The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity

Abstract

The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn. Firstly, the parameters of cereals were measured after the malting process in an experimental malting house and wort production. Samples were analysed in each phase of the mashing process. Carbohydrate contents and viscosities were analytically determined from the samples. The resulting values of the dynamic viscosity were significantly higher than the values obtained by other authors, ranging from 3.4 up to 35.5 mPa·s−1. This study also confirmed the hypothesis that states that the breakdown of carbohydrates leads to a decrease in viscosity. Values measured in the black barley malt sample were higher when compared with light barley malt. Unconventional malts had a higher viscosity and were thus more difficult to filter. If these types of malts are used it is recommended to add barley malts or malts with a higher enzyme activity to them.

Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars

“…Another important finding was that the viscosity of the fine grist congress worts made with the rice malts had lower viscosities (1.36-1.71 cP, Figure 4C) than previously reported [49,50] (3.4-35.0 cP) in other malted cereals (such as black barley, spring barley, oat, wheat, rye, and corn). Unsurprisingly, wort viscosity was significantly correlated with the filtration behavior expressed as the elapsed time for the fine congress wort to pass the filter (p < 0.01, Table 5).…”

Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye (Secale cereale L.) Using Response Surface Methodology and Desirability Function Coupled with Genetic Algorithm

“…Highly modified malts exhibit lower viscosity levels [ 57 ]. Unconventional malts other than barley may lead to lautering problems due to the increased wort viscosity [ 58 ]. In order to ensure its reduction to levels that allow for good filtration, enzyme activity must be promoted by appropriate timing and temperatures during brewing.…”

The Role of Emergent Processing Technologies in Beer Production

“…After mashing, wort filtration is carried out in a container called lauter tun, where the wort is filtered with malt husks serving as the filtering layer, and the result is a clear wort that is free of husks, seedlings and other insoluble materials [32]. The filtering layer is further washed with water in order to increase sugar extraction and, consequently, to increase the yield of the process [33].…”