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A comprehensive revaluation of small-scale congress mash protocol parameters for determining extract and fermentability


Evans, E and Goldsmith, M and Dambergs, R and Nischwitz, F, A comprehensive revaluation of small-scale congress mash protocol parameters for determining extract and fermentability, Journal of the American Society of Brewing Chemists, 69, (1) pp. 13-27. ISSN 0361-0470 (2011) [Refereed Article]

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Copyright 2011 American Society of Brewing Chemists

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DOI: doi:10.1094/ASBCJ-2011-0111-01


The objective of this study was to comprehensively and methodically evaluate the small-scale mash parameters of the standard Congress (EBC and ASBC) mash protocol in order to modernize this protocol so it better emulates modern commercial brewing practices. For the recommended final 65C mash protocol, the key parameters were grist milling at 0.7 mm by disc mill, an initial grist/water ratio of 1:3, an initial mash temperature of 65C, and an initial mashing phase of 65C for 60 min. Of lesser importance, but still adopted due to widespread use in commercial brewing, was the addition of CaSO4 (0.3 mM) and completion of mashing at 74C, after which the grist/water ratio was decreased to 1:6 before cooling and lautering. The "final 65C" mash protocol was compared with the Congress mash protocol and a simple 65C variant ("old 65C") mash protocol to determine the influence of mash protocol on extract and fermentability using a selection of 29 commercial malts. It was demonstrated that the choice of mash protocol applied had subtle, but important, impacts on the determination of extract and prediction of fermentability. Through a relatively simple modification of the small-scale wort production protocol, measurement of malt lautering performance, based on the volume of wort lautered at 25 min, was also proposed. The investigation showed that the mash protocol used could interact with subtle differences in malt characteristics, which could alter the relative importance of the predictive parameters of important malt quality characteristics such as extract, fermentability, and lautering. Researchers and malt quality technicians should be aware that these subtle influences could potentially result in unexpected biases in routine malt analyses and research investigations of components that influence malting and brewing parameters.

Item Details

Item Type:Refereed Article
Keywords:congress mashing, extract, fermentability, malt quality
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Crop and pasture production
Research Field:Crop and pasture post harvest technologies (incl. transportation and storage)
Objective Division:Manufacturing
Objective Group:Processed food products and beverages (excl. dairy products)
Objective Field:Alcoholic beverages
UTAS Author:Evans, E (Dr Evan Evans)
UTAS Author:Dambergs, R (Dr Robert Dambergs)
ID Code:68900
Year Published:2011
Funding Support:Australian Research Council (LP0668904)
Web of Science® Times Cited:25
Deposited By:Agricultural Science
Deposited On:2011-03-31
Last Modified:2017-08-23
Downloads:10 View Download Statistics

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