How to control the pH of mash in a brewery plant?

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commercial brewery, microbrewery equipment, beer brewing equipment, beer equipment,brewery equipment, ale brewery equipment,

The pH of brewing water is generally 6.8 ~ 7.2. After adding malt powder, the pH of mash will be reduced due to the dissolution of acid substances in malt, but it still can not meet the requirements of protein rest and saccharification process.

Malt is rich in enzyme system, and all kinds of enzymes have the optimal pH range, so it is impossible to give full consideration to it. However, it can be done to make the pH of mash suitable for or close to the optimal pH of main enzymes, such as a-amylase, b-amylase, sucrase, r-amylase, endopeptidase, carboxypeptidase, etc. the optimal operation pH is between 5.2 and 5.6, The suitable range of pH control of mash is 5.2 ~ 5.6. To adjust the pH of mash, in addition to the treatment of brewing water and the addition of gypsum or Cao to the saccharification water, the commonly used method is to add food grade lactic acid, phosphoric acid, hydrochloric acid, sulfuric acid or lactic acid malt to the saccharification water to control the pH of mash within the required range.

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Helen
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