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MALTING AND BREWING TRIALS WITH THREE TYPES OF ENGLISH BARLEYS
Author(s) -
Brown B. M.,
Wilmot J.
Publication year - 1947
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1947.tb01309.x
Subject(s) - brewing , biology , food science , fermentation
This is the second of three malting and brewing trials with two barleys bred at the Cambridge University Plant Breeding institute together with the control variety Spratt‐Archer (arranged in conjunction with the National Institute of Agricultural Botany). The first trial, carried out with the same barleys of the 1944 crop, was reported by Baker and Ward (this Journ., 1946, 17). The present trial differs from the first in that these brewings were all carried out on a trade scale in ordinary brewing plant; for this reason the first brews were made with 50 per cent , of normal malt and 50 per cent , of the experimental‐malt. When these were found to give satisfactory results, full brewings with 100 per cent , of the experimental malts were made. All brews contained the usual proportion of copper sugars for these particular beers, but no flakes or other grain was used. The results show that the barleys though not of a high quality, malted satisfactorily without special treatment and that the resulting malts gave satisfactory beers which passed into the trade without comment and remained stable for normal periods. A further trial to complete the series will be made of the same barleys of the 1946 crop.