Hello guys, in this article, let’s continue to discuss the milling and mashing part .
Milling
To make beer we need sugar, we get it from malted barley. The fermentable sugars needed are contained inside the husk of the kernel. It’s actually starch at this point. We need to crack open this husk to expose the starch for conversion.
When looking to order a mill for brewing, it’s best to get one with adjustable rollers. This way you can control the crush of the malt. The reason being is when malt is crushed too fine it leads to a stuck mash. Making it hard to collect the malt sugar liquid (wort) to the next brewing vessel.
Mashing – Brewing Process Step-By-Step
Mashing is where you mix your milled malt and hot water to allow the starch in the grain to convert to fermentable sugars. The mashing process, if done at one temperature is called an infusion mash. Its typical in British ale brewing taking place at around 65°C.
The mash is then held 65°C at for an hour, which allows the malt sugars to be released from the grain by action of the enzymes in the malt. However, with some beers its best to perform a step mash. In a step mash, the temperature of the mash bed is raised, allowing the different parts of the starchy endosperm to be broken down.
Proteases at 35°C–45°C (95°F–113°F): Breaking down the protein matrix holding the starch granules.
Glucanases at 45°C–55°C (113°F–131°F): Breaking down the hemicelluloses gums.
Amylases at 61°C–67°C (141.8°F–152.6°F): Break down the starch granules and bigger sugar molecules into fermentable sugars.
Before lautering you usually “mash out”, meaning raise the temperature of the mash to about 77°C (170°F). This stops a lot of the enzymic activity.
Agitatior in 5000L Mash tun
OK, in the next article, let’s discuss lautering part, wort boiling part, and whirlpooling part.
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Cheers,
Daisy
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