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THE INFLUENCE OF MALT STORAGE ON WORT SEPARATION
Author(s) -
Rennie H.,
Ball K.
Publication year - 1979
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.2050-0416.1979.tb03917.x
Subject(s) - food science , chemistry
With some malts, the readiness with which wort can be separated from a mash improves significantly over a period of about 20 days after kilning. This must be borne in mind when predicting mash‐tun performance from laboratory results and also has a bearing on the decision to use very new malt in the brewery in times of high demand.