Business Type: Manufacturer/Factory & Trading Company
Beer Making Saccharification System for Brewing
CE, UL, ISO9001
Natural Ingredients, Beer
Beer making Saccharification System for brewing
1. What is Saccharification? Saccharification is a process that the inclusion contained in malt was dissolving and decomposing by the action of the enzyme. The crused malt and crushed accessories were mixed together with water, and then were kept at different temperatures for a certain time. Then enzyme would react with the corresponding substrates fully to make them dissolving in water. The mixture of raw material, accessories and water is called Mash; after saccharification, the solids dissolved in water is called Extract. We would get as more extract as possible during saccharification.
2. Saccharification System The saccharification system is composed of mash kettle, pasting tank, filter tank, wort kettle, settling tank and hop adding device. All the component are made of qualified stainless steel SUS304, and the inner surface contacting with material are mirror finishing and the outer surface is matte finishing, meeting with GMP standard.
1. Malt mill: The two roller mil crushes the malted barley to the desired coarseness. 2. Hopper (optional) : The hopper is used to hold the entire brew strength of grist (malt after milling). 3. Hot liquor tank: Used to recover energy and heat the water (liquor) needed for recirculaiton and sparging water onto the grain bed to convert starches to sugar. 4. Mash/lauter tun: Used to combined the grist and hot waer. A false bottom is then used to extract the clear wort from the malted barley. The spent grains left over can be used for animal feed. 5. Diverter panel and transfer pumps: Is used to transfer liquid flow from the mash/lauter tun to the kettle and then onto the fermenters. Designed with one person ease of use and cleaning in mind. 6. Brew kettle/Whirlpool: The wort is boiled to a desired specific gravity and hops are added for flavor and bitterness. After boiling the wort is whirlpooled to collect soluble proteins (trub) in the center of the kettle. The clear wort is then pumped through the heat exchanger and into the fermenter. 7. Heat exchanger: using city water and/or cold propylene glycol as cooling mediums the wort is cooled to an acceptable fermentation temperature, from 10 deg C(50 deg F) to 17 deg C(62.5 deg F), before it goes to the fermenter. 8. Fermentation/Aging vessel (open, closed or unitank style):The wort is pumped into this vessel and added to the previously pitched yeast and allowed to ferment (typically 3 to 7 days). The fermentation tank can be used as an aging tank or the beer can be transfered to a separate vessel for the aging period (typically 10 to 20 days).