Research mash: A simple procedure for conducting congress mashes using reduced quantities of malt

Journal of the American Society of Brewing Chemists

Volumn 64, Issue 4, 2006, Pages 181-186

  Schmitt, Mark R ^a   Budde, Allen D ^a   Marinac, Laurie A ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Barley; Breeding; Micromalting; Quality analysis; Wort

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE;

EID: 33751226934     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/ASBCJ-64-0181     Document Type: Article

References (6)

1. American Society of Brewing Chemists. Methods of Analysis, 9th ed. Malt-4 Extract, -6A Diastatic Power; Wort-9 Color, -17 Protein in unhopped wort by spectrophotometry, -18 β-glucan in congress wort by fluorescence. The Society, St. Paul, MN, 2004.
2. Evans, D. E., Collins, H, Eglinton, J., and Wilhelmson, A. Assessing the impact of the level of diastatic power enzymes and their thermostability on the hydrolysis of starch during wort production to predict malt fermentability. J. Am. Soc. Brew. Chem. 63:185-198, 2005.
3. Jones, B. L., and Budde, A. D., How various malt endoproteinase classes affect wort soluble protein levels. J Cereal Sci. 41:95-106, 2005.
4. Muslin, E. H., Karpelenia, C. B., and Henson, C. A. The impact of thermostable α-glucosidase on the production of fermentable sugars during mashing. J. Am. Soc. Brew. Chem. 61:142-145, 2003.
5. Riis, P. A new method for detection of β-glucan. Proc. Congr. Eur. Brew. Conv. 30:974-978, 2005.
6. Stenholm, K., Home, S., Pietilä, K., Jaakkola, N., and Leino, E. Are the days of Congress mashing over? Proc. Barley Malt Wort Symp. Inst. Brew. Central South African Sect. Pp. 149-163, 1996.