PRODUCTION SCALE BREWING USING HIGH PROPORTIONS OF BARLEY
Open Access
- 4 March 1974
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 80 (2) , 206-213
- https://doi.org/10.1002/j.2050-0416.1974.tb03605.x
Abstract
Brewing with up to 70% of malt substituted by barley can be achieved on the commercial scale with the aid of bacterial enzymes, provided that an extended temperature programmed conversion is used. This extension of time is necessary to obtain a suitably high wort true fermentability and a satisfactory protein breakdown. Results obtained from both long and short temperature programmed processes are discussed.Keywords
This publication has 2 references indexed in Scilit:
- RECOMMENDED METHODS OF ANALYSISJournal of the Institute of Brewing, 1971
- Synthesis of Δ3-Flavene from Δ2-ChromeneSynthesis, 1971