Kvasny Prum. 1970; 16(11): 236-239 | DOI: 10.18832/kp1970021

Research works on new brewing technology eliminating malt drying operations. Part I.Peer-reviewed article

V. KAREL

The article deals with the results of experimental research works which have been carried out to evaluate specific features of a new brewing technology base on the elimination of malt drying operation. The influence of kilning on properties of green malt extract is substituted in the described new process by thermal and pressure shock to which sweet wort - prepared by mashing green malt - is exposed in a heat exchanger. Experiments confirm that the new technology has certain advantage and deserves attentation of brewing industry.The  installation required for treating wort can be easily incorporated into a continuous mashing line. It permits to use green malt without any limitation, i.e. up to 100%, and eliminate thus kiln drying. Malt from germinators can pass straight to brewhouse. Pilot brewings confirmed good quality of bright and dark beer brewed exclusively from green malt [100%] after 3-day and 7-day malting. The described technology is suitable for breweries using decoction mashing, where the heat exchanger can be installed between the filter vat and wort copper.
(In Czech, English summary only)

Keywords: brewing technology, malting technology, kilning

Published: November 1, 1970