grains usable for malting and brewing: a ......for example pseudo cereals that are gluten free, like...

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GRAINS USABLE FOR MALTING AND BREWING: A PRACTICAL OVERVIEW

Jonas Trummer

KeywordsRaw materials, cereals, pseudocereals, grains

Department of Fermentation Technologyand Technical MicrobiologyFaculty of Food Technology

University of Agriculture in Kraków

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INNOVATIONS IN RAW MATERIALS AND TECHNOLOGIES

The production of nowadays beer is mainly done with barley malt as the main starch resource. Additionally, maize or rice as cheap starch resources are used, or classic alternative raw materials like wheat or oats for the production of speciality beers. With rising beer production all over the world and a higher demand for gluten-free products, also other raw materials were investigated in the last years. For example pseudo cereals that are gluten free, like buckwheat, amaranth or quinoa, are in the focus of todays research.

The standard regime (malting and brewing), mentioned in the review, is referring to an adapted version of ESSLINGERS table of different grains and their analyses results (see Table 1).

This review will give a short overview on grains (in alphabetical order) that can be used in malting and brewing, and can therefore give an advice to brewers in the industry as well as to small-scale brewers.

After each chapter of a raw material, there will be a brewing recipe. This will include proposed grains, percentages and mashing schedule. For the choice of hops and yeast, there will be a short recommendation. All recipes will be calculated for 100l of cast out wort.

No assurance will be given for the amounts, as every brewhouse works differently and the recipes should be adjusted to it!

In order to understand this review, it is necessary to fully understand the malting and brewing processes. For detailed information, the following books are considered to give a good and detailed insight:

Bamforth: Brewing Materials and Processes: A Practical Approach to Beer Excellence (13)

Kunze: Technology Brewing and Malting (34)

Narziss: Abriss der Bierbrauerei (38)

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CEREAL AND PSEUDOCEREAL GRAINS

Amaranth (Amaranthaceae)

The grains of the Amaranthaceae family belong to the pseudocereals, with the varities Amaranthus cruenteus , Amaranthus hypochondriacus and Amaranthus caudatus being the main ones.

Mainly used in food production, amaranth grains are used for beer production in countries such as Peru or Ethopia (40). As amaranth is gluten-free, it becomes more interesting for nowadays food manufacturers.

Besides the standard regime by ESSLINGER (Table 1), malting of amaranth grains has been done by ZWEYTICK et al. with one hour of steeping time and three days of germination at 30 °C, ending with low temperature drying at 80 °C (54).

With both malting schedules a red color formation was noticed, with a slightly reddish end product as a result. This fact could be used for example for production of classic Red Ale.

Results were sufficient, with acceptable extract and FAN content. As there was no saccharification, due to low enzyme activity and therefore a low attenuation, FENZL reported an addition of up to 20 % pregelatinized amaranth starch as a possibility (26,52,54). On the other hand, GAMEL et al. found that a lower drying temperature down to 30 °C results in a much higher enzyme activity (27). Also, the use of technical enzymes could be an option.

Visual and sensory analyses showed a bad foam stability, but a nice smell, taste and quality of bitterness compared to barley malt (24).

Name/Origin Amaranth-Wheat Dunkel /Specifications

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Extract in °P 13.1Restextract in °P 2.9Proposed IBU 12-18Alcohol in Vol-% 5.5

Ingredients (80 % efficiency)Malt kg %Wheat Dark 11.5 57.5Pilsner 7 35.0Amaranth raw 1 5.0Carafa III 0.5 2.5

Mash schedulePrecooking of the amaranth; mash in at 35 °C; rising to 50 °C; 15 min rest; rising to 64 °C; 30 min rest; rising to 72 °C; 30 min rest; rising to 78 °C for mash offHops Mittelfrüh, Perle, Saphir, Lunga, GoldingYeast German Wheat beer yeast; high-fermentable,

top-fermentation: W 68

Barley (Hordeum vulgare L.)

