Kvasny Prum. 1973; 19(6): 121-124 | DOI: 10.18832/kp1973008

Effects of the steeping water temperature upon the analytic criteria expressing the properties of malt.Peer-reviewed article

A. DOLEŽALOVÁ, H. VRTĚLOVÁ, M. NENTWICHOVÁ, M. TRKAN

The authors carried out a series of experiments to determine the effects of the steeping water temperature upon the quality of malt. After germination and drying under strictly same conditions the samples of barley were steeped and for each of the studied batches the temperature of water was gradually raised as follows: 8, 12, 16 and20°C. It has been established that the temperature of water has a marked effects upon the analytic criteria expressing the quality of malt and generally deteriorates them. The values of decrease differ for various criteria and depend also on the range of temperatures in which they are changes. Only slight differences were observed within the 8-12 °Crange. This range of temperatures can be therefore recommended as the best for steeping.
(In Czech, English summary only)

Keywords: malt, analytic criteria, steeping water

Published: June 1, 1973