A lot should be considered when you start your craft brewery like craft brewery equipment, craft brew equipment cost and price,find a location for craft brewery, license and regulation of a craft brewery. This article column is specially to answer some common question during brewing.
What is the effect of soaking degree on germination process and malt quality?
Whether soaking is finished or not depends on the degree of soaking. For the same batch of barley, the degree of soaking will have a certain impact on the germination process and malt quality. When the steepness of wheat is too high, the following situations will occur.
① In the production process, it has an impact on the germination, mainly because the green malt grows rapidly, breathes vigorously, the wheat layer heats up quickly, resulting in the accumulation of CO2 and high heat, the leaf buds and root buds of malt are long, easy to wind into clusters, and also stink and heat, resulting in a large loss of wheat production.
Second, the maltenzyme activity is high, the content of a- amino nitrogen is high, the color is deep and the acidity is high. The resulting beer has the defects of mild taste, deep color, and poor foam quality.
When the soaking degree is too low, the following situations will occur.
① In the production process, the growth of green malt is slow, the root buds are easy to dry up, the temperature rise is uneven, the malt leaching rate is not high, the dissolution speed is slow, and there are many hard grains.
② The maltase activity, protein solubility and a-amino nitrogen content of malt were poor. Malt has high dextran content due to poor cell wall decomposition, and it is easy to leach in the saccharification process, which affects the filtration speed of wort. Therefore, the saccharification is slow and the transparency of wort is poor, and the leaching rate is reduced due to more hard powder particles and glass plasmids of malt.
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