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Mashing and Wort Separation

The purpose of mashing is to provide the proper conditions for the production of brewers extract from the grist.

In mashing, malt or solid adjunct is converted in a liquid medium, in the presence of enzymes into a fermentable extract suitable for yeast growth and alcohol production.

Due to the use of adjuncts such as barley, wheat, maize and rice and also as a result of environmental conditions, it becomes difficult to process malts in the brewery. To overcome this exogenous enzymes are added in order to maintain consistent brewhouse performance and to ensure extract quality and yield.

These products will also enable the brewer to produce high quality extract in the most cost efficient way.

Kerry offers a complete range of amylase, glucanase, cellulase, hemi-cellulase and protease enzymes to ensure consistent and cost effective brewhouse throughput.

The enzymes involved in the hydrolysis of starch are α-amylase (e.g. Bioferm™ for producing dextrins and maltose) and amyloglucosidase (e.g. Amylo for glucose and "low carb" beer production). The combined actions of these enzymes help to produce a wort sugar spectrum suitable for fermentation. For starch liquefaction and/or extract production from adjuncts, the addition of Hitempase™ to the cereal cooker is recommended.

β-glucan (a non-starch polysaccharide) is a major constituent of malt and barley cell walls. If malt is poorly modified or if the brewing process employs a significant proportion of unmalted barley the β-glucan released during mashing will be insufficiently hydrolysed. The resulting gums can increase wort viscosity and significantly reduce the porosity of the grain bed resulting in poor lautering / mash filtration performance. β-glucan passing through the grain bed in the wort will survive into the beer and may subsequently cause filtration problems or lead to β-glucan haze formation in the final product. Malt β-glucanases are temperature labile (max. 60°C) and if not destroyed during the kilning process survive for a limited period during mashing depending on the mashing conditions. Kerry produces a range of Bioglucanases, which can be used in both mashing vessels and fermentation/maturation tanks to hydrolyse malt/barley β-glucans and remove large beta-glucans from wort and green beer.

In instances where there is a significant percentage of unmalted barley or another adjunct is used there is the danger that insufficient nitrogen will be available for yeast growth and fermentation may be sluggish as a result. The Kerry's Bioprotease range is used to increase wort free amino nitrogen (FAN) levels.

The use of glucanases, proteases, amylases and xylanases can help to significantly reduce viscosity levels within the mash thereby standardising or controlling wort filtration rates. The Promalt range provides these enzymes in a single addition.