LABORATORY PREDICTION OF BREWHOUSE EXTRACT AND PERFORMANCE

Abstract

Malts have been analysed during the micromalting of a number of barley varieties by a fine-concentrated extract difference procedure and by a 70°C mash viscosity method. Varietal differences were found using both procedures. The use of these two methods to predict brewhouse performance has been assessed on the pilot brewery scale in experiments carried out over three seasons. Results indicate that the 70°C viscosity method is useful in assessing the viscosity of strong worts, while the fine-concentrated extract difference method gives an excellent estimate of the extract achievable from the malt.