USING UNMALTED BARLEY FOR BREWING

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USING UNMALTED BARLEY FOR BREWING

Journal Title: Вісник Національного Авіаційного Університету - Year 2018, Vol 76, Issue 3

Abstract

Purpose: The main raw material for beer production is malt. There is a tendency to use other grain crops in the production of beer. The using of unmalted materials gives opportunity for brewers and technologist for cost saving. But replacing of malt makes affects the quality of wort and beer. The purpose of the researches was to compare quality parameters of 100% malt beers and beer with part of malt replaced by unmalted barley. Methods : To solve the given problem the methods of the high-performance liquid chromatography, analysis and empirical methods are used. Results: Using a big amount of unmalted grits together with external enzymes gives brewers oppor tunity to receive product in the same composition and quality like high-quality product using only malt. Conclusions: For brewing with a very small amount of malt, barley is a very good choice for replacing part of it as it has some c haracteristics of malt. It is possible, economically profitable and technically reasoned to replace half of th e malt in the grind. But it becomes necessary to use exogenous enzymes.

Authors and Affiliations

Sergii Loiko, Zoriana Romanova

Keywords

barley; beer; cost; enzymes; malt; quality

EP ID EP510303
DOI 10.18372/2306-1472.76.13165
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