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CARBOHYDRATES IN MALTING AND BREWING XI. NOTE ON A MODIFICATION OF THE CONVENTIONAL PROCESS OF INFUSION MASHING
Author(s) -
Hall R. D.,
Harris G.,
MacWilliam I. C.
Publication year - 1961
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.2050-0416.1961.tb01773.x
Subject(s) - mashing , brewing , hop (telecommunications) , chemistry , food science , fraction (chemistry) , chromatography , sparging , fermentation , organic chemistry , computer network , computer science
The yields and compositions of worts produced from malt of high quality by infusion mashing for 1/2 hr. at 145° F. (62.7° C), followed by sparging at 165° F. (73.9° C), did not differ significantly from those of worts produced conventionally over 2 hr. at 150° F. (65.5° C). The balance of proteolysis was affected advantageously at the lower temperature, in that the Lundin fraction B increased at the expense of the Lundin fraction A, resulting in less precipitation of hop resins and better utilization of hops. Beers produced from the wort with appropriate reduction of hop rate compared favourably in flavour, foam‐stability and shelf‐life with those made conventionally.