Craft Beer Equipment Saccharification Method
When you are planning to build your brewery, there are many factors that need to be considered, such as brewery technology, brewery configuration, brewery costs and prices, licensing and regulation, and more. In the production of brewing equipment, there are three important processes: germination, saccharification, and fermentation. Among them, saccharification plays a crucial role. Today, our engineers will discuss common issues in the saccharification process with winemakers. Let’s talk about the main method of saccharification.
Craft Beer Equipment Mash Method
The common mash processes can be divided into two basic types: infusion mash and decoction mash. Different regions around the world use different mashing processes depending on local traditions, the quality of available malt, the equipment used, and the beer style being brewed. During the manufacturing process, the infusion mashing process does not require boiling from start to finish. Enzymes start breaking down the main part of the malt, known as the “starchy endosperm.” The starchy endosperm consists of a cell wall framework composed of hemicellulose, which is filled with starch granules in a protein matrix. The malting and mashing process breaks down proteins, hemicellulose, and starch into smaller fractions that are soluble and washed away during lautering to produce wort. The goal of the mashing process is to provide as much soluble material as possible in the wort while avoiding undesirable properties.
Deduction Method – Craft Beer Equipment
Decoction mash, also known as the traditional temperature-programmed mash, is used by traditional continental brewers in beer production. The brewing process involves removing a portion of the mash from the mash vessel, heating it to 100°C (212°F) in a separate vessel, and boiling it for a short period. After the specified time, the boiled mash is returned to the mash vessel, where the mixing process resumes. This process can be repeated multiple times, bringing the mash to different temperature points. Decoction mashing can involve a “single,” “double,” or even a “triple” decoction process, although the latter is rare. Some brewers believe that this method produces a stronger malt flavor, even though modern malt and brewing vessels no longer require it. However, others are skeptical, arguing that this method is laborious and energy-intensive.
Leach Saccharification – Craft Beer Equipment
In the UK, most malted beers are brewed using the infusion mashing process. High-quality malt is mashed and held at a temperature of about 65°C (149°F) for at least one hour, during which enzymes release maltose and other substances. The characteristic of the infusion saccharification method is that the mash is not boiled throughout the process. Various substances are leached out only by the action of enzymes, and the wort still retains certain enzyme activity before boiling. Depending on whether auxiliary materials are added during the saccharification process, it can be divided into single-infusion and double-infusion methods. Depending on whether there are temperature changes during the saccharification process, it can be divided into single-step infusion method and multi-step infusion method, also known as constant temperature infusion method and step infusion method.
In the commercial brewing process, there are many different types of brewing equipment and brewing transfer equipment designed, providing many opportunities to manage and optimize fluid transfer to produce more delicious craft brews. Today, our engineers and brewers have shared information about the method and composition of mashing. We hope this can help you when looking for a planned brewery. Feel free to ask if you have any questions.
If you are planning to open or expand your brewery, you can contact us for a turnkey solution for brewery equipment. Our engineers will design and manufacture brewery equipment according to your brewing process. We can provide you with a complete turnkey solution and customized solutions for brewery expansion.