Unmalted Grains as Maltsters' Adjuvant and Brewers' Adjunct

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Abstract
Unmalted cereal grains are a potentially attractive material for brewing. A range of cereals was evaluated by chemical analysis, in pilot scale operations, and by sensory analysis of the beers produced. Some unmalted cereal grains can provide as much diastatic power and protease activity as malt, almost as much extract, roughly half as much amino nitrogen, and a variable low level of amino acids. When milled, wheat and triticale yielded a spectrum of particle size similar to malt, but barley was quite different. Pilot plant operations were minimally affected by cereal grains incorporated in the mash, and the only disadvantage was seen in boiling the grain. Some cereal beers were liked as much as a corn grits brew, others were less well liked, especially rye beer. Our main points are: 1) unmalted grains are a feasible material for brewing without added enzymes, and are worthy of study; 2) those grains need to be selected for desirable properties, including enzyme content and beer flavor; 3) this selection is logically a function of the malting industry; 4) for greatest efficiency the selected grains should be blended with malt, in which state they are a maltsters' adjuvant as well as a brewers' adjunct; and 5) barley is not necessarily the best grain to choose for this purpose—wheat and triticale offer alternatives worthy of investigation.

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