File(s) under permanent embargo
Changes in malt quality during production in two commercial malt houses
This investigation presents a holistic and comprehensive assessment of the stepwise changes in barley quality during the malting process for multiple batches of two Australian malting varieties (Buloke and Gairdner), in two modern, commercial scale pneumatic malthouses. The study sought to analyse and compare malting plant and variety with respect to basic changes in malt quality for protein (total protein and free amino nitrogen), fermentability (apparent attenuation limit and diastatic power), extract yield, along with filtration indicators (lautering efficiency, viscosity and β-glucan). Overall, comparing the two malt plants, it was observed that although malt batches and varieties followed different malting pathways, the finished and kilned malt was of satisfactory quality in terms of FAN, viscosity, friability, fermentability and extract. © 2020 The Institute of Brewing & Distilling
History
Publication title
Journal of the Institute of BrewingVolume
126Pagination
233-252ISSN
0046-9750Department/School
Tasmanian Institute of Agriculture (TIA)Publisher
Inst BrewingPlace of publication
33 Clarges Street, London, England, W1Y 8EeRights statement
© 2020 The Institute of Brewing & DistillingRepository Status
- Restricted