The application of triticale instead of barley malt in the beer wort production

Today, most often is a part of malt in the production of beer replaced with the nonmalted cereals: corn, wheat, rice or the crude barley itself. The aim is to obtain cheaper, more readily available product. Often appears the question, if the beer, obtained after replacing of malt with other cereals of the poorer quality than the all-malt beer. That question can not be answered easily. Surely, replacing the malt with other cereals product characterized with the identical quality can not be obtained. Such a beer will obviously have to some degree changed properties, and how will they be accepted, depends on a brewery skills and of consumers' preferences. In this study as an adjunct for the barley malt in the production of brewers' wort the native triticale, variety NST 3/07 from the breeding experiments of the Institute of Field and Vegetable Crops from Novi Sad (Serbia), was used. Triticale was grown at the Rimski Šančevi locality (Serbia), during 2008. In the production of wort two series of the experiments were performed (with or without the addition of 1 microL of the enzyme with the activity of beta-glucanase pro gramme of triticale. Triticale, variety NST, replaced 20, 40, 50 and 60 percents of barley malt in the grist. Experiments were performed on the laboratory level, using the infusion mashing procedure and the distilled water. The task was to investigate if with the additions of native triticale, variety NST 3/07, the worts with the quality that is satisfactory for beer production could be obtained, and how high is the maximal quantity of costly malt that can be replaced with the native triticale, without lowering of the quality of wort for the production of the light beer. With respect of extract content and wort color, the triticale variety NST 3/07 can replace up to 60 percent of barley malt in the production of light beer. With increasing of the triticale share in the grist, extract contents of worts and their viscosities were increased. The additions of commercial enzyme preparation decreased the viscosities and increased extract contents of the worts.