Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by Tanja KAMBURI, Luljeta XHANGOLLI
Decisive to produce a good beer is the production of qualitative wort. The process of wort production requires coordination of operations (temperature / time / pH) in order that from the raw materials used, to handle and to extract the maximum capacity of the production of wort for kg malt. To obtain the optimum potential from malt we should know and interpret very well its parameters. Physical characteristics of malt are very important and affect the technological process of brewing. In this paper are presented the results of physical analyses performed on samples of maltand also is studied the impact of these results in the quality of wort. Each base malt should have mealy contentof 90%. If we will use the infusion method the mealy content must be at least 95%. The bigger are the size of barley grains the higher is their efficiency. The uniformity of malt grains shows how uniform will be its fragmentation. Good malt should have about 90% of its grains uniform in terms of size. Malt is classified by how much percent of its grains are glassy. Therefore it is checked if grains are mealy, half glassy, glassy ends and glassy. If the endosperm is not more than 25% glassy then the malt is called mealy. The malt grains are half glassy if 25-75% of endosperm is glassy. When the endosperm is over 75% glassy the malt is called glassy. Glassy malt produces less extract because the grains are not fragmented as well and hydrolysis occurs with difficulties in mashing process.
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