| Temperatures and traditional Times
of maceration |
| Each
brewery uses the system of maceration that agrees to him more
according to the raw materials and the equipment which it is had,
and according to the beer that is desired to elaborate. In order to
obtain this one looks for to favor certain enzymatic reactions being
left the masses to certain temperatures during some time.
This time that lasts the mass to certain temperature calls rest to
him. The rests most common in the different systems from maceration
are |
| Rest of
Hidratación (35 ºc)
It is a rest that varies between 20 to 60
minutes, and it is made when it unloads flours of Malta in the
brewing water the agitator of paila working. |
Rest of
Proteolisis (45 ºc)
This temperature is optimal for the activity of
péptidasa, that is to say, for the formation of amino acids
and simple peptides, also there is activity of fitasa (48 ºc)
that activates the transformation of organic compounds of
phosphorus. This rest is also known like peptonización. and
it can vary of 10 to 60 minutes. |
| Rest of
formation of you sweeten (55 - 62,5 ºc)
Optimal temperature for the maltose formation
that is for the activity of the b
- amylase varying between 5 to 20 minutes,
still is something of proteolytic activity and something of activity
of the a here -
amylase. |
Rest dextrin
formation (67 - 72,5 ºc)
To this temperature amylase is had the
Maxima activity of the a - taking place a great amount of dextrins, with a
time that varies between the 5 and 30 minutes. |
| Rest of
conversion (70 - 74 ºc)
This rest most of times is identical to the
previous one, but it serves to complete all the enzymatic
activities, in this rest are sacáridos of acrodextrinas downwards.
With a Maxima duration of 30 minutes. |
Rest
stabilization of mass (74 - 77,5 ºc)
It is made for total inactivación of enzymes, is
a slight activity of the a - amylase, but is destroyed. With this rest the
maceration is finished, later the mass to paila of filtration will
go or filter presses to separate the brans. This rest with an
average of duration between 5 to 10 minutes is important to regulate
the viscosity of must during the
filtration. |
