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PRODUCTION SCALE BREWING USING HIGH PROPORTIONS OF BARLEY
Author(s) -
Button A. H.,
Palmer J. R.
Publication year - 1974
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.2050-0416.1974.tb03605.x
Subject(s) - brewing , food science , production (economics) , scale (ratio) , chemistry , fermentation , process engineering , microbiology and biotechnology , environmental science , biology , engineering , physics , economics , macroeconomics , quantum mechanics
Brewing with up to 70% of malt substituted by barley can be achieved on the commercial scale with the aid of bacterial enzymes, provided that an extended temperature programmed conversion is used. This extension of time is necessary to obtain a suitably high wort true fermentability and a satisfactory protein breakdown. Results obtained from both long and short temperature programmed processes are discussed.