SELECTION OF THE MASHING MODE IN THE PREPARATION OF BEER WORT BY USING THE WHEAT MALT

Abstract

In recent years, according to the sharp increase in the number of breweries and high competition on the consumer market, it is very important to extend the raw material base of the industry and the range of produced beer from the recommended raw materials. One of the ways to expand the raw material base of breweries is developing recommendations for the use of new zoned varieties of barley, in particular as well as the use of special malts, wheat malt, the development of new recipes and technologies for beer producing. As it is known, barley, wheat, rye, and malt produced from these cereal crops are processed to a greater extent at present. Along with traditional types of cereals, such cereals as amaranth, buckwheat, triticale, sorghum, oats, etc. are used. Among the listed alternative crops, wheat should be noted as the most promising type of cereal raw materials. Wheat (Triticum) is an herbaceous annual plant of the cereal family. Hard wheat (T. durum) and soft wheat (T. aestivum) are the most important. Both species are holo-grain, i.e., the grain is covered with fruiting and seed shells, fused and consisting of several layers of cells, and do not have flower (chaff) shells. At present time, high-yielding winter and spring wheat (T.aestivum) is mainly cultivated. This species has loose floury grains and rather low protein content. It should be noted that unmalted wheat is rarely used in brewing. This is because that the use of this cereal as unmalted material leads to significant deviations in the technological process, in particular, the filtration of wort and beer slows down, reduces the colloidal stability of the final product. At the same time, as a raw material for malt, wheat has some advantages over barley. The article deals with the effect of different amounts of wheat malt on the mashing process, the percentage of mashing and mashing modes of barley and wheat malt are selected experimentally.