The growth of barley is dating back nine thousand of years to the area of the Fertile Crescent (24). Knowing this, the flourishing beer production in this area back then becomes clear. Nowadays, barley is cultivated all over the world and is mainly used for beverage and in small amount for food production. Barley and especially barley malt is the most used starchy raw material in brewing (4). It ranks fourth in quantity produced and cultivation

area in the world. Barley has been cultivated commonly for centuries due its versatility, ability to adapt to unfavourable climate and soil conditions, and superior properties for the malting and brewing industries. Barley kernels

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contain complex carbohydrates (mainly starch). The grain has the ideal properties regarding enzyme activity, extract content, fermentability, protein content and many more, after malting (Table 1). When using unmalted barley, the addition of up to 40-50 % is possible, without the need for technical enzymes and resulting in beers with the same sensorical attributes as all-barley-malt beers (24,29). ZARNKOW et al. even produced beer with 100 % barley, which then required exogenous enzymes. Analysed sensorically, these beers showed the same quality as all-barley-malt beers, with a faster aging as the only difference (53). Malting of barley can be done in several ways, also depending of the malt type or color. The process for “normal” bright malt is as followed: Steeping until reaching a moisture content around 42-46 % followed by germination for 4-6 days both at around 15 °C. The drying is gently done at 50 °C and rising steps till 80 °C end temperature until a moisture content less then 5 % (34,38). Results for the standard malting and mashing can be seen in Table 1. Beers brewed with bright barley malt result in the expected, typical taste of beer. Nevertheless, with all the different barley malt varieties, it’s possible to brew beers that are having different sensorically attributes (46).

Name/Origin Pils Germany/Bo-hemia

SpecificationsExtract in °P 11.8Restextract in °P 2.7Proposed IBU 28-35Alcohol in Vol-% 4.9

Ingredients (80 % efficiency)Malt kg %Pilsner 17.5 94.6Caramle Pilsner 1 5.4

Mash scheduleMash in at 50 °C; 15 min rest; rising to 62 °C; rest for 30 min; rising to 72 °C; 20 min rest; rising to 78 °C for mash offHops Magnum, Herkules, Lunga, Mittelfrüh, Perle,

Saphir, SaazerYeast Lager yeast; high-fermentable, bottom-fermen-

tation: W 34/70

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Buckwheat (Fagopyrum esculentum Moench)

The common buckwheat (Fagopyrum esculentum Moench) became more focus, just like other pseudoereals, because of its lack of gluten. Already known since thousand of years as a food, the use in brewing was never really established. Researchwise, buckwheat has been malted and used for brewing in several different circumstances. WIJNGAARD et al. found that best results were achieved with a moisture content of around 35-40 % after steeping, resulting in still

acceptable results of malt quality compared to malt losses (47). To determine the effect of steeping time on final buckwheat malt quality, buckwheat was steeped for three different times result-ing in three different out-of-steep moisture contents: 7 h steep-ing (35%. Malting of the germinated grains will result in a nutty/pistachio-like flavor, which is also transferred to the beer (24). Knowing this, seasonal or speciality beers with a nutty aroma, just like a chestnut beer, can be produced.

Analytical results, just like in the standard malting regime, showed no saccharification, low final attenuation and a high viscosity leading to slow filtration (Table 1;(31,33)). Either the use of technical enzymes is therefore needed and also stated as a necessary by Deželak et al. (23), or the adjustment of the malting/brewing regime. Usage as an unmalted adjunct was done in microbrew scale and was reported with a comparable odor, taste and foam as barley malt beer(14). After all, not only the lack of gluten, but also an high amount of antioxidative compounds, is making buckwheat a new interesting brew material (5).

Name/Origin Buckwheat Ale /Specifications

Extract in °P 12.2Restextract in °P 3.0

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Proposed IBU 22-28Alcohol in Vol-% 4.9

Ingredients (80 % efficiency)Malt kg %Pilsner 17 85Munich 2 10Buckwheat raw 1 5

Mash schedulePrecooking of the buckwheat; mash in at 52 °C; 20 min rest; rising to 62 °C; 30 min rest; rising to 72 °C; 20 min rest; rising to 78 °C and mash offHops Magnat, Lublin, Kazbek, Saazer, NuggetYeast Ale yeast; medium-fermentable, top-fermenta-

tion: Mauriweiss

Maize (Zea mays L.)

