Kvasny Prum. 1977; 23(1): 4-8 | DOI: 10.18832/kp1977001

Substituting malt with barley without using enzymatic preparations.Peer-reviewed article

J. CUŘÍN, V. ČERNOHORSKÝ, J. ŠTICHAUER

Taking into account the results of many trials carried out on a production scale the authors specify the limit to what malt can be substituted by unmalted barley without using enzymatic preparations. For technolog and organoleptic reasons they consider 20% [in standard malt equivalent] substitution as the highest permissible percentage having no negative effects upon the quality of final product, i.e. beer. Advantages and disadvantages of various methods, which can be used for processing unmalted barley prior to proper brewing, are compared and evaluated and optimum technology for all phases of brewing process recommended.
(In Czech, English summary only)

Keywords: substitution, malt, barley, brewery

Published: January 1, 1977