Saccharification system - Craft beer equipment

Product introduction: Shuncheng Technology absorbs mature German beer brewing technology and technology combined with its own processing technology, and has developed different specifications, different combinations of beer saccharification equipment to meet the needs of users for different processes and different yields of beer saccharification. Our saccharification equipment design focuses on improving the quality of wort, energy saving and environmental protection, diversified styles and personalized.
Specifications: 100L, 150L, 300L, 500L, 1000L, 2000L, 5000L, 10000L, 20000L can be customized according to customer needs. Material: food grade 304 stainless steel
Production cycle: 30-50 days

Purpose and requirement of saccharification
The purpose of saccharification is to soak the soluble substances in the raw materials as much as possible, and to create conditions conducive to the action of various enzymes, so that many insoluble substances become soluble substances under the action of enzymes and dissolve out, so as to obtain as many dissolved substances as possible, and the proportion of the components contained is appropriate. For example, the ratio of sugar to non-sugar: light-colored beer is controlled at 1:0.4 ~ 0.5; Dark beer is controlled at 1:0.5 ~ 0.7. The proportion of high, medium and low molecular nitrogen: polymer nitrogen 15 ~ 20%; Medium molecular nitrogen 20 ~ 25%; Low molecular nitrogen 55 ~ 60%
The wort filtration process can be roughly divided into the following two stages.
The first wort filtration: with wheat grains as the filter layer, the wort obtained by filtering the mash is called the first wort.
Wash wort filtration: Use hot water to elute the washable extracts remaining in the grains.
Basic requirements for wort filtration
Quick and thorough separation of soluble extracts from the mash. As far as possible, wheat bark polyphenols, pigments, bitter substances, macromolecular proteins, fats, fatty acids and β-glucan in malt which affect the flavor of beer can be reduced into the wort, so as to ensure the good taste and high clarity of the wort.
Boiling and saccharification
The characteristic of the boiling mashing method is to heat a part of the mashing mash in batches to the boiling point, and then mix it with the rest of the unboiled mash, so that the temperature of the whole mash is raised in stages to the temperature required by different enzymes, and finally reach the final mashing temperature.
According to whether auxiliary materials are added in the mashing process, the mashing method can be divided into single mash method and double mash method. According to The Times of separating mash, single mash cooking method and double mash cooking method can be divided into three, two and one cooking method.
The key problem in the process of saccharification
(1) Oxidation problems during the process from saccharification feeding to mash production;
(2) Mechanical effects caused by mixing, pumping and poor pipeline transportation;
(3) Poor convection and mixing of mash;
(4) too high heating temperature, coupled with poor convection (heating interface temperature);
(5) the cavitation of the pump;
(6) Dead zone in the pipeline, easy to acidify wort and form butyric acid;
(7) When the mash is boiled, the steam will remove the undesirable substances;
(8) The harm caused by optimized saccharification and too short leaching saccharification process will lead to weak taste of beer and lose the characteristics of beer;
(9) From the point of view of economics, it can be used to increase the feeding temperature and acidification by using turbid residual water from the washing tank, adding hot water process or partial mash separation method.
Two stages of wort filtration
After the mashing process, the decomposition of macromolecular substances in the malt and excipients has been completed, and the dissolved soluble substances and insoluble substances in the mashing mash should be quickly separated to obtain clarified wort. At the same time, people also expect to obtain a higher leaching rate.
Changes during wort boiling
Dissolution and transformation of hop bitter substances; Formation and separation of coagulable protein-polyphenol complexes; Evaporation of excess water to achieve a specified concentration of wort; Sterilization of wort; Completely destroy the enzyme activity, fixed wort components; The color of wort increases; Increased acidity of wort; The formation of reducing substances; Change of dimethylsulfur (DMS) content in wort.
Wort boiling time: wort boiling time should be determined according to the variety, process and quality requirements of beer.
Boiling intensity: The boiling intensity of wort should reach 8% ~ 10%, which is an important factor affecting protein coagulation, and has a significant impact on the brightness and coagulable nitrogen content of wort.
pH value: pH value is closely related to protein aggregation, wort color and flavor. The pH value is in the range of 5.2 ~ 5.6, and the protein can generally achieve a good condensation effect.
Add hops: Add hops according to the amount and time of hops specified by the process.
Wort concentration: Determine the amount of wort and the concentration of wort before boiling, during boiling, 10 minutes before the end of boiling, and after boiling.