Saccharification technology in the gelatinization pot: After the gel mash tank is boiled, it is injected into the mashing tank and mixed with malt mashed potatoes, and the protein decomposition temperature reaches 63℃~65℃ (65℃ is the best temperature for maltose production). According to the malt condition, if you want to produce more small molecule dextrin, you can control the saccharification temperature of craft beer equipment with 68℃~70℃.
In this case, the saccharification temperature is 63 ℃ ~ 68 ℃ (65 ℃), until the iodine reaction is normal, which proves that the saccharification has been completed. It is usually checked every 5 minutes, and the end of the reaction is blue and black→blue→brown→yellow, and it can also be saccharified in stages at 65℃ and 70℃. After mashing, mix the mash, introduce about 1/3 of the mash into the gel pot, heat and boil 100. ~ This is the first boil for 20 minutes. Then immediately pump the saccharification tank back to 78°C as a liquefied mixed feed, other enzymes are inactivated, and the saccharified waxy liquid enters the filter tank.
