Mash Temperature and Time
1.The Temperature
The effect of temperature on mash is very large,so the mash should be stopped at the optimum temperature of the various amylase,which is the optimum action temperature of α-amylase is 72℃-75℃.
At this stage a long time mash,can form more dextrin,made the final fermentation of low, dextrin rich beer.
β-amylase the best role in the temperature of 62 ℃ -65 ℃, at this stage for a long time mash, can form a large number of maltose, made the final fermentation of the higher beer.
2.The Time
The effect of mash time is always associated with the mash temperature.
In the process of mash, the effect of the enzyme is not uniform, the enzyme activity can be divided into two time periods:
A. After 10-20min, the enzyme reached the maximum vitality.
At temperatures between 62℃-68℃, the activity of the enzyme is greatest.
B. After40-60min,enzyme activity decreased rapidly and then decreased slowly.
In short, with the extension of the mash time, on the one hand the concentration of leach solution will continue to increase, but the process will be slower and slower;
On the other hand, maltose content is also rising (especially in the 62℃-65 ℃mash), that is, the final fermentation of beer is also rising.
Thank you for your reading.
Cheers!
Edit by Daisy
Sales manager
Email :[email protected]
Web：www.brewerybeerequipment.com
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