500L professional brewing equipment for sale WEMAC G053

Dosage of malt
The amount of malt is generally calculated based on the malt sugar yield corresponding to the wort concentration and wort yield per saccharification batch.
The extraction rate of anhydrous malt is generally about 80%, the reducing sugar of mashed wort is generally about 0.82, and the non-reducing sugar is about 0.18.
The raw material utilization rate is 90%, and the sugar output rate is about 0.6.
Malt dosage = wort × concentration / 0.6
Weighing of malt
The capacity or weight scale can be used to calibrate the amount of malt used

Malt delivery

There are two types of conveying methods: mechanical conveying and pneumatic conveying.
Mechanical conveyors include bucket elevators, screw conveyors, trough-chain conveyors, belt conveyors, and pipe-chain conveyors.
Pneumatic conveying pressure conveying and vacuum suction conveying,
Equipped with dust removal equipment (cyclone dust collector, dust filter, etc.)

The purpose of crushing

The crushing of raw materials mainly refers to the crushing of malt and rice.
The purpose of pulverization is to increase the specific surface area, facilitate the leaching of the contents, facilitate the action of enzymes, and further decompose the insoluble materials.
Although the pulverization process is simple, the degree of pulverization has a very important influence on the biochemical changes during saccharification, the wort composition, the wort filtration, and the utilization rate of raw materials.

Crush degree
Malt pulverization is a simple process, but the degree of pulverization is very important for the biochemical changes during saccharification, the wort composition, the speed of filtering the wort, and the utilization of raw materials.
If the malt is crushed too fine, it will increase the dissolution of harmful substances in the wheat skin, affect the quality of beer, and increase the difficulty of filtering the wort. If it is crushed too coarsely, it will affect the utilization of the active ingredients of malt and reduce the wort extraction rate.