THE INFLUENCE OF MASHING CONDITIONS ON WORT AND BEER QUALITY

Abstract

From a comparison of the performance of ale and lager malts mashed by constant temperature infusion, by temperature programmed infusion, and by decoction procedures it emerges that malt modification and the pattern of kilning are as important in determining the composition of wort as are the mashing conditions. Worts with appropriate levels of amino and total nitrogen and of fermentable sugars may be obtained by selecting lightly‐dried well‐modified malts and mashing with a constant temperature infusion rather than by using less modified malt in conjunction with more complex mashing programmes. Ale malts yield worts of lower pH which is reflected in a slight reduction in hop utilization. Head retention is improved by the use of undermodified malts but colloidal stability is improved when well‐modified malts are used. In the case of well‐modified malts a high final curing temperature is not a prerequisite for achieving good colloidal stability in beer. 1975 The Institute of Brewing & Distilling