If the protein solubility of malt is high, the malt is put into production alone, and also protein rest is carried out for a long time, it may cause too much high molecular protein to be decomposed, making the beer taste weak and foaming performance poor. If the content of this type of malt is well dissolved, it is not necessary to perform protein rest at about 50°C, but directly select more than 60 degrees of saccharification in mash tun or mash/lauter tun. If the malt cell wall is insufficiently dissolved, and it is desired to promote its continued decomposition during saccharification without further decomposition of the protein, the saccharification feeding temperature should be selected at a low temperature, such as 35 to 40 °C. Because the temperature-sensitive β-glucanase can work at this temperature, the endosperm is well decomposed, but the protein is not decomposed.
2) Add hot water to heat up
We know that when brewing the light craft beer in a commercial brewery or a micro brewery, the ratio of malt to water is 1:4 to 1:5. If the concentrated mash feeding is performed at 35°C (or 50°C) (malt: water = 1:2.5), then add 82-85°C hot water to the mash, so that the mash temperature rises to the next resting temperature of 50°C (or 63°C), although the normal feed-water ratio can be achieved after adding hot water, the previous process will be inhibited, especially the protein decomposition process.
3) Optimal contact between enzymes and malt components
A good mashing process is to keep the malt components in optimal contact with the enzymes dissolved in the water, so that the decomposition of the enzymes can be fully utilized. In order to make the enzymatic reaction complete, the malt powder and water should be fully mixed during saccharification.
4) Oxidation process in saccharification
A certain amount of air is dissolved in the water. The amount of air dissolved in water depends on the temperature and the state of mutual mixing. The principle of the production process is that any form of oxygen absorption (except cold wort oxygenation) will lead to darker wort and beer color, rough beer taste, and poor beer taste stability. Therefore, it is necessary to take all feasible measures to reduce or avoid the oxygen absorption of the mash during the production process in the beer brewing process.
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