Premium
MALT QUALITY IN RELATION TO BEER QUALITY *
Author(s) -
Hyde W. R.,
Brookes P. A.
Publication year - 1978
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.2050-0416.1978.tb03867.x
Subject(s) - food science , volume (thermodynamics) , brewing , chemistry , quality (philosophy) , viscosity , mathematics , yield (engineering) , specific gravity , materials science , mineralogy , physics , fermentation , composite material , quantum mechanics
Mathematical techniques are used to examine which analytical parameters contain the most information about malt quality. Hot Water Extract provides the largest amount of information about malt quality and is significantly correlated with mash tun run‐off time and the volume and gravity of the wort collected. β‐Glucanase activity is shown to be significant in controlling run‐off and wort viscosity only in mashes containing flaked barley. In the kilning of malt, grain bed depth, air flow and air on temperature are all important in regulating the potential of the malt to yield DMS levels in boiled wort and free DMS levels in the beer.