Ask The Brewmasters

  • 1.  late saccharification

    Posted 04-23-2024 19:25
    Dear Master brewers
    How can we investigate late mash saccharification?
    We have to add more time 15 min at 78°C before filtration; to ensure mash saccharification but we must look for the root cause of this issue.
    decoction process : Malt winter 6 raw   Rice   (Sugar) 
    Mashing-in : 50°C
    Mash copper rice  
    Saccharification temperature : 68°C 15 min
    exogenous enzymes are using

    Kind regards

    Paul Kaposela
    Brewing & QualityTraining
    BRALIMA SA 






  • 2.  RE: late saccharification
    Best Answer

    Posted 05-03-2024 10:11
    Hi Community !!
    i would say... 
    take samples
    cool it down asap to stop the saccharification
    performs the fermentation test in laboratory to calculate the final fermentation degree

    Cheers !





  • 3.  RE: late saccharification

    Posted 05-07-2024 09:52

    Hi William

    samples taken show higher apparent extract after final attenuation

    which confirm b-amylase rest is involved with raw material ratio (malt+rice) and probably raw material batch quality.

    Thanks a lot

    Paul Kaposela



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    Paul Kaposela
    Brewing and Quality Training
    KINSHASA
    +243998943281
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  • 4.  RE: late saccharification

    Posted 05-14-2024 07:33

    Agree with Paul, I had the same experience and found that it was due to the quality of the malt. In my case I increased the beta amylase saccharification time and checked it every 5 min. 



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    Daniela El Alam

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    Original Message


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