pH\'s inverkan på humlekoket

[DavidMeadows]

Här följer lite info om Ph i mäsken och koket. Hoppas ni grejar engelskan
för jag orkar inte översätta.

Acidification of the mash and wort
It has been shown that the pH value of the mash is an essential parameter
for the enzymic reactions. Thus lowering of the pH to 5.6 to 5.5 results in
· A higher attenuation limit
· More extensive protein breakdown resulting in the production of more high
and low molecular weight protein degradation products
· Reduction of the viscosity (bättre flöde=bättre utbyte)
· More rapid lautering (snabbare avsilning/lakning)
· Restiction on the increase in color on wort boiling

As a result if the lowering pH of the mash, however the activity of the
phosphatsases is enhanced and they increase the buffering capacity by
releasing phosphate ions. Consequently the decrease in pH during
fermentation is less and the effect of the acidification is as good as
eliminated.
For these reasons an additional wort acidification plays at least as big a
role as the pH correction of the mash. (sänka pH till optimala värden I både
mäsken OCH vörtkoket). These values can be corrected with lactic acid.

Brewers want to therefore control the pH so that:

The mash has a pH of 5.4 to 5.6, and
The total wort has a pH of 5.1 to 5.2

By monitoring these values in both the mash and boil the advantages are very
great.
· Shortens total mash time
· More rapid lautering
· Less increase in color in the total production stage
· Better brewhouse yield
· Slightly better stabilisation of the zinc content (viktig för jästen)
· More rapid fermentation and maturation/conditioning
· Better foam and foam stability
· Softer beer taste

Cheers,
David Meadows
Bryggeritekniker
0736404357