Testing of Malting Barley - Variety Bojos.

The pilot plant and full-scale trials were made with malts from barley varieties Bojos and Tolar.The wort and beer were analysed to find out whether Tolar variety could be substitute for Bojos variety. Bojos variety had a very good wort extract, lower content of β-glucans and a perfect wort clarity. The results of Hartong VZ 45 °C, FAN and final attenuation were on the similar level as Tolar variety. Contents of fermentable sugars and dextrins in worts from Bojos and Tolar were very similar. Bojos variety proved a lower final attenuation limit.Worts from this variety excelled with lower β-glucans content and higher pH results. Very low turbidity of sweet wort during lautering and hopped wort during cooling correlated with perfect clarity of congress wort. Excellent filterability in full-scale trial was found out. Tannoid content in cold wort of Bojos was higher than the one of Tolar variety. A tannoid content and SASPL number in packaged beer corresponded to the required colloidal stability. Testing panels did not find any significant differences.The pilot plant and full-scale trials were made with malts from barley varieties Bojos and Tolar.The wort and beer were analysed to find out whether Tolar variety could be substitute for Bojos variety. Bojos variety had a very good wort extract, lower content of β-glucans and a perfect wort clarity. The results of Hartong VZ 45 °C, FAN and final attenuation were on the similar level as Tolar variety. Contents of fermentable sugars and dextrins in worts from Bojos and Tolar were very similar. Bojos variety proved a lower final attenuation limit.Worts from this variety excelled with lower β-glucans content and higher pH results. Very low turbidity of sweet wort during lautering and hopped wort during cooling correlated with perfect clarity of congress wort. Excellent filterability in full-scale trial was found out. Tannoid content in cold wort of Bojos was higher than the one of Tolar variety. A tannoid content and SASPL number in packaged beer corresponded to the required colloidal stability. Testing panels did not find any significant differences.