Effect of repeated use of barley steeping water on the malt and beer quality
1989
Gacesa, S. | Klasnja, M. | Grujic, O. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Barley "Novosadski 293" was micromalted with repeated use of steeping water by the countercurrent principle. Fresh water was used for the final steeping; once used water for the second steeping and water used twice for the first steeping and washing of barley. Water was retained totally in the process for 14 hours and it was neither treated with disinfectants nor clarified between the uses. The malt analyses confirmed that the repeated use of steeping water resulted in slightly inferior malt breakdown whereby an increase of the viscosity of the congress wort was striking. The malt obtained with or without repeated use of steeping water was subjected to infusion mashing and subsequently after filtering out and boiling with hops, beer was produced from the wort. The fermentation rate, pH changes in the course of brewing and the analytical data for sweet and pitched worts, "green" and mature beers have not indicated any marked differences because of the repeated use of barley steeping water Organoleptically, the beers have not differed. On the basis of the results obtained, application of the method of the repeated use of water in the barley steeping process by the countercurrent principle can be recommended provided to retain water in the process short enought to avoid the growth of contaminating microorganisms.
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