1) Granularity of malt after crushing by malt miller system
2) The degree and speed of the dispersion of the malt crushed particles
3) The medium environment in which the malt crushed particles are dispersed
In order to control a reasonable degree of pulverization, it is necessary to meet the particle size of the malt after pulverization, and meet the above three basic conditions.
First, in theory:
Theoretically speaking, the finer the malt is crushed by beer equipment, the faster and more complete the dissolution of its contents will be in brewhouse system process, and the easier chemical and enzymatic reactions will be carried out, so the best yield can be obtained. The particle size is very small, and the specific surface area is large, which is definitely beneficial to the leaching of material components. However, too fine particles are easy to agglomerate when mixed with water, and the leaching effect will be very poor; secondly, in the raw material Some parts such as crude fiber and crude protein cannot be hydrolyzed during saccharification. If the undecomposed particles are very fine, they will block the filter gap of the wort filter layer and affect the wort filtration in lauter tun. Therefore, in actual production, the malt cannot be crushed too finely, because the malt and starch granules have different properties, and the crushing of the malt only needs to reach a certain level.
Second, from the aspect of wort quality:
The degree of damage to the husk should be as small as possible. Because the husk contains cellulose as the main constituent material, there are also a series of other soluble substances that can enter the wort, such as malt polyphenols, bitter substances, silicates and proteins, etc. Both chroma and taste can have adverse effects. Since cellulose is insoluble in water and hardly changed by enzymes, it has little effect on wort.
Third, the wheat skin should not be crushed too finely in a brewery:
The husk has toughness, and it has mechanical resistance to the mash of the pulverizer, making it difficult to grind, especially when the malt moisture is high. The husk should not be crushed too finely, because the husk can form a natural filter layer. If the malt is crushed too finely, it will reduce the filtration performance of the wort, and even cause serious filtration difficulties. In addition, if the malt is too finely crushed, the volume of the material will become smaller, and the malt powder will be closely packed together, which will inevitably increase the difficulty of wort outflow and washing. Unless equipped with special wort filtering equipment, powder grinding can be carried out, which is not limited by the degree of husk grinding.
Fourth, the extract of wort mainly comes from endosperm:
The endosperm is mainly composed of starch and other carbohydrates and proteins. The malt can only be fully utilized when all the constituents of the endosperm are dissolved. Therefore, the endosperm should be finely pulverized, but not as fine as flour, otherwise the permeability of the filter layer will be poor in brewhouse lautering process. If the internal composition of the malt endosperm is not balanced, the hardness of each part of the malt kernel is different, and the mechanical resistance to energy seeds is also different.
Learn more how Tiantai beer equipment company to not only produce the best quality brewery equipment for flavor-rich beers, but also help them to optimize the configuration, maximize process uptime and reduce beer loss when they brewing, PLEASE DON’T HESITATE TO CONTACT WITH US!
Hubert
Email: [email protected]
.JPG)
.jpg)
Get In Touch