It is recommended that malt be stored at temperatures below 20°C and with moisture content no greater than 5%.
After saccharification is completed, the temperature of the saccharified grist should be raised to 76-78°C to ensure the loss of enzyme activity.
Hops should be stored at 0℃-2℃.
For most beer yeasts, the growth temperature range is generally 0℃-40℃, and the optimal growth temperature is 25℃-30℃.
The malt in the wet millers is steeped in water at 30°C to 50°C.
Gelatinization temperature of rice starch: 80-85℃; gelatinization temperature of wheat starch: 57-70℃; gelatinization temperature of corn starch: 68-78℃; gelatinization temperature of sorghum starch: 68-78℃.
Enzyme activity is maximum at a temperature between 62°C and 68°C.
At a mashing-in temperature of 62°C, the amount of fatty acids entering the wort is at its minimum.
In the constant temperature infusion mashing method, the saccharification temperature is approximately 65°C, and after 12 hours of saccharification, the temperature is raised to the standard lautering temperature of 78°C. This process does not involve protein decomposition; therefore, it is only applicable to malt with relatively complete protein decomposition.
In the temperature-raising infusion mashing method, the optimal mashing-in temperature is 35-37°C. The raw materials should then be directly steeped, heated to 50°C to facilitate protein decomposition, and subsequently heated to 65°C and 72°C for staged mashing. Finally, the temperature should be raised to 78°C for lautering. The temperature-raising infusion mashing method requires the utilization of well-dissolved malt, which is especially beneficial for the brewing of all-malt beer and top-fermented beer.
Single mash processes are in principle infusion processes in which a temperature increase – usually between 65 and 75°C-is achieved by removing, boiling, and pumping back a boiled mash. Mashing-in at 35°C and a slow heating up to 50°C (or mashing-in at that temperature), and a rest at 50°C is followed by heating of the total mash to 64°C with a longer rest at that temperature (maltose formation). The cooker mash is then removed and boiled for 15 to 30 min followed by a second mashing at 75°C and saccharification.
The classical two-mash process begins with mashing-in at 50℃. After a brief rest the thick mash is removed and, with a short rest period, heated to boiling and boiled for 15 to 20 min. The total mash temperature is raised by the addition of the boiled mash of 64℃ and this is followed by a maltose formation rest. After a short time, the second decoction mash is removed and heated to boiling. The second boiled mash is usually heated for a somewhat shorter time and it is then returned to raise the total mash to about 75℃ followed by mashing off. The two-mash process takes about 3-3.5 hours.
In three mash methods, the temperature increases between the main mash temperatures: at 35℃ mashing in; at 50℃ protein rest/rubber material degradation; at 64℃ maltose formation rest and 75℃ saccharification rest. Because the unboiled mash in these methods remains for a very long time at the main mash temperatures and the thick mash is subjected to abnormally severe heat treatment, three mash processes produce very aromatic malty beers. But the process lasts 5-6 hours and requires a great deal of energy, it is only seldom employed for special dark beers.
It is recommended that hot water at 78°C be used for the expulsion of air in the lauter tun, as well as for the cleaning of the false bottom and the heating of the latter.
The calibration temperature for the saccharimeter is 20 °C.
The higher the temperature of sparging water, the faster and more thoroughly the malt is rinsed. It is essential to control the temperature of the sparging water within the saccharification temperature range, which is typically between 76 and 78 °C. It is important to note that the maximum temperature should be no higher than 80 °C. When the temperature is below the optimal range, it is challenging to effectively eliminate residual sugars, and susceptible to contamination by bacteria. Conversely, if the temperature is excessively high, the alpha-amylase will deactivate rapidly, impeding the breakdown of gelatinized starch.
