MALT QUALITY AND MASHING

Wort preparation is a key part of the beer brewing process, and good quality raw materials and a suitable saccharification process are key factors in this process. From time to time, brewers encounter abnormalities in raw materials and fail to adjust the saccharification process, resulting in abnormalities in the beer. For your reference, I would like to discuss the methods of adjusting the appropriate saccharification process when the quality of the raw material malt is abnormal, which is often encountered in brewing.
I. Malt with a glassy endosperm, many hard grains and poor dissolution
Adjustment method: The malt can be macerated at low temperature, i.e. 35~38℃ for 20~30min, and some dextranase can be added as appropriate, and then warmed up to 45℃ for protein rest.
II. Malt with still loose endosperm and low saccharification power
Adjustment method: the two-stage heating method can be used, the mash temperature control at 63 ~ 65 ℃, holding for 30min, then heating to 70 ℃, holding for 30 ~ 45min, can improve the reducing sugar content, maintain the leaching rate, add some a-amylase and saccharase if necessary.
Third, poor protein solubility, a-amino nitrogen content of low malt
Adjustment method: pH can be adjusted within the range of 5.2~5.4, material to water ratio controlled below 3.5:1, protein resting time extended appropriately, temperature controlled within the range of 45~50℃.
IV. Malt with not too low enzyme activity and low leaching rate
Adjustment method: Adjustments can be made to strengthen the role of a-amylase, including pH control at 5.5 to 5.7 and temperature control at 68 to 70°C.
V. Malt with poor quality indicators
Adjustment methods: can be matched with well-dissolved malt, and can also consider the use of low-temperature maceration, segmental saccharification and the addition of enzyme preparations as auxiliary measures.