After saccharification, we need to filter the saccharification solution and obtain wort. So, how to steam the wort? There are seven main steps (this method is based on separate saccharification and fermentation tanks). 1. put in hot water 2. draw out wort 3. stand 4. recover cloudy wort 5. steam first wort 6. refill 7. drain spent grain.
Now, let’s clarify these steps.
Step 1: Put in hot water
Before pumping the wort into the fermenter, you need to check the fermenter first. First, make sure the false bottom is correct and tight. The rake is ready, and the ports and valves are in the correct condition. After checking, hot water at 78℃ is put from the bottom of the fermenter until the level of hot water is the same as the false bottom in order to expel the air between the false bottom and the bottom of the tank, which helps to avoid wort oxidation and preheat the false bottom and the fermenter. At the same time, the hot water can support the wort to ensure a smooth fermentation process.
Step 2: Wort pumping into the fermenter
While pumping the wort, open the rake to make the grains even. Otherwise, the solute will be reduced and uneven. It is best to pump the wort for between 8-12 minutes. The speed of the pump should preferably be low at the beginning and normal when the wort enters the percolator a lot.
Step 3: Standing
When the wort enters the percolation tank, the husk will settle down quickly. Then a 30-40 cm thick layer of grains will be formed. After standing, there are three main grinding layers. The bottom layer (large and heavy grain particles), the main layer (waste grains for grinding, the thickest layer), and the top layer (protein and light particles). At the top of the grain layer, there is the first wort collection. Therefore, the stand is very necessary. The standing process will be kept for about 10-20 minutes.
As for the later process, we will discuss it in the next article.