The Influence Of Mash Concentration During Beer Brewing
We all know that mash concentration has a great influence on enzyme action, yield and wort quality.
1. the higher the wort concentration, the more stable the enzyme. β-amylase can produce more fermentable sugars at higher mash concentrations; protease is now also more stable and can produce more dissolved and amino nitrogen.
When the wort concentration is around 8-16 Plato, there is little effect on the enzymes, but if the concentration exceeds 16 Plato, the enzymes become less effective. So it is better to have the first wort of light beers within 16 Plato, and the first wort of dark beers can be raised to about 18-20 Plato.
3. Whether the mash concentration is too high or too low, it will affect the yield. If it is too high, too much sugar will remain in the grain; if it is too low, less sparge water will be used and the extract will not be completely washed out.
The mash concentrations of light and dark beers are different. The mash concentration of light-colored beer is lower, the ratio of malt to water can be 1:(4~5), less aerated water is needed, and the difference between the initial and final wort is smaller; the mash concentration of dark-colored beer is higher, the ratio can be 1:(3~3.5), more aerated water is needed, and the difference between the initial and final wort is bigger.
Beer type First wort concentration Final wort concentration Concentration difference Pale ale 14~16 Plato 12 Plato 2~4 Plato Stout 18~20 Plato 12 Plato 6~8 PlatoTranslated with www.DeepL.com/Translator (free version)