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THE EFFECT OF INCREASED STEEPING TEMPERATURE ON MALT PROPERTIES
Author(s) -
Reeves S. G.,
O'Farrell D. D.,
Wainwright T.
Publication year - 1980
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.2050-0416.1980.tb06872.x
Subject(s) - steeping , food science , chemistry , brewing , starch , fermentation
Steeping barley at 30°C instead of 16°C can reduce malting time by 24 hours. The malts produced have normal analytical values but the mashes filter slowly and the malts would be expected to give poor wort separation in a brewery. These run‐off problems probably result mainly from starch‐protein interactions.
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