EnglishViews: 15 Author: Site Editor Publish Time: 2025-06-04 Origin: Site
Boiling pot: Complete the operations of mash boiling and wort boiling.
Mash barrel (heat preserve): Saccharification and lauteration for non-boiled mash.
The boiling method is widely used in Germany, but since the 1970s many breweries have switched to the decanting method. The obvious reason: in the face of the oil crisis, the decanting method reduces energy consumption in the heating process and enables more batches of brewing. However, in the past decade, more and more breweries have begun to use the boiling method. By replacing the previous open boiling with wort boiling at close to 100°C and combining it with a heat recovery system, energy losses can be reduced, thus narrowing the gap in costs with the decanting method mashing method. In recent years, a large number of breweries that once used the traditional boiling method have begun to return to the boiling method.
The boiling method first boils the separated mash (the "thick mash" that sinks to the bottom of the pot), and then remixes the boiled mash with the remaining unboiled mash to make the temperature of the mixed mash reach the next higher standing temperature.
After the mash is left to stand, it will separate into layers, and the undissolved part will sink to the bottom of the barrel, which is called "thick mash". These thick mashes must be boiled because they still contain a lot of tiny starch particles. The dissolved mash floats on the surface and is called "thin mash". Thin mash is rich in enzymes and should not be boiled (the enzymes will lose their activity), so try to use thick mash for boiling.
It can be boiled, re-boiled and re-combined as needed. According to the number of times of boiling, it can be divided into one-time, two-time and three-time boiling methods.
But nowadays, people tend to reduce boiling. When mixing the cooked saccharide in the saccharification pot with the saccharide in the saccharification tank, in order to protect the enzyme, it is necessary to stir constantly, and it must be noted that the cooked saccharide must be completely integrated into the saccharide in the saccharification tank. This is also to avoid enzyme inactivation caused by excessive temperature. At the same time, attention should also be paid to the way the saccharide is added. In order to avoid oxidation problems, it is best to pump it into the pot from the bottom.
The one-shot method is very similar to the leaching method. First, the mash is boiled once and mixed to a temperature of 65-75°C. The mash is fed at 50°C and then heated to 64°C. After a rest period, the boil is continued for 15 minutes and the mash is finally mixed to 72°C for mashing.
The feed temperature of the double decoction method is 50℃, and it needs to be left to stand for 10 minutes before the mash is divided, and then boiled for 15-20 minutes. After the standing is completed, the mash is mixed to 64℃ and boiled for a second time for 5-10 minutes. After the mash is mixed, the temperature is raised to 75℃ and the boiling is stopped. The double decoction method takes about 3-3.5 hours in total. Sometimes it can also be fed at 35-37℃. Of course, if the malt is already in a well-dissolved state at this time, then there is no need to perform the protein standing operation during the first mixing.
