How to improve the wort plato?



First is the quality of malt.

It is an important beginning for beer brewing.
Obviously high quality malt can get higher leaching efficiency to gain higher plato.

Second is the brewing technology.

Temperature should be strictly controlled during the whole mashing process.
There are different step temperatures based on the quality of malt. Some not good malts need three steps infusion.
1.35-45℃ for material feeding.
2.50℃ for protein resolving
3.65℃ for starch resolving then go up to 78℃ for wort lautering.
While some high quality malt can directly go up to higher temperature for mashing.
Decoction mashing is also a better choice for low quality malt.
In our brewery, we will use two steps: 55℃ and 66℃ and then go up to 78℃ for laturing.
Besides, if you want to get higher plato, double the boiling time is also a good solution.
In our brewery, we usually boil for 1 hour. If you boil 2hours, the Plato can be 0.6-0.8 higher.
But we suggest do not boil longer than 2hours, otherwise, it will bring bad flavour.

Third is the ratio of material.

This way is so usual for getting higher plato. But it is not good to add too much material.
You know, water and malt in a good ratio range will be the best.
If too much malt, the mashing becomes hard and the temperature will be difficult to control.
When we put above three factors together, it is easy to get higher plato.

We are beer brewing equipment manufacturer. Welcome to contact us directly for any questions.
Cheers
Edited by Cody
Sales manager
[email protected]