Wort preparation is a vital step in the beer brewing process and the raw materials and mashing process have a significant impact on the wort. From time to time, brewers in production encounter poor quality raw materials and fail to adjust the mashing process, resulting in poor quality beer. Let's discuss the methods of adjusting the appropriate mashing process when the quality of the raw malt is abnormal in brewing, for your reference.
 
1. Malt with more glassy endosperm, more hard grains and poor dissolution
 
Adjustment method: The malt can be macerated at low temperature, i.e. 35~38℃ for 20~30min, and some dextranase can also be added appropriately, and then warmed up to 45℃ for protein rest.
 
2. Malt with still loose endosperm and low mashing power
 
Adjustment method: two-stage heating method can be used, the mash temperature control at 63 ~ 65 ℃, insulation 30min, then heating to 70 ℃, insulation 30 ~ 45min, can improve the reducing sugar content, maintain the leaching rate, add some a-amylase and diastatic enzyme if necessary.
 
3. Malt with poor protein solubility and low a-amino nitrogen content
 
Adjustment method: pH can be adjusted within the range of 5.2~5.4, material to water ratio controlled below 3.5:1, protein resting time extended appropriately, temperature controlled within the range of 45~50℃.
 
4. Malt with not too low enzyme activity and low leaching rate
 
Adjustment method: Adjustments can be made to strengthen the role of a-amylase, including pH control at 5.5 to 5.7 and temperature control at 68 to 70°C.
 
5. Malt with poor quality indicators
 
Adjustment methods: can be matched with well-dissolved malt, and can also consider the use of low-temperature maceration, segmental mashing and the addition of enzyme preparations as auxiliary measures.
 
Hope the above discussion will help you. If you are experiencing these or other problems with your beer brewing, please feel free to contact me and I will be more than happy to discuss further details with you.
 
Edited by Cassie
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