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NEW MASHING SYSTEM FOR DETERMINATION OF LABORATORY EXTRACT
Author(s) -
Moll M.,
Flayeux R.
Publication year - 1981
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.2050-0416.1981.tb04047.x
Subject(s) - mashing , food science , yield (engineering) , mathematics , chemistry , materials science , composite material
The method of preparation of laboratory wort by the Tepral mashing system provides a clear improvement in the evaluation of industrial malts and in the optimization of malting procedures. The equipment required is simple and easy to operate. The use of the method has shown significant differences in terms of both wort viscosity and extract yield between malt from 2‐row spring barley (variety Carina) and malt from 2‐row winter barley (variety Sonja), produced under identical industrial conditions: the Sonja malt gave fewer good results for finely ground malt than did the Carina malt.