relationship between malt 'friability' and wort viscosity

relationship between malt 'friability' and wort viscosity

There is accumulating evidence relating brewhouse performance of malt to either the β‐glucan content of the malt or to aspects of wort viscosity. Malts are occasionally found with adequate standard analyses yet produce worts with higher than average viscosities. The ‘Friabilimeter’ has been used to...

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Veröffentlicht in:Journal of the Institute of Brewing 1983-01, Vol.89 (6), p.416-419
1. Verfasser: Bathgate, G.N
Format: Artikel
Sprache:eng
Schlagworte:
field crops
food processing
germination
Malt
modification
viscosity
wort
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Beschreibung
Zusammenfassung:There is accumulating evidence relating brewhouse performance of malt to either the β‐glucan content of the malt or to aspects of wort viscosity. Malts are occasionally found with adequate standard analyses yet produce worts with higher than average viscosities. The ‘Friabilimeter’ has been used to investigate the properties of such malts. It has been demonstrated that, in many cases, wort viscosity is strongly influenced by small proportions (
ISSN:0046-9750
2050-0416
DOI:10.1002/j.2050-0416.1983.tb04217.x