Influencing alcohol content via mash temperature
Isothermal high temperature mashing | In this paper, we present a report on the production of low-alcohol beers using the isothermal high temperature mashing process with single-variety Leandra barley malt. For the purpose of this study, isothermal mashing was conducted at four distinct temperatures (72°C, 74°C, 76°C, and 78°C). In addition to the alcohol content, the structure of the extract, the free amino nitrogen (FAN) content, and the sugar distribution, which allows conclusions to be drawn about enzyme activity, were also examined. There were negligible disparities in the build-up of the extract or the free amino nitrogen content. However, the release of fermentable sugars, primarily maltose, exhibited significant variation. The increase in mash temperature from 72°C to 78°C resulted in a substantial decrease in fermentable sugar content, consequently leading to a significant reduction in alcohol content.
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