Besides rice, maize or “corn”, is the most common raw material as an adjunct in nowadays industrial breweries. This crop, that is also gluten free, is one of the most grown grains worldwide and a classic ingredient for both foods, as well as beverages. It’s written that already in Egyptian times, maize was used as an adjunct in beer production. Additionally, it’s the traditional ingredient for production of “chicha”, which is a beer-like beverage in South America (43). Maize is not only used as a cheap substitute for barley malt; it also gives the beer a mild, drier, less malty and more crispy beer aroma if used in pregelatinized form (17). Malting of maize is usually not done, as the brewing performance is quite poor. This can be seen in Table 1 with no saccarification, low enzyme activity and therefore a low final attenuation when running the standard regime. It is more common to use raw or pregelatinized maize grits or flakes (12). When using raw maize, precooking of the milled grain has to be done in order to liquefy and gelatinize the starch. Afterward the maize mash can be

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added to the barley malt mash and its mashing process (1). POREDA et al. (42) showed, that an application of up to 20 % maize grits results in an acceptable beer and is nearly comparable to a 100 % barley malt beer. Pregelatinization of maize grist is normally done by steaming, rolling and drying (24). These grits/flakes can be used directly in the mashing process, but it’s still advisable to cook them before, in order to have a higher extract yield (12). Pregelatinized maize products can be used up to around 40 % of the total grist (17).

Name/Origin Maize beer AmericaSpecifications


Ingredients (80 % efficiency)Malt kg %Maize flakes 9 47.4Pilsner 8 42.1CaraMunich III 2 10.5

Mash scheduleMash in at 52 °C; 20 min rest; rising to 62 °C; 20 min rest; rising to 68 °C; 30 min rest; rising to 72 °C; 20 min rest; rising to 78 °C and mash offHops Admiral, Williamette, StrisselspalterYeast Ale yeast; high-fermentable, top-fermentation:

Koelsch yeast

Millet (Panicum miliaceum L.)

Millets belong to the family Poaceae, with the common millet being called Proso Millet. Millets are gluten free. This crop is mainly used for food production, but has traditional heritage for brewing use in Africa countries, the Balkans, ancient Egypt or India (16,21). Modern malting and brewing with millet has been done and evaluated by

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several researchers (2,30,51) . Steeping up to a moisture content of around 45 %, followed by five to six germination days and drying/kilning between 50 and 80 °C, ended in the best results for all of them. This schedule is comparable to the standard malting regime from Table 1. The gelatinization temperature was found to be around 67 °C, which is only a few degrees higher then the one of barley malt. This explains a longer time in saccharification. Nevertheless, final attenuation of millet wort is high, with a low viscosity. For even higher yields, a decoction method is advised (6).

Resulting beers, made with 100 % millet malt, showed pleasant results and are in the direction of normal barley malt beers; though if fermented with different yeast strains, the beers can differ a lot (24). Fermentation trials with Brettanomyces yeast showed much faster fermentation compared to Saccharomyces yeasts (49). So millet could be a possible new grain in the lambic beer production. On the other hand, FAN is quite low. So addition as an adjunct with a possible precooking would be advised and also technologically feasible.

Name/Origin Light Belgium Ale /Specifications


Ingredients (80 % efficiency)Malt kg %Pilsner 7 46.7Wheat 7 46.7Millet raw 1 6.6

Mash schedulePrecooking of the millet; mash in at 35 °C; rising to 50 °C; 15 min rest; rising to 64 °C; 30 min rest; rising to 72 °C; 30 min rest; rising to 78 °C for mash offHops/Spices Kazbek, Lublin, Tettnanger, Perle, Orange

peel, CorianderYeast Belgian Ale yeast; high-fermentable, top-fer-

mentation: Wyeast 3944

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Oat (Avena sativa L.)

