Malt Extract Under High-Gravity Conditions

摘要

1.Preliminary testing of a laboratory method for the preparation of malt extract under high gravity/coarse grind/isothermal temperature conditions indicated that the resultant soluble protein, β-glucan, free amino nitrogen (FAN), and color values, as well as viscosities and turbidities, were greater than those observed with the standard congress mash. The percent malt extract and pH were found to be lower in the high-gravity wort than in that of the standard congress mash. 2.When results were corrected for the increased concentration of malt in the high gravity/coarse grind/isothermal temperature protocol, significant differences were still observed between mash protocols for wort color, viscosity, and β-glucan, but the overall magnitude of differences was greatly reduced. 3.Overall coefficients of variance appeared to be larger for the high gravity/coarse grind/isothermal results than for those of the standard congress mash. However, this could be at least partially attributed to the fact that the participating laboratories had less experience in the extraction and analysis of high-gravity worts.