Barley processing in a brewhouse with a wet mill and a lauter tun
Using a proportion of raw barley as a malt substitute is an established practice at many breweries, and is a relatively unproblematic option when used up to a proportion of 30 - 40 percent when using additional exogenous enzymes. In fact, by using special enzymes, it is nowadays even possible to produce high-quality worts with up to 100 percent barley. There is, however, some far-reaching empirical feedback from brewhouses on this, particularly when using a hammer mill and a mash filter, or a 4- and 6-roller dry mill and lauter tun. That brews with 100 percent barley can be also processed with a wet mill in conjunction with a lauter tun has been demonstrated in a series of trials conducted jointly by Krones and Novozymes in collaboration with a brewery on an industrial scale featuring 16.5 tons of grist.
Select offer and read on
6 print issues
