Wet malt prepn. for beer prodn. - comprising comminuting the malt in hot water, mashing with cold water, and with kiln dried malt

摘要

Working up wet malt in beer mfr. comprises comminuting the wet malt between 65 degrees C and the boiling temp. of the water, while simultaneously converting the barley starch into a paste. The comminuted wet malt is then mashed with water and crushed kiln dried malt at 50 pref. (45-48) degrees C. Comminuted wet malt and barley malt paste contact the enzymes of whole kiln dried malt, and high enzyme concn. helps quick degradation of the beta-glucans, saccharification of the starches and degradation of the protein to peptides for the yeast. Filtration-, yeast deposition- and foaming difficulties are avoided. High enzyme concn. allows use of up to 40% wet malt, opt. prepd. with fodder barley which cannot be processed to kiln dried malt. Pasting while soaking during comminution prevents blocking of brewing vessels. Warm water can be used for pasting.