Brewing with Unmalted Cereals: impact on the physical and chemical properties of Wort and Beer
Session
Agriculture, Food Science and Technology
Description
The malt in Brewery is mainly used as a source of fermentable carbohydrates, however recently it is increasingly being replaced with raw or unmalted cereals in order to reduce costs. This study aims to analyze the impact of using corn grist as a surrogate on the physical chemical properties of wort and beer. The study was conducted in real production conditions in the "Birra Peja" company using 30% corn grist as raw material for production. During this study it was found that corn resulted in a better utilization of the raw material and lower utilization of Hops. No significant differences were observed in the apparent extract, the apparent degree of fermentation and in the beer bitterness, while there was a significant influence on the pH values and the total polyphenols in the beer.
Keywords:
beer, malt, corn grist, fermentation
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-47-5
Location
UBT Kampus, Lipjan
Start Date
30-10-2021 12:00 AM
End Date
30-10-2021 12:00 AM
DOI
10.33107/ubt-ic.2021.350
Recommended Citation
Lajçi, Xhemë, "Brewing with Unmalted Cereals: impact on the physical and chemical properties of Wort and Beer" (2021). UBT International Conference. 368.
https://knowledgecenter.ubt-uni.net/conference/2021UBTIC/all-events/368
Brewing with Unmalted Cereals: impact on the physical and chemical properties of Wort and Beer
UBT Kampus, Lipjan
The malt in Brewery is mainly used as a source of fermentable carbohydrates, however recently it is increasingly being replaced with raw or unmalted cereals in order to reduce costs. This study aims to analyze the impact of using corn grist as a surrogate on the physical chemical properties of wort and beer. The study was conducted in real production conditions in the "Birra Peja" company using 30% corn grist as raw material for production. During this study it was found that corn resulted in a better utilization of the raw material and lower utilization of Hops. No significant differences were observed in the apparent extract, the apparent degree of fermentation and in the beer bitterness, while there was a significant influence on the pH values and the total polyphenols in the beer.