Abstract
The mashing process is of highest technological relevance for all following processes of wort and beer production. However, it is time consuming and therefore cost intensive. The influence of important mashing parameters on wort composition was investigated in order to shorten the mashing process by applying the thickest mashes without a negative influence on wort composition. The thickest mash leads to lower energy and water consumption in the brewhouse. On the other hand, the shortest mashing scheme results in the highest throughput. Finally, fine milling, mashing-in above gelatinization temperature, decreased mashing-in pH of 5.2, very thick mash of 1:2.3 malt:water ratio, and a holding time of 30–40 min at 64°C followed by 15–20 min at 72°C guarantees a high extract yield, normal attenuation limit, sufficient FAN level, required buffering capacity, and a reduced fatty acid oxidation. Lowering the pH to 5.2 at mashing-in results in lower glucose levels but the sum of fermentable sugar is not influenced due to a higher level of maltotriose and similar maltose levels. However, not all yeast strains assimilate maltotriose well in industrial fermentations. A mash pH of 5.2, positive for beer flavor stability, may result in a somewhat lower alcohol potential.
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