How to check the quality of mash?

In brewery plant, the process of saccharification and heat preservation, the quality of mash can be checked at any time. Taking double mash one-time boiling saccharification method as an example, the saccharification begins after the first mash blending reaches the saccharification temperature required by the process.

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If the raw malt is well dissolved, the endosperm is crisp, the enzyme content is rich, and the saccharification speed is fast, it can be observed that the mash of saccharification mash sinks quickly, and the upper liquid is clear and dark black. Take samples from a beaker. The wort should be clear, transparent and glossy. Rub it between your fingers with your hand. It should feel watery. It will feel very sticky after a little dry. The supernatant of mash should have a pleasant sweet taste without any peculiar smell or mildew. No color reaction was found in iodine solution.The quality of mash with the above characteristics is excellent. On the contrary, the mash with poor quality will sink slowly, or turn up and down in wort, which makes wort difficult to clarify. Sometimes, it is foggy, greasy, with poor sweetness, and even has peculiar smell. The iodine reaction is purple or purplish red. In order to improve the quality of mash, the raw material ratio and saccharification process parameters should be adjusted in time.

The saccharifying mash with good quality is also shown in the following aspects: after filtering into the filter tank, the formation of the waste layer is fast, the surface viscosity is small, the foam is rich, the reflux time is short, the filtration speed is fast, the wort is bright and luster, and the effect of washing grains is good, and the yield is high.

When the raw materials or the saccharification process are greatly changed, the saccharification mash should also be analyzed, including the content of reducing sugar, amino nitrogen, viscosity, chroma, etc PH, etc.

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Helen