influence of the grist fractions on the final beer quality · influence of the grist fractions on...
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![Page 1: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/1.jpg)
36th EBC Congress 2017 Llubljana, Slovenia, May 14-18, 2017
Martin Zarnkow, Stefan Biberger, Fritz Jacob
Influence of the grist fractions on
the final beer quality
![Page 2: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/2.jpg)
Martin Zarnkow Folie 2Research Center Weihenstephan
for Brewing and Food Quality
What is BeIf you say today:
„Bier / beer /cerveja / cer-
veza/ ビール (biru)/ 啤酒(píjiǔ)/ bière/ пиво (pivo)/
बीयर (bīyara)/ 맥주(maegju)/
birra/ sör/ øl/ 23رة (bīra)
... “
you mean a pale, carbonated
and filtrated lager beer!
Photo: pixelio.de/tirot
![Page 3: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/3.jpg)
Martin Zarnkow Folie 3Research Center Weihenstephan
for Brewing and Food Quality
Research Object
• Fractionating the grist (Pilsner malt quality) with 6-
roller-mill
• Characterizing the grist fractions (see WBC 2016)
• Modify the brewing process due to the individual
character of the fraction
• main aspect: pale Lager beer
![Page 4: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/4.jpg)
Martin Zarnkow Folie 4Research Center Weihenstephan
for Brewing and Food Quality
Objective
Pale, bottom-fermented lager beer
Original gravity: 12 °P
Alcohol: 5 ABV%
Final fermentention degree: 81%
Bitter units: 18 IBU
pH: 4.5
![Page 5: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/5.jpg)
Martin Zarnkow Folie 5Research Center Weihenstephan
for Brewing and Food Quality
Husks
Properties •Low values for α- and β-amylase (according toEBC and MEBAK)
•Gelatinisation temperature not known
•Degree of protein modification: 38% → well solved
•Protein content: 11.6% → a bit too high
•Soluble protein: 0.70% → within the normal range
•Apparent final fermentation degree: 80%
•Extract: 55.75% water free
![Page 6: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/6.jpg)
Martin Zarnkow Folie 6Research Center Weihenstephan
for Brewing and Food Quality
• Modified congress mashing procedure according to MEBAK
• Mashing: 45 °C – 40 min
• Heating with 1 °C/min to 70 °C
• Short maltose rest at 62 °C – 15 min
• Keep temperature of 70 °C until saccharification is reached
• Mashing: 78 °C
Procedures(planned)
Husks
![Page 7: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/7.jpg)
Martin Zarnkow Folie 7Research Center Weihenstephan
for Brewing and Food Quality
Fraction 1 (1.6 mm)
Properties •Low value for α- and β-Amylase (according toEBC and MEBAK)
•Gelatinisation temperature not known
•Degree of protein modification 34.53% →moderate solved
•Protein content: 7.65% → bit too low
•Soluble protein: 0.42% → value too low
•Apparent final fermentation degree: 71.25%
•Extract: 29.95% water free
![Page 8: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/8.jpg)
Martin Zarnkow Folie 8Research Center Weihenstephan
for Brewing and Food Quality
Fraction 1 (1.6 mm)
• Mashing: 45 °C – 15 min
• β-glucan rest: 50 °C – 20 min
• 1. batch of the mash: 1: 2.5
• Saccharification rest at 72 ° C for 20 min
• Heating at 2 °C/min
• Boiling for 20 min
• Transferred to the vessel mash
• Target temperature 62 °C
• 2. batch of the mash as thick mash (1: 2.5)
• Saccharification at 72 °C for 20 min
• Heating at 2 °C/min
• Boiling for 15 min
• Transfer to the vessel mash
• Target temperature 78 °C
• Mash transfer
Mashing(planned)
![Page 9: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/9.jpg)
Martin Zarnkow Folie 9Research Center Weihenstephan
for Brewing and Food Quality
Fraction 2 (1.0 mm)
Properties •Values of α- and β-amylase in normal range(according to EBC and MEBAK)
•Gelatinisation temperature not known
•Degree of protein modification: 36.75% → wellsolved
•Protein content: 12.05% → bit too high
•Soluble protein: 0.71% → value in normal range
•Apparent final fermentation degree: 72.75%
