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The Influence of Elevated Steeping Temperatures on the Resulting Malt Homogeneity and Malt Quality
C. Mueller, M. Kleinwaechter, D. Selmar and F. J. Methner

Achieving a homogenous malt quality within industrial scale malt batches of up to 300tons is a major goal for the malt industry. Malt analyses represent only small samples and merely give a rough mean score over thousands of kernels. Cytolytically badly modified or even ungerminated kernels may occur consequently leading to lautering and filtration problems e.g. due to high remaining unhydrolysed -glucan fractions. Published findings claim that relatively low temperatures during steeping and germination (1217C) are required to produce high quality malts, however, these processes consequently take 5 to 7days excluding the kilning. Most of these studies were carried out several decades ago and new barley varieties with improved malting properties are available now.

Descriptors: steeping temperature, germination energy, homogeneity, malt quality

BrewingScience Monatsschrift fr Brauwissenschaft