Comment améliorer l'efficacité du brassage de la bière

Strong consumer demand for new and interesting beers has created an opportunity for craft brewers, driving tremendous growth in the crowded craft market. Craft beer revolves around one main goal creating the tastiest beer. Craft brewers spend a lot of time choosing the best ingredients available and in this way optimize their breweries to create the best flavors. This comes at the expense of time, cost, and efficiency. Today micet craft will look at the causes of inefficiencies in beer brewing, and what to do to prevent inefficiencies.

Sommaire masquer

1 Determining Brewery Efficiency

2 How to Improve Beer Brewing Efficiency

2.7 Filtration efficiency

3 Open the road to craft beer

Determining Brewery Efficiency

Begin by defining mash efficiency, which surfaces how much potential fermentable is made into wort by measured specific gravity and target volume.

brewhouse efficiency = actual grain extract / potential grain extract
actual grain extract = wort volume in l * specific gravity in sg * Plato / 100
potential grain extract = weight of grist in kg * fine grind extract %

How to Improve Beer Brewing Efficiency

The three main processes that affect the efficiency of beer are milling, mashing, and filtration. Also to these processes, the quality of the ingredients used also plays an important role.

Premium Malt

High-quality malt helps improve efficiency. The size of the barley is selected and the consistent size ensures better milling and a better fraction-to-husk content ratio. What affects the efficiency is the difference between the levels of the ground and ground extracts. A measure of how brittle the malt is when subjected to crushing or milling. High friability malts are easier to grind. The brewhouse capacity of malt. The higher the power, the more enzymes in the mash, and the more starch can be converted. Too much enzymatic energy is a problem for whole malt brewers, it can be difficult to control and produce inconsistent results and impact the « maltiness » of the beer. Another consideration is the protein level, which creates a dense layer of precipitated protein on top of the particle bed.

milling

When using premium malt, the efficiency is still very low, it is best to look at your milling. Good milling produces very little flour, but completely separates the inner flour of the kernel from the outer shell. A common mistake is to grind too , resulting in a lot of flour and a broken crust. This will create a very tight filter bed that may be difficult to filter and/or guide. If you experience inefficiencies and find a lot of flour in your grind, try coarse grinding. Unopened kernels or too large kernels can be a sign of too coarse grinding, low friability, or insufficient malt modification, and can also reduce efficiency. So, a compromise needs to be made between crushing that is compact enough to provide enough conversion efficiency, but coarse enough to be filtered.

mash plan

Longer rest periods and higher temperatures (up to 72°C/162°F) promote faster conversions than shorter rest periods and lower temperatures. The exact temperature that should be selected for mash rest depends on the mash schedule, rest time, decay target and mash capacity of the malt. Different temperatures don’t affect efficiency, so using these temperatures affects the flavor of the final beer, not efficiency.

injection

Give the water jet time to extract all the sugar from the grain bed, the least jet time can be as short as 10 minutes, but you can also do a 45 minute jet. The temperature should be at least that of the last mashing step, 78°C/172°F. After sparging or mashing is complete, you have 20 minutes for manual sparging after the liquid has been transferred to the boiling pot. Transfer the dripping wort to the boiling pot 4 times every 5 minutes. Adjust the pH of the spray water to 6.4.

add sugar

If you are not satisfied with the gravity, you can still increase the OG with some sugar. this is considered cheating, and for Belgian beers, it’s part of the tradition.

Drainage Options

There is still 2L of hot wort in the hop tank after brewing and can be added to the fermenter. Do not add yeast before draining, as the heat may kill the cells. The « Leave Sediment » option leaves about 3L of wort in the tank when draining. If you don’t want a lot of stains in the tank after settling, you can use the Drain-All option.

Filtration efficiency

The purpose of filtration is to extract as much extract as possible from the malt meal. The speed and efficiency of filtration depend to a large extent on the sieve plate. A larger volume of complete housing will increase your filtration speed. Another way to keep the grain bed loose is to keep agitation to a least during mashing and not to grind the grains too . Slow down the initial filtration rate and increase it to prevent channeling.

Open the road to craft beer

The above is a series of explanations made by micet engineers on how to improve the brewing efficiency of beer. If you want to open a craft brewery and brew delicious beer. You can contact micet craft and will provide you with a reasonable turnkey beer solution. We provide 50-5000L complete beer brewing equipment system, and provide you with professional customized services and related beer equipment solutions, micet looks forward to cooperating with you!

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