Kvasny Prum. 1961; 7(10): 220-225 | DOI: 10.18832/kp1961032

Testing continuous mashing.Peer-reviewed article

J. DYR, J. MOŠTEK

The article dealw with a laboratory equipment designed and built for studying the technology of continuous mashing [up to the straining stage] comprising all the technologic elements of conventional method i. e. of decoction process characteristic for Czech beer. The results of analyses indicate that the wort does not differ from wort obtained by decoction. The fermentation limit is in continuous process by 4 % higher. Acid numbers and nitrogen compounds content of several experimental brews do not exceed the limits typical for decoction process.
(In Czech, English summary only)

Keywords: beer, technology, continuos mashing

Published: October 1, 1961