Cultivation of oat dates back to domestication times and it was, and still is, an important grain for kettle feed. The grain itself played a major role in brewing in the medieval, but not so much in nowadays times (24). Most of todays oat production in the food sector is for bakery and cereal products. Additionally, oats contains nearly no gluten, which makes it a suitable grain for gluten free

production (7). The advantage of oat grains is their husk, which makes it easy for filtration after mashing; on the other hand, it contains a high amount of lipids, which is negative for head retention (36). Malting of oat has been done and the process follows more or less the one of barley malt production (28,32), germination temperature, and degree of steeping. Brewing with 100 % oat malt results in worts comparable to barley malt worts, but with a very unique oat-typical taste (24). An addition of malted or unmalted oat, as an adjunct, is more advisable and also common in some beer styles. Also, it has been shown that brewing with unmalted oat should be done with technical enzymes to ensure total starch breakdown (32,44). Raw oat adjunct beer even resulted in a similar or even better taste, then compared to all-barley-malt beer (44). Usage of oat malt and oat flakes is mainly in beer styles like oatmeal stouts or ales, which are intended to have a stable turbidity and a distinct “sticky” mouthfeel (18).

Name/Origin Oatmeal Stout EnglandSpecifications


Ingredients (80 % efficiency)Malt kg %Pale Ale 15 63.8Chocolate 3 12.8Oat 3 12.8

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Roasted barley 2 8.5Oat flakes 0.5 2.1

Mash scheduleMash in at 52 °C; 35 min rest; rising to 67 °C; 50 min rest; rising to 78 °C and mash offHops Fuggles, East Kent Golding, Northern brewerYeast English Ale yeast; medium to high-fer-

mentable, top-fermentation: Nottingham

Quinoa (Chenopodium quinoa Willd.)

The quinoa plant, that grains belong to the pseudocereals, originates from South America and was always playing an important role in ancient civilizations there. Its traditional use in food production is as processed or whole grain and is becoming more popular in the western societies, due to its lack of gluten. Just like maize, quinoa is used for producing a beer-like drink called “chicha” in some South American parts (8). The standard malting regime showed a high extract content, but low enzyme activity and therefore no saccharification and low final attenuation (Table 1). The optimal malting procedure for quinoa though, has been analysed by ZARNKOW et al.. The results showed that germination for five days at 15 °C , with a moisture content of 46 % and gentle kilning gives the best results. Though the grain attributes got better, the need for additional technical enzymes was still stated (48). When producing a beer with 100 % quinoa malt a red color of the mash appears, which will not be transferred to the finished beer as stated by ZWEYTICK et al.. The opaque beers showed a yellow color with a good head retention (54). Quinoa beer produced with technical enzymes got low scores in sensory analyses when it comes to the taste, odor and palatefulness (23). Nevertheless, usage of quinoa as an adjunct could give a better head retention and also a better fermentation due to a high content of zinc (24).

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Name/Origin Quinoa IPA /Specifications


Ingredients (80 % efficiency)Malt kg %Pale Ale 14 50.0Wheat 12 42.9Quinoa 2 7.1

Mash schedulePrecooking of the quinoa; mash in at 50 °C; 20 min rest; rising to 63 °C; 40 min rest; rising to 68 °C; 0 min rest; rising to 72 °C; 20 min rest; rising to 78 °C and mash offHops Cascade. Citra, Williamette, Amarillo, Equi-

nox, MosaicYeast Ale yeast; high-fermentable, top-fermentation:

US 05

Rice (Oryza sativa L.)

Rice is one of the oldest and most often grown grains, which originates from Asia. Most of its production is used for food consumption, but several different beverages, just like sake, can be produced from it. It is a glutenfree cereal. When it comes to beer production, rice is mostly used as an adjunct. In unmalted form, rice is precooked prior to mashing and technical enzymes are often used additionally (15). Without technical enzymes it is advised

not to substitute more then 40 % of the barley malt. ZARNKOW and BACK showed that unmalted rice, with enzyme addition, could be used as an adjunct up to 90 %, still having acceptable sensory attributes (50). When applying around 20-40

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% unmalted rice, it gives a clean, neutral flavor and a clean-tasting light beer (12,45). Malting of rice is rarely done and has not been extensively analysed. CEPPI et al. steeped the rice for 48 hours prior to germination for seven days, both at 20 °C. Kilning was done gently, with a final temperature of 63 °C. Brewing beer with those malts resulted in acceptable taste and good head retention (22). Nevertheless, these products have to be precooked as can be seen for the standard regime (Table 1). Usage in a normal mashing procedure gives no saccharification and therefore low attenuation. To overcome that problem and to avoid precooking, pregelatinized rice flakes are available and give a light beer with a clean and crisp taste (19).

