Mashing Flashcards
Maltose
Main sugar in the grist, 2 units of glucose
-Ferments quickly
Maltotriose
Less present, 3 units of glucose
-Ferments slowly
Dextrin
Many glucose, cannot become maltose
-WILL NOT FERMENT
Glucose
Small amounts, 1 unit of glucose (C6H12O6)
Amino acids & Proteins
Peptides/Proteins: Longer chains of amino acids
-Broken down by protease in the mash
-Used by yeast to build new yeast cells in fermentation
Lipids
Used by yeast to build new cell membranes and for nourishment
-Too much will oxidize in the final product
Key parameters of mash water
-Mineral composition (pH)
-Temperature (enzyme activity)
-Volume (gravity)
Mash tun mashing
Insulated vessel maintains temp
1. Grist hydration
2. Mashing in
3. Mash stand
4. First running (strong wort separated first)
Mash conversion vessel mashing
Temperature controlled vessel heats and stirs
1. Grist hydration
2. Mashing in
3. Temperature steps
4. Mashing out (mash pumped to wort separation system)
Mash tun water:grist ratio
2.1:1 - 2.5:1
MCV water:grist ratio
2.5:1 - 3.5:1
Starch in the mash
Amylose: ~25% of barley, straight chain
Amylopectin: ~75% of barley, branched chains
Alpha amylase
Liquefaction, 72°, 5.2 pH
-Attacks random points in the starch chain, chopping into random chunks, some fermentable and some not
Beta amylase
Saccharification, 63°, 5.25 pH
-Attacks ends of the starch chain, creating very fermentable maltose
Diastatic power
The potential fermentability of the grain based on alpha and beta amylase content
