Kvasny Prum. 1967; 13(6): 121-126 | DOI: 10.18832/kp1967016

Continuous decoction method of brewing wort. Part III. Use of starch containing surrogates and green malt.Peer-reviewed article

J. MOŠTEK, J. DYR, M. NOVÁK

The article deals with the results of amylographie measurements of the liquefying officiency of green malt in wort preparated from bruised barley. The research work included also laboratory brewings from once mashed barley, green malt and special malt. The results of laboratory experiments were used for brewing wort of 7˚, 12˚ and 14˚ strength from 37,5 to 53,7 % of barley, 35,4 - 52,7 % of green malt, 5,2 - 6,0 of kilned malt and 4,6 - 4,9 of special malt. Contineous decoction method of brewing was used in the process and organolptic properties of beer were - without any exception - very good.
(In Czech, English summary only)

Keywords: decoction method, starch surrogates, green malt

Published: June 1, 1967