THE EFFECTS OF INCREASED STEEPING TEMPERATURES ON ENZYME DEVELOPMENT IN MALT

Malts produced by steeping at 30 °C for a total of 24 h including two air rests, frequently give the same results in routine analyses as do malts produced by steeping at 16°C for longer periods. However, the corresponding worts often filter more slowly under controlled laboratory conditions. The increased steeping temperatures can delay or reduce development of endopeptidase and β‐glucan solubitase, but generally have little effect on the activity of α‐amylase, carboxypeptidase, or endo‐β‐glucanase. The problems with wort separation are most probably due to high molecular weight β‐glucan and disulphide‐linked hordein persisting at the end of malting.