•Extract: 64.10% water free
![Page 10: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/10.jpg)
Martin Zarnkow Folie 10Research Center Weihenstephan
for Brewing and Food Quality
Fraction 2 (1.0 mm)
• Mashing: 45 °C – 30 min
• 1. batch of the mash: 1: 2.5
• Saccharification rest at 72 °C for 20 min
• Heating at 2 °C/min
• Boiling for 20 min
• Transfer to the vessel mash
• Target temperature 62 °C
• 2. batch of the mash as thick mash (1: 2.5)
• Saccharification at 72 °C for 20 min
• Heating at 2 °C/min
• Boiling for 15 min
• Transfer to the vessel mash
• Target temperature 78 °C
• Mash transfer
Mashing(planned)
![Page 11: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/11.jpg)
Martin Zarnkow Folie 11Research Center Weihenstephan
for Brewing and Food Quality
Fraction 3 (0.63 mm)
Properties •High values for α- and β-Amylase (according toEBC and MEBAK)
•Gelatinisation temperature at 61.4 °C → Maltose rest at 62 °C
•Degree of protein modification: 38% → well solved
•Protein content: 11.6% → bit too high
•Soluble protein: 0.70% → value in normal range
•Apparent final fermentation degree: 80%
•Extract: 84.65% water free
![Page 12: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/12.jpg)
Martin Zarnkow Folie 12Research Center Weihenstephan
for Brewing and Food Quality
Fraction 3 (0.63 mm)
• Bulk: 6.0298 kg
• Main pour: 27 L
• Mashing: 45 °C – 30 min
• Maltose rest: 62 °C – 30 min
• Saccharification rest: 72 °C – 40 min
• Transfer mashing: 78 °C
Mashing
• Addition of 0.6097 kg rice husks
• Digest: 15 L
• Distribution of the digest in two batchesabout 7.5 L
Lautering
• Boiling time: 45 min
• Hop dosage: 5 min after start boiling
• Hops: „Herkules“, bitter-hopBoiling
![Page 13: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/13.jpg)
Martin Zarnkow Folie 13Research Center Weihenstephan
for Brewing and Food Quality
Fraction 4 (0.34 mm)
Properties •Values for α- and β-amylase in normal range(according to EBC and MEBAK)
•Gelatinisation temperature at 62.7 °C → maltoserest at 63 °C
•Degree of protein modification: 37.3% → wellsolved
•Protein content: 11.7% → bit too high
•Soluble protein: 0.75% → value in normal range
•Apparent final fermentation degree: 81%
•Extract: 84.70% water free
![Page 14: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/14.jpg)
Martin Zarnkow Folie 14Research Center Weihenstephan
for Brewing and Food Quality
Fraction 4 (0.34 mm)
• Bulk: 6.0062 kg
• Main pour: 27 L
• Mashing: 45 °C – 30 min
• Maltose rest: 63 °C – 30 min
• Saccharification rest: 72 °C – 40 min
• Transfer mashing: 78 °C
Mashing
• Addition of 0.6147 kg rice husks
• Digest: 15 L
• Distribution of the digest in two batchesabout 7.5 L
Lautering
• Boiling time: 45 min
• Hop dosage: 5 min after start boiling
• Hops: „Herkules“, bitter-hopBoiling
![Page 15: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/15.jpg)
Martin Zarnkow Folie 15Research Center Weihenstephan
for Brewing and Food Quality
Fraction 5 (0.18 mm)
Properties •High values for α- and β-amylase (according toEBC and MEBAK)
•Gelatinisation temperature at 62.6 °C → maltoserest bei 63 °C
•Degree of protein modification: 42.3% → very wellsolved
•Protein content: 9.7% → bit too low
•Soluble protein: 0.65% → value in normal range
•Apparent final fermentation degree: 82%
•Extract: 89.95% water free
![Page 16: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/16.jpg)
Martin Zarnkow Folie 16Research Center Weihenstephan
for Brewing and Food Quality
Fraction 5 (0.18 mm)
• Bulk: 6.0384 kg
• Main pour: 28 L
• Mashing: 45 °C – 20 min
• β-Glucan rest: 50 °C – 20 min
• Maltose rest: 63 °C – 30 min
• Saccharification rest: 72 °C – 40 min
• Transfer mashing: 78 °C
Mashing
• Addition of 0.6016 kg rice husks
• Digest: 15 L
• Distribution of the digest in two batchesabout 7.5 L
Lautering
• Boiling time: 45 min
• Hop dosage: 5 min after start boiling
• Hops: „Herkules“, bitter-hopBoiling
![Page 17: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/17.jpg)
