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The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro)
Two Australian (Buloke and Commander) and two Canadian (CDC Meredith and Bentley) barley varieties were grown under four levels of nitrogen fertilization (0, 20, 40 and 80 kg ha−1). Barley samples were assessed by barley brewing with the Ondea Pro enzyme cocktail for mashing analysis and were compared with typical malt brewing quality specifications. The study observed that increased nitrogen fertilization resulted in increased barley kernel nitrogen content which significantly impacted a range of wort quality parameters including increased soluble nitrogen, free amino nitrogen and barley beta‐amylase level, but also reduced extract, barley Kolbach index, β‐glucan and colour. Increased grain nitrogen had relatively little effect on apparent attenuation limit, lautering and barley limit dextrinase level. Knowledge of the effects of interactions between barley of different qualities (e.g. nitrogen content) and the Ondea Pro enzymes on wort quality will result in enhanced barley to directly and efficiently brew good quality beer, to better satisfy the quality expectations of brewers.
History
Publication title
Journal of the Institute of BrewingVolume
124Pagination
132-142ISSN
2050-0416Department/School
Tasmanian Institute of Agriculture (TIA)Publisher
Wiley-Blackwell PublishingPlace of publication
United KingdomRights statement
Copyright 2018 The Institute of Brewing & DistillingRepository Status
- Restricted