Common Mash Methods And Characteristics

Common Mash Methods And Characteristics

The common Mash Methods are usually divided into leaching mash and cooking two kinds of mash.

(1).The Leaching Mash Method
Features: Sugar mash from beginning to end without boiling, relying solely on the role of enzymes leaching of various substances, wort before boiling still retain a certain enzyme activity.

(2).The Cooking Mash Method
Features: A portion of the sugar mash liquor is heated to a boiling point and then mixed with the remaining unboiled mash so that the temperature of the mash is phased to the temperature required for the different enzyme action, and finally the mash end temperature is reached.

Characteristics of Two Kinds of Mash Methods:

Item	Leaching Mash Method	Cooking Mash Method
Equipment	Simpler, there is a mash pot can be	More complex, there must be more than two mash equipment
Investment	Equipment, small footprint, low investment	Equipment and more, covers an area of large, high investment
Operation	Simple, short cycle, low energy consumption, low production costs	Operation is complex, long cycle, energy consumption, high production costs
Requirements	Higher requirements for malt quality, you can use accessories	You can use poor quality malt, can use accessories
Ratio	above 95%	above 98%
Wort	Wort more sugar, protein and dextrin in the molecular product less	Wort composition is reasonable, sugar and non-sugar components easy to control, protein and dextrin in the molecular product
Beer	Suitable for brewing whole malt beer and above the fermentation of beer, soft beer, light cool	Commonly used in the production of the following fermentation of beer, can brew a light beer, but also brewed color beer, beer mellow, strong mouth, strong foam performance