Name/Origin American Lager AmericaSpecifications


Ingredients (80 % efficiency)Malt kg %Pilsner 15 75Rice flakes 3 156-row malt 2 10

Mash scheduleMash in at 50 °C; 15 min rest; rising to 62 °C; 20 min rest; rising to 72 °C; 30 min rest; rising to 78 °C and mash offHops Mittelfrüh, Williamette, Smaragd, GoldingYeast Lager yeast; high-fermentable, bottom-fer-

mentation: W 34/70

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Rye (Secale cereale L.)

Rye growth can be dated back until the Stone Age and was one the most grown grain for thousand of years, before wheat and then barley became more popular (24). The grains are mostly used in bread production and processing into flakes for cereals (9). Malting of rye is possible with the standard malting regime and is done to a small amount. These malts can either be used in whisky production

or as an adjunct in brewing (36). Rye malts have nearly as good attributes as barley or wheat malts (Table 1). The only limitation of rye mashes though, is the high viscosity due to a high amount of pentosanes (24). Commercially available rye malts can be used up to 60 % and give a typical rye aroma. Also bread-like aroma with a creamy mouthfeel is contributed to the beer (46). Also pregelatinized rye flakes are available, which can be used up to 40 % (20). These rye malts are recommended for dark, unfiltered, top-fermented beers.

Name/Origin Rye Ale GermanySpecifications


Ingredients (80 % efficiency)Malt kg %Pilsner 9 46.2Rye 7 35.9Munich 5 15.4Caramel Rye 0.5 2.6

Mash scheduleMash in at 45 °C; 15 min rest; rising to 52 °C; 15 min rest; rising to 62 °C; 35 min rest; rising to 72 °C; 20 min rest; rising to 78 °C and mash off

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Hops Mittelfrüh, Perle, Saphir, Tradition, Hers-brucker

Yeast Wheat beer or Ale yeast; high-fermentable, top-fermentation: T 58

Sorghum (Sorghum bicolor L.)

The sorghum grain is gluten free and originates from Africa. It is one of the most cropped grains worldwide and ranks on third place behind maize and rice as an unmalted adjunct in brewing (24). Food production, as well as beverage production with sorghum, is popular mostly in African countries (10). Also malting and brewing has been intensively investigated scientifically (1,2,3,39,44,45). The use of unmalted sorghum requires precooking and possible addition of technical enzymes, due to a high gelatinization temperature and low amylolitic activity. Like this, an addition up to 40-50 % is recommended (12,44). The flavor of these beers has been found to be similar as all-barley-malt beers. Standard malting and mashing regime (Table 1) resulted in no saccharification, due to low enzymatic activity. Adjustment and trials on other malting regimes have been done and found to get better results. Steeping for 16-18 hours and germination for four to five days at temperatures between 25-30 °C are recommended, with gentle drying at 50-80 °C (3,39). But brewing beers with these 100 % sorghum malt still requires precooking and enzyme addition. These beers result in a darker beer, with a distinctive flavor, different to lager-type beers (39).

Name/Origin Smoked Sorghum Lager /Specifications

Extract in °P 12.5Restextract in °P 2.8Proposed IBU 18-24

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Alcohol in Vol-% 5.2Ingredients (80 % efficiency)

Malt kg %Pilsner 10 50Smoked 6 30Vienna 2 10Sorghum 2 10

Mash schedulePrecooking of the sorghum; mash in at 50 °C; 20 min rest; rising to 63 °C; 35 min rest; rising to 68 °C; 10 min rest; rising to 72 °C; 20 min rest; rising to 78 °C and mash offHops Nugget, Golding, Tettnanger, Tradition, Hers-

bruckerYeast Lager yeast; high-fermentable, bottom-fer-

mentation: W 34/70

Spelt (Triticum spelta L.)

