Maltase mash
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When increased ester formation is desired during fermentation, a "maltase mash" can be used, which is designed to increase the glucose percentage, which causes the yeast to produce more esters such as ethyl acetate and isoamyl acetate.[1][2] In this process, the largest part of the grist is mashed normally (employing maltose and glycoprotein rests) and then the rest of the grist is added during a lower temperature step. The lower step is in the optimal range of maltase, which is added by the new grist. Cooling the mash can be achieved by using a chiller, using cold water in a HERMS, or by adding cold water directly. Logistically it may be difficult to avoid oxidation with this type of mash.
Maltase mash:
- 144°F (62°C) for 30 minutes
- 162°F (72°C) for 20 minutes
- 113°F (45°C) for 40 minutes or longer
- 162°F (72°C) for 20 minutes
- 169°F (76°C) for 5 minutes
See also[edit]
References[edit]
- ↑ Krottenthaler M, Back W, Zarnkow M. Wort production. In: Esslinger HM, ed. Handbook of Brewing: Processes, Technology, Markets. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.
- ↑ Kunze W. Hendel O, ed. Technology Brewing & Malting. 6th ed. VLB Berlin; 2019.