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NACOBROUW EXPERIMENTAL MALTINGS. I.—INFLUENCE OF GERMINATION TIME ON THE QUALITY OF MALT FROM KENIA AND BALDER BARLEYS. II.—MALTING OF HERTA BARLEY UNDER VARYING CONDITIONS OF MOISTURE
Author(s) -
Kortenhorst A. T.
Publication year - 1951
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.2050-0416.1951.tb01643.x
Subject(s) - moisture , germination , quality (philosophy) , agronomy , environmental science , biology , chemistry , physics , organic chemistry , quantum mechanics
I. When the germination periods are the same, Balder barley normally gives a lower yield of malt (greater malting loss) than does Kenia, though the characters of Balder malt are not inferior to those of Kenia malt. Preliminary experiments suggest that it would be possible to germinate Balder for one day less than Kenia, without impairment of quality. II. Malted normally, Herta barley modifies slowly and the malt shows deficient protein degradation and gives a hazy wort. Small‐scale experiments suggest that malting ata higher level of moisture concentration would obviate these disadvantages.