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Wort was prepared according to the Congress mash protocol with the addition of 40% unmalted barley, tritordeum, or quinoa. Mashes with quinoa filtered significantly slower than mashes with barley. In contrast, tritordeum filtered similarly as barley, even though tritordeum does not possess a husk. The lack of husk may have contributed to a higher extract yield of tritordeum compared to barley. The final 65 °C mash protocol resulted in shorter saccharification times, but slower wort filtration compared to the Congress mash protocol. When unmalted adjuncts were pregelatinized by heating in water for 20 min at 95 °C, the filtration following the Congress mash protocol was slower and the filtration following the final 65 °C mash protocol was faster than the same mashes prepared without pregelatinization. Pregelatinization also inactivated the endogenous enzymes in the (pseudo)cereals used. This was especially noticeable for quinoa, resulting in wort with markedly lower glucose concentrations, most likely due to the inactivation of endogenous amyloglucosidases. Wort filtration improved for both mashing protocols when an exogenous enzyme mix (Brewers Compass®) was added to each of the three different (pseudo)cereals. Furthermore, addition of the enzyme mix increased the extract yield of the final 65 °C mashes and the FAN levels of the Congress mashes. These findings confirmed the benefit of using the Brewers Compass® enzyme mix during mashing processes with high percentages of (up to 40%) unmalted (pseudo)cereals.

journal of the american society of brewing chemists

Comparison of Congress Mash with Final 65 °C Mash for Wort Production with Unmalted Barley, Tritordeum, and Quinoa, with or without Pregelatinization and/or Enzyme Addition