THE RELATIONSHIP BETWEEN MALT ‘FRIABILITY’ AND WORT VISCOSITY

Open Access
Publisher Website
Google Scholar
Abstract
There is accumulating evidence relating brewhouse performance of malt to either the β-glucan content of the malt or to aspects of wort viscosity. Malts are occasionally found with adequate standard analyses yet produce worts with higher than average viscosities. The ‘Friabilimeter’ has been used to investigate the properties of such malts. It has been demonstrated that, in many cases, wort viscosity is strongly influenced by small proportions (<5%) of water sensitive grains which fail to germinate properly, as well as by the overall degree of modification. Such grains are more troublesome in this respect than ‘dead’ grains which fail to germinate at all. The ‘Friabilimeter’ allows a quick and accurate determination of whole vitreous grains in a malt sample and is deemed to be a more convenient and reliable process control tool than systems reliant on sectioning and staining of malt.

This publication has 6 references indexed in Scilit: