500L craft beer equipment for sale in France WEMAC G051

Mash
37°C---→50°C---→65°C--→78°C
  20' 60-70' 60-80'
Lauter: After the temperature rises to 78 °C, pour it into the filter tank for 15 minutes, then reflux for 15 minutes until the wort is clear; start filtration, the filtration speed should not be too fast, keep the filtration speed evenly and slowly; at 2-2.5 The hour is lautered.
At the end of the filtration, the total sugar of the mixed wort and the residual sugar of the washing water (1.5-3.5 degrees) are controlled.
The filtrate is transferred to a boiling pot and heated at 90 ° C or more at the same time.

Kettle：time 60 minutes, boiling strength of 8% or more.
Whirlpool: static time: 40 minutes.
Wort cooling: After the swirling, the hot wort is cooled by a thin plate to cool down and pass oxygen. Drop to the wort inoculation temperature and feed to the fermenter.
Fermentation: Different types of beer are used for different process control, and fermentation can be matured in 12 days. The appearance of light-colored beer is 75-85%, the appearance of dark beer is 74-78%, and the true fermentation degree is 0.990.

Quality evaluation of malt
The quality of malt is generally divided into three aspects: sensory test, physical analysis, and chemical analysis.
The sensory test is a rough evaluation of the color, smell, taste, aroma, gloss and purity of the malt.
Physical analysis mainly includes: classification, 1000-grain weight, 100-liter weight, sedimentation test, germination rate, density, solubility, and the like.
Chemical analysis mainly includes: moisture, protocol saccharification analysis (chromaticity, boiling color, viscosity, mash time, leaching rate, α-amino nitrogen, protein solubility, Coulbach value, Longding distinction, etc.)

The amount of malt
The amount of malt is generally calculated based on the malt yield of the malt corresponding to the wort concentration and wort yield per saccharified batch.
The leaching rate of anhydrous malt is generally about 80%, the reducing sugar of saccharified wort generally accounts for about 0.82, and the non-reducing sugar is about 0.18.
The raw material utilization rate is 90%, and the sugar yield is about 0.6.
Malt dosage = wort amount × concentration / 0.6
1.3 weighing of malt
The amount of malt can be selected by using the capacity scale or weight scale.