Beer saccharification equipment

Preliminary Preparation - Crushing and Precautions

Saccharification is a very important step in beer equipment, and attention should be paid during the saccharification process
Preliminary Preparation - Crushing and Precautions
1. Before crushing, put the malt into an open container, sprinkle water on the surface of the malt, and stir until all the malt is soaked but no liquid is deposited at the bottom of the container.
2. Next, it is necessary to check the spacing between the crushing rollers, usually measured with a sieve ruler (if conditions are limited, a portion can be crushed first, and the degree of crushing can be determined through a sieve to see if it meets the requirements. If there is no sieve, visual inspection is the only option). The requirement for pulverization is that the malt reaches the pulverization degree of the process, and the husk (shell) is broken without being crushed.

Beer equipment saccharification tank saccharification process
1. The most important thing is the temperature of each step PH、 Time, the general process design is based on temperature and time as the main line to form the process curve. (Don't believe in the so-called one-step sugar extraction method. There must be protein rest. Prolonging the filtration time will lead to the oxidation of the mash. Insufficient protein decomposition will greatly affect the foam and foam retention of beer.).
2. Secondly, attention should be paid to the temperature changes during boiling, which should not fluctuate high or low, and should be stable to ensure boiling intensity.
3. Another issue is the mixing process, as the adjustment of mixing must gradually increase and decrease.