Influence of malt quality on the lauter process
In this paper, the author presents a new method to predict lautering performance from bench scale laboratory trials. It shows that classical analyses such as friability, the number of glassy kernels or viscosity were not able to detect lautering problems. It is therefore proposed to reduce the number of malt analyses for routine checks down to three.
In the 2nd half of the 20th century barley breeding improved the enzymatic potential of malting barley and reduced markedly the b-glucan content (see Figs. 1 and 2).
At the same time new analytical methods have been introduced which are based on malt properties and can predict the quality of wort and beer.
Parallel to this development the brewing industry has modified the technology of wort production.g. 3).
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