Why the Mash is too Thick During Mashing?
As a Beer Filtration Unit Factory , share with you. Throughout the real brewing, you might noted that often the mash would be as well thick to increase temperature, particularly when the temperature level being raised to greater level, saying at 85 ~ 90 ℃. That might will certainly influence the mashing result. Beer Inliner Tank The reason for this issue might be as below: ① The accessory ingredient milling is not being managed effectively. Excessive big solids being created that could not have an entirely gelatinization inside the starch granule. It can not be proceed by the liquifying enzyme, so the mash viscosity can not be decreased down. ② The poor high quality malt with bad liquifying ability. Or the rate of malt is not being raised, while the Alpha-amylase preparation with lower task. ③ The rate of malt to water is not sensible. The grain cooker with much less water which created a thick mash. ④ A faster heating speed or much shorter temperature keeping time when ma...