Spelt is a relative and sub-species of wheat. It originates from Asia, but was mostly grown in Central Europe where it was used for producing bread. Brewing with up to 50 % of raw spelt is possible and can lead to a smooth beer flavor (11). When malting spelt by using the standard malting regime, the results are comparable to wheat malt. On one hand the viscosity and color are higher, on the other hand

the final attenuation is less (Table 1). Malting of spelt is normally done the same way as wheat, with the optimal regime as followed: Germination of five days at 17 °C with a moisture content of 47% at the beginning (37). Afterwards kilning can vary, depending on the desired color. The market for spelt malt beers is growing and therefore commercial malts, which can be used up to 60-70%, are available (24,33,46). Spelt malt are usually used in production of top-fermented beers and give a creamy smoothness to the beer with a hint of a bready flavor (46).

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Name/Origin Spelt Ale Medieval Eu-rope

SpecificationsExtract in °P 12.4Restextract in °P 3.1Proposed IBU 12-18Alcohol in Vol-% 5.0

Ingredients (80 % efficiency)Malt kg %Spelt 10 50Pilsner 7 35Wheat 2 10Caramel Dark 1 5

Mash scheduleMash in at 35 °C; rising to 50 °C; 15 min rest; rising to 64 °C; 30 min rest; rising to 72 °C; 30 min rest; rising to 78 °C for mash offHops Mittelfrüh, Tradition, Lublin, MarynkaYeast Ale yeast; medium-fermentable, top-fermenta-

tion: S 33

Wheat

The wheat grain, just like its relatives, originates from Asia and is the second most important cereal used in brewing (11,24). Additionally in food production, the variety of wheat products is enormous, ranging from bread over to pasta products or even cereal flakes. Usage of wheat in beer production was and is done with both the unmalted and malted grain. Addition of unmalted wheat is advised up to 50 % and does not require precooking, due to a low gelatinization temperature (24). Even though the viscosity increases, the positive effects on foam stability overlaps (12). Use of unmalted wheat is mostly done in Belgian beer styles, such as Wit or Lambic beers. Malting of the wheat

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grains is similar to the procedure for barley with only two major differences: as wheat grains have no husk, steeping doesn’t take as long due to faster water absorption. Also, the temperatures can be slightly lower then for barley malt production (35). As it can be seen in Table 1, results for wheat malt are nearly as good as for barley malt, which makes it a favourable adjunct in different beer styles. Wheat malt gives a distinctive malty aroma, a slimmer, more sprightly beer and, as mostly used in top-fermented beers, it contributes to the typical fruity aromas (25). For production of the so called “wheat beers”, an addition between 60-80 % is recommended and possible (41,46).

Name/Origin Wheat beer/Weissbier GermanySpecifications


Ingredients (80 % efficiency)Malt kg %Wheat 11.5 59.0Pilsner 7 35.9Caramel Light 1 5.1

Mash scheduleMash in at 35 °C; rising to 50 °C; 15 min rest; rising to 64 °C; 30 min rest; rising to 72 °C; 30 min rest; rising to 78 °C for mash offHops Mittelfrüh, Perle, Saphir, Saazer, Tradition,

SybillaYeast German Wheat beer yeast; high-fermentable,

top-fermentation: W 68

ACKNOWLEDGMENTS

This project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No 722166.

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Table 1 Properties of selected cereals and pseudocereals using a standard malting regimea.

Attribute Ama-ranth Barley Buckwheat Maize (Proso)

Millet Oat Qui-noa

(Black) Rice Rye Sorghum Spelt Wheat

Extract in d.m. dry matter (%) 79.7 82.0 52.9 60.7 63.6 64.4 83.2 87.4 89.2 73.9 84.3 86.2

Saccharification (min) No <10 No No <25 <10 No No <10 No <10 10−15Color (EBC) 5.6 2.9 2.5 3.9 2.1 3.7 5.0 76 7.7 7.5 3.1 3.2

