Effect of Kilning Temperature on Some Physico-Chemical Properties of Malt

The character and the quality of the malt is affected during kilning. Mashing and wort quality is also affected during kilning of malt. Accordingly an experiment was conducted on the malt quality parameters for malts kilned in different temperature. In Ethiopia, there is high demand of quality malt for new emerging bear industries. Thus, this research aims to evaluate the effect of kilning temperature of selected barley variety Holker from Kulumusa research center Ethiopia. The kilning of germinated barley was performed at four different temperatures (50˚C, 70˚C, 90˚C and 110˚C) in order to produce four different malts. The experiment contained in combination of the four kilning temperatures laid out in complete randomized design with three replications. As a result, all investigated malt quality assessing parameters which includes the hot water extract, color, pH, malting weight loss and the wort viscosity were significantly different among the different treatment temperatures. Malts treated with 50˚C and 70˚C gave good malt quality containing higher hot water extract (79.7 and 75.17%), a normal color (2.32 and 2.63), standard pH (6.53 and 5.99), acceptable malting weight loss (0.60 and 1.55) and appropriate wort viscosity (1.66 and 1.62cp), respectively.