Effect of malt milling for wort extract content

Abstract

Beer manufacturing is one of the most ancient procedures of food manufacturing. The four (in many cases much more) ingredients, the great numbers of technological steps and variations of technological parameters (temperature, time, pressure etc.) have a major influence on both type and quality of the final product. As a result of this, studying beer brewing may offer a great deal of possibilities for numerous researches, scientific examinations, and can provide useful informations for the manufacturing companies as well. At the „Slovak University of Agriculture in Nitra" we examined an entire beer brewing process in October 2013, utilising the Ahlborn sensors, which were integrated in the instruments. Simultaneously, in Gödöllő at the Szent István University, we analysed the effect of malt milling on extract yield and the filterability of wort. We used the brewing parameters (temperature, time, volume ratios), which were experienced in the microbrewery and published in professional literature. Our results verify the conclusions drawn in the professional literature, however they point out the importance of grinding. Results performed on the yields with different grain-constitution might directly be utilised for the specialists of recently in Slovakia and Hungary spreading small-scale, handicraft, and homemade beer brewing.

Keywords

• milling
• malt
• grain-size distribution
• wort
• extract