Martin Zarnkow Folie 17Research Center Weihenstephan
for Brewing and Food Quality
Fraction 6 (0.125 mm)
Properties •Values for α- and β-amylase in normal range(according to EBC and MEBAK)
•Gelatinisation temperature at 62.6 °C → maltoserest at 63 °C
•Degree of protein modification: 46.1% → very wellsolved
•Protein content: 6.75% → bit too low
•Soluble protein: 0.49% → value too low
•Apparent final fermentation degree: 81.5%
•Extract: 95.83% water free
![Page 18: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/18.jpg)
Martin Zarnkow Folie 18Research Center Weihenstephan
for Brewing and Food Quality
Fraction 6 (0.125 mm)
• Bulk: 5.0177 kg
• Main pour: 25 L
• Mashing: 45 °C – 15 min
• β-Glucan rest: 50 °C – 15 min
• Maltose rest: 62 °C – 30 min
• Saccharification rest: 72 °C – 40 min
• Transfer mashing: 78 °C
Mashing
• Addition of 0.5043 kg rice husks
• Digest: 10 L
• Distribution of the digest in two batchesabout 5 L
Lautering
• Boiling time: 45 min
• Hop dosage: 5 min after start boiling
• Hops: „Herkules“, bitter-hopBoiling
![Page 19: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/19.jpg)
Martin Zarnkow Folie 19Research Center Weihenstephan
for Brewing and Food Quality
Fraction 7 (< 0.125 mm)
Properties •Low values for α- und β-amylase (according toEBC and MEBAK)
•Gelatinisation temperature at 61.8 °C → maltoserest at 62 °C
•Degree of protein modification: 51.2% → very wellsolved
•Protein content: 5.05% → too low
•Soluble protein: 0.41% → value too low
•Apparent final fermentation degree: 82%
•Extract: 91.13% water free
![Page 20: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/20.jpg)
Martin Zarnkow Folie 20Research Center Weihenstephan
for Brewing and Food Quality
Fraction 7 (< 0.125 mm)
• Bulk: 5.0162 kg
• Main pour: 26 L
• Mashing: 45 °C – 10 min
• β-Glucan rest: 50 °C – 15 min
• Maltose rest: 62 °C – 30 min
• Saccharification rest: 72 °C – 40 min
• Transfer mashing: 78 °C
Mashing
• Addition of 0.5023 kg rice husks
• Digest: 10 L
• Distribution of the digest in two batchesabout 5 L
Lautering
• Boiling time: 45 min
• Hop dosage: 5 min after start boiling
• Hops: „Herkules“, bitter-hopBoiling
![Page 21: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/21.jpg)
Martin Zarnkow Folie 21Research Center Weihenstephan
for Brewing and Food Quality
Original gravity
0
2
4
6
8
10
12
14
w/w
%
original gravity
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Original gravity
(w/w%)
0.63 mm 12.26
0.34 mm 12.58
0.18 mm 12.31
0.125 mm 11.91
< 0.125 mm 10.78
Expected value 12.00
![Page 22: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/22.jpg)
Martin Zarnkow Folie 22Research Center Weihenstephan
for Brewing and Food Quality
Alcohol
0
1
2
3
4
5
6
7
AB
V%
Alcohol
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Alcohol (ABV%)
0.63 mm 5.23
0.34 mm 5.52
0.18 mm 5.43
0.125 mm 5.45
< 0.125 mm 4.95
Expected value 5.00
![Page 23: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/23.jpg)
Martin Zarnkow Folie 23Research Center Weihenstephan
for Brewing and Food Quality
Extract
0
0,5
1
1,5
2
2,5
3
w/w
%
apparent extract
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
0
0,5
1
1,5
2
2,5
3
3,5
4
4,5
5
w/w
%
real extract
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Apparent extract (w/w%) Real extract (w/w%)
0.63 mm 2.43 4.33
0.34 mm 2.22 4.22
0.18 mm 2.10 4.10
0.125 mm 1.64 3.61
< 0.125 mm 1.38 3.19
Expected value 2.20 4.00
![Page 24: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/24.jpg)
Martin Zarnkow Folie 24Research Center Weihenstephan
for Brewing and Food Quality
Attenuation
0
10
20
30
40
50
60
70
80
90
100
%
apparent attenuation
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
0
10
20
30
40
50
60
70
80
%
real attenuation
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Apparent attenuation (%) Real attenuation (%)
0.63 mm 80.90 65.83
0.34 mm 83.03 67.57
0.18 mm 83.63 68.08
0.125 mm 86.85 70.70
< 0.125 mm 87.65 71.30
Expected value 81.00 65.60
