A lot should be considered when you open your brewery like craft brewing tech, brewery equipment cost and price,find a location for brewery, license and regulation of a brewery. This article column is specially to discuss raw material ratio of saccharification .


The raw material ratio of saccharification has the following two meanings.

(1) The proportion of malt and excipients is used in beer production in most countries in the world, with the exception of Germany. According to the relevant laws of Germany, only water, malt, hops and yeast are allowed to be used in domestic beer. Auxiliary materials mainly refer to non germinated cereals and sugars, and rice is the most used in domestic breweries.

The ratio of malt and accessories mainly depends on malt quality, production mode, product variety and other factors. Because the saccharification process is mainly the process of enzyme action, the proportion of auxiliary materials in the total raw materials mainly depends on the activity of maltase. In general, the amount of excipients is between 20% and 30%, some can reach 0% to 50%, and the higher can reach 70%. When using excipients, a certain proportion of liquefied enzyme preparation or malt must be added to liquefy the excipients, so as to reduce the viscosity of the excipient mash and make the starch of the excipient fully gelatinize and cleave, so as to create conditions for the role of enzymes in the saccharification process.

(2) The proportioning of malts with different quality mainly refers to the different proportioning of malts with good and poor solubility, malts with high and low enzyme activity, malts with deep and light color. These collocation can improve the saccharification effect on the one hand, and complement and adjust the taste, color and foam of beer in order to ensure the stability of product quality. It should be noted that this kind of collocation should be based on good quality malt.

Although there is no strict proportion of raw materials and no inherent mode, there are some experiences from practice for reference. When the saccharifying power of malt is greater than or equal to 200wk, the proportion of auxiliary materials can be up to 30% ~ 35%; when the saccharifying power of malt is greater than or equal to 220 ° wk, the proportion of auxiliary materials can be up to 35% ~ 38%; when the saccharifying power of malt is greater than or equal to 250 ° wk, the proportion of auxiliary materials can be up to 38% ~ 45%. The ratio of over dissolved malt to poorly dissolved malt was 3:2, and that of well dissolved malt to poorly dissolved malt was 3:1. When malts of different quality are mixed, the proportion of excipients should be adjusted according to the quality of mixed malts.
 
 
Thanks for your reading.
Helen
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