Optimization of mashing the Kobanya pale ale by laboratory, pilot and large-scale experiment
1991
Mekis, E. (Kobanyai Sorgyar (Hungary). Minosegi Foosztaly)
The optimum composition and quantity of enzyme preparations to be added were determined when barley groats and corn grits substitutes were used. The basic technology concerning the substituts is to boil the barley grits and corn grits together in the presence of heat tolerant alpha-amylase. In the course of laboratory analyses 12 measurings for each were carried out parallel, and the extract content of the samples treated at 90 C/degrees/ was found to be significantly higher (by 14 o/o) than that of the samples extracted at 80 C/degrees/. Large-scale mashing following the laboratory and pilot experiments also gave the desired results: the amount of dissolved materials extractable from the malt and the substitutes significantly increased. As for the use of enzymes, the enzyme mixture applied so far (e.g. BNZ 36) is suggested to be replaced by beta-glucanase and proteinase (added in a quantity depending on the quality of the malt used), which will result in cost savings
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