![Page 25: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/25.jpg)
Martin Zarnkow Folie 25Research Center Weihenstephan
for Brewing and Food Quality
pH
0
0,5
1
1,5
2
2,5
3
3,5
4
4,5
5
5,5
pH
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample pH
0.63 mm 4.63
0.34 mm 4.71
0.18 mm 4.77
0.125 mm 4.36
< 0.125 mm 4.44
Expected value < 4.50
![Page 26: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/26.jpg)
Martin Zarnkow Folie 26Research Center Weihenstephan
for Brewing and Food Quality
Colour
0
1
2
3
4
5
6
7
colour (EBC)
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Colour (EBC)
0.63 mm 4.87
0.34 mm 6.42
0.18 mm 4.63
0.125 mm 1.87
< 0.125 mm 1.44
Expected value 7.80
![Page 27: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/27.jpg)
Martin Zarnkow Folie 27Research Center Weihenstephan
for Brewing and Food Quality
Polyphenols
0
50
100
150
200
250
300
mg/L
polyphenols
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Polyphenols
(mg/L)
0.63 mm 186
0.34 mm 241
0.18 mm 106
0.125 mm 36.5
< 0.125 mm 40.5
Expected value 150–200
![Page 28: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/28.jpg)
Martin Zarnkow Folie 28Research Center Weihenstephan
for Brewing and Food Quality
Bitter Units
0
5
10
15
20
25
30
EB
C
bitter units
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Bitter Units (EBC)
0.63 mm 19
0.34 mm 20
0.18 mm 21
0.125 mm 7.8
< 0.125 mm 7.1
Expected value 18
![Page 29: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/29.jpg)
Martin Zarnkow Folie 29Research Center Weihenstephan
for Brewing and Food Quality
β-Glucan
0
20
40
60
80
100
120
140
mg/L
β-glucan
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample β-Glucan (mg/L)
0.63 mm 108
0.34 mm < 15.0
0.18 mm < 15.0
0.125 mm < 15.0
< 0.125 mm < 15.0
Expected value < 200
![Page 30: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/30.jpg)
Martin Zarnkow Folie 30Research Center Weihenstephan
for Brewing and Food Quality
Total Soluble Nitrogen
0
20
40
60
80
100
120
140
160
mg/1
00 m
L
total soluble nitrogen
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Total soluble
nitrogen (mg/100
mL)
0.63 mm 118
0.34 mm 131
0.18 mm 73.3
0.125 mm 37.8
< 0.125 mm 30.1
Expected value 60–110
![Page 31: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/31.jpg)
Martin Zarnkow Folie 31Research Center Weihenstephan
for Brewing and Food Quality
Coagulable Nitrogen
0
1
2
3
4
5
6
7
mg/1
00 /L
coag. nitrogen
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Coag. nitrogen
(mg/100 mL)
0.63 mm 5.73
0.34 mm 3.97
0.18 mm 3.37
0.125 mm 1.80
< 0.125 mm 1.40
Expected value 2–3
![Page 32: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L](https://reader030.vdocuments.net/reader030/viewer/2022020315/5ae2201a7f8b9ad47c8cb054/html5/thumbnails/32.jpg)
Martin Zarnkow Folie 32Research Center Weihenstephan
for Brewing and Food Quality
Alpha-Amino-Nitrogen
0
5
10
15
20
25
30
mg/1
00 m
L
alpha-amino-nitrogen
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Alpha-amino-
nitrogen (mg/100
mL)
0.63 mm 22.3
0.34 mm 24.0
0.18 mm 10.9
0.125 mm 2.15
< 0.125 mm 1.90
Expected value 8.0–15.0
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Martin Zarnkow Folie 33Research Center Weihenstephan
for Brewing and Food Quality
Summary and Future Aspects
• the different fractions contain huge differences in quality
malt attributes
• modification of technology with respect to lager beer with
different fractions is possible
• with lauter tun additional filter aids are necessary
• but there are still more options!
• sensory evaluation is coming next
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Martin Zarnkow Folie 34Research Center Weihenstephan
for Brewing and Food Quality
Many thanks for your kind attention!
many thanks
Dr. Martin ZarnkowAlte Akademie 3
85354 Freising-Weihenstephan
Telephone: +49 (0) 8161 / 71- 3530
Telefax: +49 (0) 8161 / 71- 4181
E-Mail: [email protected]
www.blq-weihenstephan.de
EBC 2017 – Ljubljana, May the 17th 2017