Infusion Saccharification

The characteristics of the infusion saccharification method are as follows: The saccharified mash does not boil all the time, and simply depends on the action of the enzymes to dissolve various substances. The wort still retains certain enzyme activity before boiling.

According to whether the saccharification process adds auxiliary grain materials, it can be divided into single mash method and double mash method. Among them, the single mash method can be divided into two kinds: infusion saccharification method under constant temperature and heating infusion saccharification method.

1. Infusion Saccharification Of Single Mash Under Constant Temperature
The feed temperature (ie, the saccharification temperature) is about 65°C., and the saccharification is heated to a lautering temperature of 78°C. after 1-2 h, and lautering is performed. There is no proteolytic stage here, so it only applies to malt that is completely decomposed by proteins.

2. Heated Infusion Saccharification Of Single Mash
The malt was feeded at 35°C-37°C after steeping, and heated to 50°C to decompose the protein directly. Then, the temperature was gradually increased to 65°C, and sub-stage saccharification was performed at 72°C. Then, the temperature was raised to 78°C and lautered. The infusion saccharification requires the use of well-dissolved malt, and is particularly suitable for the production of whole grain beer and top fermented beer. 70% of British beer is top fermented beer, and they are all brewed by infusion saccharification.

3. Infusion Saccharification Of Double Mash
After mixing the doubel mash, the mash is no longer boiled, but is heated directly in the mashing tun to the required temperature for each stage of saccharification. Since only part of the mash is boiled, the high-molecular-weight gluten and other impurities of the endosperm elute less. The prepared wort has a light color, a low viscosity, a soft taste and a high degree of fermentation, and is particularly suitable for brewing light-colored beer and draught beer. It is easy to operate but with short saccharification time, so it can be completed within 3 hours.

At present, most of the breweries who make the light-colored beer in China usually use this method. The brewed beer is gold colored and rich in foam, also with special flavor. 

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Edited by Josie Zhang
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