Brewing beer is a magic process.As we know, the whole brewery process for brewhouse is mashing, lautering, boiling and whirlpooling. Different microbrewery different brewhouse vessel. In this article, we would like to share more with you about mashing process.
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.
Malt Being Milled Ready For Brewing
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.
Some breweries ask the mashing process and lautering process in one vessel which is Mash/lauter Tun. Tiantai beer equipment can customize different style brewing system to be suitable with your brewery requests. We warmly welcome your proposal on any beer brewing equipment! Let’s discuss more!
Cheers,
Daisy Cai
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