Open AccessEffects of Variation in Brewing Steps; Mashing and Wort Boiling on Final Product
Author(s) -
Nishant Kumar
Publication year - 2021
Publication title -
indian journal of pure and applied biosciences
Language(s) - English
Resource type - Journals
ISSN - 2582-2845
DOI - 10.18782/2582-2845.8760
Subject(s) - mashing , brewing , boiling , food science , raw material , chemistry , product (mathematics) , quality (philosophy) , final product , mathematics , organic chemistry , fermentation , physics , geometry , quantum mechanics , economics , market economy
The quality and the composition and of the beer is not only depend on the qualities of the raw materials used, but also on the technology used to make it. Each and every brewing step plays an important role in quality of final product. The aim of our study was to investigate the effect of changes in profiles of mashing and wort boiling on the final beer. It was observed that change in mashing steps greatly influences the extract content and prolonged boiling lead to increase in color and bitterness of final beer.