Kvasny Prum. 1981; 27(10): 222-224 | DOI: 10.18832/kp1981041

Some problems of brewing houses.Peer-reviewed article

J. CUŘÍN, V. ČERNOHORSKÝ

Degree of malt extract utilization is strongly influenced by manner of brewing process. Research workers in the Experimental and Developing Brewing Center in Prague-Braník, have dealth with these problems for many years and they have obtained many practical notions in this recpect. Classical two-mash brewing process modified if need be, appears to be the optimal one. Use of one mash brewing process has not shown any advantage. Malt grist should be mashed jointly with the barley grist. First wort runoff should be slow, especially in the first phases of running. It is necessary to withdraw the first wart from the top of wort layer; Sparging should be as flowing as possible. During sparging, it is necessary to avoid homogenization of straining bottle content.
(In Czech, English summary only)

Keywords: brewing house, problem, brewing process

Published: October 1, 1981