Top quality 500L micro brewing systems for sale in France WEMAC G078

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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

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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.

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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.

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The mash wort needs to be filtered to obtain a clear wort. Filtration requires that the substances dissolved from the raw materials in the mashed mash be separated from the insoluble malt in the shortest time, and a good yield of leachate is obtained.
The wort filtered using malt as a filter layer is called the first wort or the first wort, and the residual wort extract in the malt washed with hot water is called the washed wort. (The first wort concentration must be higher than the wort concentration to be fermented, usually 4-8% higher.) The concentration of washed wort decreases rapidly at the beginning, and then decreases slowly, because the more the leachate is washed out of the wort, It's getting harder.