EnglishViews: 17 Author: Site Editor Publish Time: 2025-06-04 Origin: Site
Malting and mashing are fundamental steps in the brewing process. For thousands of years, these processes have transformed harvested starchy grains into sweet wort, which is then fermented into ale and beer.
All mashing methods have a common goal: to extract as much high-quality extract as possible from the malt and provide it to the yeast, which ultimately transforms the wort into beer.
However, the first step of malt dissolution does not begin with mashing, but already begins during malting. Various characteristics, including wheat, are also determined during malting. Of course, some characteristics of malt are also affected during mashing.
During the mashing process, we can choose the appropriate malt matching method and treatment method according to the characteristics of the malt to control the quality of the beer, such as the degree of fermentation, taste, foam stability, and the content of yeast nutrients.
Kettle pot, 2-in-1 Mash pot (heat preservation barrel, excellent heat preservation effect) and Lauter tank (Filter, inclined bottom, operation with ploughing trough). A Filter bag can also be used for saccharification in the bag.
Single-temperature infusion is the oldest infusion method and is still used by most British and American breweries. According to sources in English-speaking countries, single-temperature infusion was also used for home brewing before industrialization.
Mix the crushed malt and heated feed water in a container, then stop mashing (keep warm for a while). Then, during the lautering process, the compacted grains sink into the mash, forming a natural lauter tun, through which the wort permeates and eventually enters the distillation tank. After collecting the first batch of malt, you can start collecting the washed wort.
The wort (a mixture of malt and hot water) is left standing at 61-71°C for 60-90 minutes: at 61-63°C, the activity of β-amylase is high, and wort with a high degree of fermentation can be obtained, which is suitable for brewing dry beer. Wort with a high maltose content ferments quickly, which is conducive to the yeast staying in suspension for a long time; at 69-73°C, the activity of α-amylase is high, producing non-fermentable dextrin. The resulting wort has a low final fermentation degree and rich dextrin content, which is suitable for brewing sweet and mellow beer.
When the temperature reaches 69-70℃, the decomposition ability of beta-amylase will decrease. When it is lower than 65℃, the decomposition rate of beta-amylase is very slow, and incomplete saccharification may occur. At 65-68℃, the sugar composition of the wort does not change.
Considering the action temperature of the two enzymes, the most recommended one-step sugar extraction temperature is 66-67℃. At this sugar extraction temperature, the fermentation degree and taste of the wort are very good.
Heat the wort to 76-78℃ for 5 minutes, and then bubble it to reduce the activity of amylase, make the wort more sugar, and facilitate the filtration of the wort.
In order to balance the hop flavor of beer, we can achieve it by controlling the residual sugar content (non-fermentable sugar content), such as using wort with a higher initial sugar content, using caramel malt (dark beer, color greater than 20srm, use ratio less than 15%; light beer, color less than 20srm, use ratio less than 30%) and selecting yeast strains with lower final fermentation.
In addition, another saccharification method is cold saccharification, starting from 70 to 74℃ and cooling to 60-65℃. This saccharification method can realize the process of starch decomposition into sugar, but because beta amylase is inactivated quickly at 70-74℃, it is more difficult for home brewers to control.
Base malts are highly soluble and have strong enzyme activity, making them suitable for a wide range of beers. They are particularly suitable for light-colored, top-fermented ales and malty ales; they can also be used for dark beers, whose color comes from dark special malts.
The variety of malt varieties is very beneficial for brewers to use their expertise. Special flavors can be obtained by using some special malts, such as Marris Otter and Halcyon, or optical malts. Some British malt manufacturers, such as Thomas Fawcett, Warminster and Birds, offer a variety of caramel malts to choose from.
