A Comprehensive Revaluation of Small-Scale Congress Mash Protocol Parameters for Determining Extract and Fermentability

Evans, D. E.; Goldsmith, Mark R.; Dambergs, Robert G.; Nischwitz, R.

doi:10.1094/asbcj-2011-0111-01

Cited by 33 publications

(47 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Each of the barleys and malts used in the combination trials were mashed separately, in either duplicate or triplicate, to establish the reference wort quality parameters. Samples of the malt were mashed using the ‘Final 65°C’ malt protocol developed by Evans et al . Briefly, this protocol uses a 0.7 mm disc milled malt (1:3 grist–water, including 0.3 m m CaCl 2 .2H 2 O) infusion mashed at 65°C for 1 h before ramping to 74°C with a final grist–water ratio of 1:6.…”

Section: Methodsmentioning

confidence: 99%

Comparison of the impact on the performance of small-scale mashing with different proportions of unmalted barley, Ondea Pro®, malt and rice

et al. 2016

View full text Add to dashboard Cite

The impact of using different combinations of unmalted barley, Ondea Pro® and barley malt in conjunction with a 35% rice adjunct on mashing performance was examined in a series of small scale mashing trials. The objective was to identify the potential optimal levels and boundaries for the mashing combinations of barley, Ondea Pro®, malt and 35% rice (BOMR) that might apply in commercial brewing. Barley and malt samples used for the trials were selected from a range of Australian commercial barley and malt samples following evaluation by small-scale mashing. This investigation builds on previous studies in order to adapt the technology to brewing styles common in Asia, where the use of high levels of rice adjunct is common. Mashing with the rice adjunct, combined with differing proportions of barley, Ondea Pro® and malt, resulted in higher extract levels than were observed for reference mashing, using either 100% malt reference or 100% barley reference and Ondea Pro® enzymes. Synergistic mashing effects between barley, Ondea Pro® and malt were observed for mash quality and efficiency parameters, particularly wort fermentability. The optimum levels of barley in the grist (with the relative level of Ondea Pro®) were assessed to be in the range 45-55% when paired with 10-20% malt and 35% rice. When the proportion of malt was reduced below 10% of the grist, substantial reductions in wort quality were observed for wort quality parameters including extract, lautering, fermentability, free amino nitrogen and haze. Extension of this new approach to brewing with rice adjuncts will benefit from further research into barley varietal selection in order to better meet brewer's quality requirements for the finished beer.

show abstract

Section: Methodsmentioning

confidence: 99%

Comparison of the impact on the performance of small-scale mashing with different proportions of unmalted barley, Ondea Pro®, malt and rice

et al. 2016

View full text Add to dashboard Cite

show abstract

“…Laboratory wort filtration volume was measured according to the method of Evans et al (2011). After returning the first 100 ml of wort collected during laboratory wort filtration, the volume of wort filtered in the next 25 min was measured as an index of mash filterability.…”

Section: Methodsmentioning

confidence: 99%

The prevalence and impact of Fusarium head blight pathogens and mycotoxins on malting barley quality in UK

Nielsen

Cook

Edwards

et al. 2014

International Journal of Food Microbiology

109

View full text Add to dashboard Cite

Fusarium head blight (FHB) caused by Fusarium and Microdochium species can significantly affect the yield of barley grain as well as the quality and safety of malt and beer. The present study provides new knowledge on the impacts of the FHB pathogen complex on the malting and brewing quality parameters of naturally infected barley. Quantitative real-time PCR and liquid chromatography double mass spectrometry were used to quantify the predominant FHB pathogens and Fusarium mycotoxins, respectively, in commercially grown UK malting barley samples collected between 2007 and 2011. The predominant Fusarium species identified across the years were F. poae, F. tricinctum and F. avenaceum. Microdochium majus was the predominant Microdochium species in 2007, 2008, 2010 and 2011 whilst Microdochium nivale predominated in 2009. Deoxynivalenol and zearalenone quantified in samples collected between 2007 and 2009 were associated with F. graminearum and F. culmorum, whilst HT-2 and T-2, and nivalenol in samples collected between 2010 and 2011 correlated positively with F. langsethiae and F. poae, respectively. Analysis of the regional distribution and yearly variation in samples from 2010 to 2011 showed significant differences in the composition of the FHB species complex. In most regions (Scotland, the South and North of England) the harvest in 2010 had higher concentrations of Fusarium spp. than in 2011, although no significant difference was observed in the Midlands between the two years. Microdochium DNA was significantly higher in 2011 and in the North of England and Scotland compared to the South or Midlands regions. Pathogens of the FHB complex impacted negatively on grain yield and quality parameters. Thousand grain weight of malting barley was affected significantly by M. nivale and M. majus whilst specific weight correlated negatively with F. avenaceum and F. graminearum. To determine the impact of sub-acute infections of the identified Fusarium and Microdochium species on malting and brewing quality of naturally infected samples, selected malting barley cultivars (Optic, Quench and Tipple) were micromalted and subjected to malt and wort analysis of key quality parameters. F. poae and M. nivale decreased germinative energy and increased water sensitivity of barley. The fungal biomass of F. poae and F. langsethiae correlated with increased wort free amino nitrogen and with decreased extract of malt. DNA of M. nivale correlated with increased malt friability as well as decreased wort filtration volume. The findings of this study indicate that the impact of species such as the newly emerging F. langsethiae, as well as F. poae and the two non-toxigenic Microdochium species should be considered when evaluating the quality of malting barley.

show abstract

“…The lautering results suggest that there may be a varietal effect on lautering efficiency, but this observation should be taken in the context that Ondea Pro barley mashes lauter efficiently, much more so than equivalent malt mashes . Furthermore, it has been reported that lautering efficiency has an inverse relationship with the wort β ‐glucan content, with higher β ‐glucan levels resulting in slower wort lautering . It is therefore expected that the barley varieties that exhibit lower wort β ‐glucans (Fig.…”

Section: Resultsmentioning

confidence: 98%

“…At the end of mashing, the contents were filtered (MN722 filter paper, Macherey‐Nagel 330 mm filter, Duren, Germany) into a 500 mL measuring cylinder for 12.5 min. The volume of wort filtered/lautered was then measured and recorded to measure lautering volume .…”

Section: Methodsmentioning

confidence: 99%

The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro)

Yousif

Evans²

2018

J. Inst. Brew.

Self Cite

View full text Add to dashboard Cite

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. Copyright © 2018 The Institute of Brewing & Distilling

show abstract

A Comprehensive Revaluation of Small-Scale Congress Mash Protocol Parameters for Determining Extract and Fermentability

Cited by 33 publications

References 14 publications

Comparison of the impact on the performance of small-scale mashing with different proportions of unmalted barley, Ondea Pro®, malt and rice

Comparison of the impact on the performance of small-scale mashing with different proportions of unmalted barley, Ondea Pro®, malt and rice

The prevalence and impact of Fusarium head blight pathogens and mycotoxins on malting barley quality in UK

The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro)

Contact Info

Product

Resources

About