Mashing Flashcards
The 45℃ ____________ stand
The 52℃ ____________ stand
The 63℃ ____________ stand
The 72℃ ____________ stand
The 76℃ ____________ stand
The 45℃ β-glucanase stand
The 52℃ protease (proteolytic) stand
The 63℃ β-amylase (or saccharification) stand
The 72℃ α-amylase (or conversion) stand
The 76℃ enzyme inactivation stand, or mash-off
What is a typical pH range for mashing at mash temperature?
What benefits does achieving that mash ph give?
A typical pH range for mashing is 5.2-5.4 at mash temperature
The pH we aim for is a compromise between achieving the optimum for our enzymes and achieving a pH that will provide the following benefits:
- Enhanced protein coagulation, producing more hot and cold break (trub) hence improving colloidal and microbial stability
- Improved foam stability
-Reduction in wort viscosity and hence improved wort separation
-Reduction in the extraction of polyphenols
- Lower colour forming potential (as long as pH is not raised before boiling)
Increased flavour stability
Does pH increase or decrease with temperature?
Decreases
Why is calcium important in the mash and brewhouse?
-Calcium helps lower mash pH
- supports enzyme activity, specifically the stability of a-amylase
-improves wort clarity, strengthens protein coagulation (trub)
-protects brewhouse equipment by reducing beerstone (calcium oxalate) formation
What does a thicker mash produce in terms of wort viscosity?
More viscous worts
What is competitive inhibition of enzymes?
When molecules block the active site on the enzyme, preventing it from binding with substrates
How does a high concentration of sugars and dextrins affect amylase activity?
It can slow down amylase activity due to competitive inhibition
What is the effect of high mashing temperatures on thicker mashes?
They produce wort with a higher proportion of fermentable sugars
What do thinner mashes produce at standard mashing temperatures?
A more fermentable wort
What process do thin mashes favor at lower temperatures?
Proteolysis
What do thick mashes produce higher levels of?
Total soluble nitrogen (TSN) and FAN
What is the mash thickness potential impact to foam stability and why?
When you run a thicker mash (like 2.6 or lower), you tend to extract fewer foam-positive proteins, because there’s less water to pull them out. That can slightly reduce foam stability in the final beer.
Thinner mashes usually extract more of those helpful proteins, which support better head retention
What is the effect of higher concentration of grist on pH in a thicker mash?
The pH tends to be lower and resists changes in pH more readily
List some measures you can take to reduce oxygen pickup in your brew house
Fill vessels from the bottom
Purge oxygen from the mill, conveyor and vessels using CO2 or nitrogen
Mill the grist in an oxygen-free environment
Use deoxygenated mashing water
Use low agitator speed when mixing the mash
Use low pump speed when transferring mash
Design pipework to avoid sharp bends that cause shearing of the mash
Do not allow the pump to run dry at the end of mashing by chasing out mash with deoxygenated water
Label the enzymes in this MCV trend