Protein (dry basis, %) 15.2 10.5 15.4 14.6 13.6 12.6 13.7 8.4 10.4 7.8 13.6 12.1

Viscosity (mPas) 1969 1453 3507 1407 1404 1511 1520 1842 6467 1959 2034 1756Soluble nitrogen (mg/100 g d.m.) 1022 682 713 481 604 681 888 283 964 426 654 725

Degree of modifica-tion (%) 42.0 40.7 29.7 20.6 27.8 33.8 40.5 21.1 57.9 34.1 32.7 37.4

Free amino nitrogen (mg/100 g d.m.) 187 140 111 119 75 145 206 58 121 119 97 110

Diastatic power 88 311 77 72 78 269 81 82 177 83 367 405α-amylase activity (ASBC) dry basis 1 55 6 7 11 24 2 6 18 8 18 20

Final attenuation (%) 22.4 82,1 46.4 57.5 80.9 77.3 63.5 51.4 68.4 79.7 68.4 80.2

a The malts were prepared according the following standard procedure. Steeping: 5 h submerged at 14.5 °C; 19 h dry, 4 h submerged at 14.5 °C, 20 h dry, final degree of steeping 45%. Germination: 6 days at 15°C. Drying/kilning: 16h at 50°C, 1h at 60°C, 1h at 70°C, 5h at 80°C. Analyses were performed with standard methods for barley malt. The respective malts were fermented with top-fermenting yeast (yeast straim W 68; 107 cells/ml) at 20 °C for 1 week. Afterwards the yeast was removed and the resulting beer filled into bottles without further filtering or stabilization.

Source: Adapted from Hans Michael Eßlinger (2009). Handbook of Brewing: Processes, Technology, Markets. Wiley-VCH. pages 56−7

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Table 1 Properties of selected cereals and pseudocereals using a standard malting regimea.

Attribute Ama-ranth Barley Buckwheat Maize (Proso)

Millet Oat Qui-noa

(Black) Rice Rye Sorghum Spelt Wheat

Extract in d.m. dry matter (%) 79.7 82.0 52.9 60.7 63.6 64.4 83.2 87.4 89.2 73.9 84.3 86.2

Saccharification (min) No <10 No No <25 <10 No No <10 No <10 10−15Color (EBC) 5.6 2.9 2.5 3.9 2.1 3.7 5.0 76 7.7 7.5 3.1 3.2

Protein (dry basis, %) 15.2 10.5 15.4 14.6 13.6 12.6 13.7 8.4 10.4 7.8 13.6 12.1

Viscosity (mPas) 1969 1453 3507 1407 1404 1511 1520 1842 6467 1959 2034 1756Soluble nitrogen (mg/100 g d.m.) 1022 682 713 481 604 681 888 283 964 426 654 725

Degree of modifica-tion (%) 42.0 40.7 29.7 20.6 27.8 33.8 40.5 21.1 57.9 34.1 32.7 37.4

Free amino nitrogen (mg/100 g d.m.) 187 140 111 119 75 145 206 58 121 119 97 110

Diastatic power 88 311 77 72 78 269 81 82 177 83 367 405α-amylase activity (ASBC) dry basis 1 55 6 7 11 24 2 6 18 8 18 20

Final attenuation (%) 22.4 82,1 46.4 57.5 80.9 77.3 63.5 51.4 68.4 79.7 68.4 80.2

a The malts were prepared according the following standard procedure. Steeping: 5 h submerged at 14.5 °C; 19 h dry, 4 h submerged at 14.5 °C, 20 h dry, final degree of steeping 45%. Germination: 6 days at 15°C. Drying/kilning: 16h at 50°C, 1h at 60°C, 1h at 70°C, 5h at 80°C. Analyses were performed with standard methods for barley malt. The respective malts were fermented with top-fermenting yeast (yeast straim W 68; 107 cells/ml) at 20 °C for 1 week. Afterwards the yeast was removed and the resulting beer filled into bottles without further filtering or stabilization.

Source: Adapted from Hans Michael Eßlinger (2009). Handbook of Brewing: Processes, Technology, Markets. Wiley-VCH. pages 56−7

grains usable for malting and brewing: a ......for example pseudo cereals that are gluten free, like...

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