Selection of the Mashing Mode in the Preparation of Beer Wort with Use of Triticale Malt

Abstract

Currently, the problem of expanding the range of beer and reducing the cost of production is relevant. The article discusses the influence of different amounts of triticale malt on the mashing process. Empirically, the percentage of the grist and the mashing modes of barley and triticale malts were selected, in the ratio of light barley malt: triticale malt 90:10, 80:20, 70:30. With an increase in the amount of triticale malt in the grist, the time of saccharification of the mash and the wort extract increases. However, the use of more than 20% of triticale malt in the mash leads to a significant increase in the viscosity of laboratory wort, especially with the infusion mashing method which entails an increase in the duration of the filtration.