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The aim of mashing is to dissolve most of the malt components by physical and biochemical measures, i.e. by boiling and controlling temperature and pH, as well as by acting as an enzyme. and to maintain maximum yield and minimum loss rates. The task of mashing is to ensure that the composition of the wort is suitable for yeast propagation and that fermentation takes place on an inexpensive and reasonable basis.
Methods of mashing
The methods of malt mashing can be divided into two categories: leaching and boiling.
The leaching method: The wort is not boiled and the various substances are leached out only by the action of enzymes, the wort retaining a certain level of enzymatic activity until it is boiled.
The boiling method: In this method, part of the wort is heated to the boiling point and then mixed with the rest of the unboiled wort so that the temperature of all the wort reaches the requirements of the different enzymes in stages, finally reaching the final temperature of the wort. According to the number of times of mashing, it can be divided into three mashing methods, two mashing methods and one mashing method.
Factors affecting mashing
The difference in raw materials (especially malt) determines the difference in mashing feed temperature, material to water mixing ratio and crushing effect, thus affecting mashing. Feed temperature affects wort and beer, foam, filtration properties and flavour stability. The optimum pH value for the various major enzymes in malt is approximately 5.4-5.6.
How to choose brewery equipment
The mashing tank is used for the breakdown of malt starch and protein so that the wort is kept at a certain temperature. The size of the vessel varies depending on the application. Depending on the feed volume of 100 KG of malt, the volume of the vessel is 6-8 HL for the mashing pot. The size of the brewery equipment therefore depends on the amount of wort.
The mashing tank needs to be heated and stirred. And the design of the stirrer size is very important. The speed of rotation must be adapted to the diameter of the tank and must not exceed 3M/S. Otherwise, shear forces will act on the wort and it may change the wort content. The wort stirrer should be able to suspend and distribute the solid particles of the mixed material in the liquid in order to avoid overheating and burning, which may affect the quality of the wort and beer.
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