Temperature Pauses in Brewing: How They Affect Beer Characteristics

Brewing is a complex multi-stage process in which not only the technological processes but also the intervals between them are important. Ensuring such pauses in the brewing process allows you to get a tasty, aromatic beer with a rich aftertaste. What pauses there are in brewing and what they are for, we will discuss below.

Features of temperature pauses

The influence of temperature pauses on the quality of the finished beverage is known to experienced winemakers. These are essentially time intervals when the temperature drops or rises to a certain level. The onset of these conditions activates the enzymes present in the malt, which break down the starch, also contained in the malt, into sugar compounds. The principle of temperature pauses follows the processes observed in nature during grain growth. Solar heat accelerates the growth and development of grains.

If we talk about the method of temperature pauses in simplified terms, the process boils down to getting certain sugars and changing the level of acidity in the wort. And in order for the dissolution of substances to take place, it is necessary to maintain a given water temperature and change it according to the pauses.

Temperature pauses are performed during the mashing of malt for beer. Technologically, this stage is considered to be one of the most complex, as the final result, flavour and physical properties of the beer depend on its progress. To prepare the wort, water is introduced into the container with malt and heated. In order for the enzymes to be activated, it is necessary to maintain certain temperature values and withstand the very interval to catalyse the process. How long to keep the mixture heated depends on the type of malt and the type of future beer.

1. The acid pause lasts no more than 15 minutes (rarely longer) and the temperature is maintained at a maximum of 46 degrees centigrade. Under these conditions, phytase is activated, which is responsible for reducing the alkaline level. The second activates beta-glucanase, which makes the wort lighter in colour and allows it to be filtered quickly in the next stages.
2. The protein break is optional. Why is the protein pause necessary? Proteinase and peptidase are synthesised: the former optimises conditions for yeast growth, the latter makes the liquid less viscous, allowing protein compounds to be broken down. To activate the enzymes, the temperature must be set to 60 degrees Celsius and maintained for half an hour.
3. Dextrin pause is a mandatory stage. It is needed to convert starch compounds by beta-amylase and alpha-amylase. The breakdown of long protein chains leads to the formation of dextrins – sugars that are not subject to fermentation, which make the drink sweet, fuller. The upper limit of the temperature break should be no more than 72 degrees Celsius.
4. The maltose break in brewing is necessary for the breakdown of starch into maltose by beta-amylase. Maltose is fermented rapidly and yeast is involved in the process. The maximum maltose concentration is reached at a temperature of 62.5 degrees Celsius.
5. Diacetyl pause. The product of yeast functioning is diacetyl, which is processed, again, by yeast. The presence of the substance in the wort should be minimal. In order to achieve this, brewers advise a few days of maturation before the fermentation finishes, keeping the temperature at the upper level of the fermentation range.

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