NEW MASHING SYSTEM FOR DETERMINATION OF LABORATORY EXTRACT

Abstract

The method of preparation of laboratory wort by the Tepral mashing system provides a clear improvement in the evaluation of industrial malts and in the optimization of malting procedures. The equipment required is simple and easy to operate. The use of the method has shown significant differences in terms of both wort viscosity and extract yield between malt from 2-row spring barley (variety Carina) and malt from 2-row winter barley (variety Sonja), produced under identical industrial conditions: the Sonja malt gave fewer good results for finely ground malt than did the Carina malt.