Kvasny Prum. 1987; 33(8-9): 241-244 | DOI: 10.18832/kp1987047

Possible water saving during malting.Peer-reviewed article

J. PROKEŠ, F. ILČÍK

The effect of water quality used for steeping on the malt quality was tested. The first recycle of steeping water affected analytical parameters of malt. The second and third water recycle has no more effect on malt parameters. The affected parameters of malt were as followed: malt extract in flour, malt extract at45 °C, relative malt extract at45 °C, quantity of soluble nitrogen in a laboratory wort and Kolbach number. The malt extract in the grist DLFU was not affected. In addition, the yield of malting increased. This fact together with an increased extract is economically significant. The findings permit to control undesirable proteolysis by a direct water recycle in some years or seasons. The proteolysis affects the malt quality, especially the wort colour and its colour after boiling. The first steeping water after the second recycle caused an insufficient relative extract at45 °C. Therefore, this water cannot be no more used for steeping.
(In Czech, English summary only)

Keywords: barley, malt, malting, water, spare, quality, nitrogen, extract

Published: August 1, 1987