Kvasny Prum. 1975; 21(12): 265-267 | DOI: 10.18832/kp1975033

High protein malt and its processing in Brewhouse.Peer-reviewed article

V. KAREL

The article deals with the processing of high protein malt in brewhouse and with measure reducing the percentage of coagulating nitrogen in wort: adding tannin into malt mash or wort, adding formaldehyde into mash and finally mashing in at 60°C, The author describes results achieved by maintaining higher temperatures in malt kiln in final stages of drying high protein malt. As  the best methods can be considered addition of tannin or mashing at 60°C. These two methods can be combined.
(In Czech, English summary only)

Keywords: brewhouse, malt, proteins

Published: December 1, 1975