,brewery equipment cost and price,find a location for brewery install, license and regulation of brewery. This article column is specially to talk about How to control the temperature rise of mash.
Mixing temperature rising is an important process of boiling mash, that is, mixing boiled mash with non boiled mash to make the mash temperature reach the required temperature. For example, in the double mash one-time boiling mash method, there are two mash heating processes, the first is the mixing of auxiliary mash and malt mash, and the second is the mixing of boiled mash and non boiled mash. The temperature of mash varies with different process conditions.The following problems should be paid attention to in order to control the temperature rise of mash.
Control the temperature rise of mash ① According to the feeding amount and the ratio of material to water, the approximate heat balance of mash was calculated, and then adjusted according to the specific situation.Part of the mash is mixed with the remaining mash after boiling, and the mash temperature after mixing should meet certain requirements. The amount of mash taken out is related to the temperature of mash after mixing.Where 1.35 is the heat loss coefficient, including heat transfer loss, evaporation heat loss, etc.
② When mixing mash, attention should be paid to start rapid mixing to prevent local overheating, resulting in uneven mixing temperature.
③ In the process operation regulations of the factory, there is generally the allowable error of mash temperature (referred to as the allowable error), and most of them are controlled at ± (0.5 ~ 1.0) ℃, but the actual temperature measuring point position, thermometer error and other factors should be considered.
④ When the mash temperature is lower than the specified temperature, it can be heated slightly by the bottom of the pot heating device, or mixed with hot water properly when the capacity permits, so that the mash can rise to the specified temperature. Generally, it is not allowed to exceed the specified temperature, especially when the specified temperature of the process is relatively high (such as 68-70 ℃ or 78 ℃), otherwise, a large number of enzymes that are not resistant to high temperature will be inactivated and passivated. Therefore, the mash temperature should not exceed the upper limit of tolerance.
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