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Original Articles

Research Mash: A Simple Procedure for Conducting Congress Mashes Using Reduced Quantities of Malt

Macerado de Investigación: Un Procedimiento Simple para Conducir los Macerados Congreso Usando Cantidades Reducidas de Malta

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Pages 181-186 | Received 30 Nov 2005, Accepted 21 Jan 2006, Published online: 01 Feb 2018

Literature Cited

  • American Society of Brewing Chemists. Methods of Analysis, 9th ed. Malt-4 Extract, −6A Diastatic Power; Wort-9 Color, −17 Protein in unhopped wort by spectrophotometry, −18 β-glucan in congress wort by fluorescence. The Society, St. Paul, MN, 2004.
  • Evans, D. E., Collins, H, Eglinton, J., and Wilhelmson, A. Assessing the impact of the level of diastatic power enzymes and their thermostability on the hydrolysis of starch during wort production to predict malt fermentability. J. Am. Soc. Brew. Chem. 63:185–198, 2005.
  • Jones, B. L., and Budde, A. D., How various malt endoproteinase classes affect wort soluble protein levels. J. Cereal Sci. 41:95–106, 2005.
  • Muslin, E. H., Karpelenia, C. B., and Henson, C. A. The impact of thermostable α-glucosidase on the production of fermentable sugars during mashing. J. Am. Soc. Brew. Chem. 61:142–145. 2003.
  • Riis, P. A new method for detection of β-glucan. Proc. Congr. Eur. Brew. Conv. 30:974–978, 2005.
  • Stenholm, K., Home, S., Pietilä, K., Jaakkola, N., and Leino, E. Are the days of Congress mashing over? Proc. Barley Malt Wort Symp. Inst. Brew. Central South African Sect. Pp. 149–163, 1996.

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