I. Conditions of Mashing and Carbohydrate Composition of the Wort

Abstract

Experimental mashings of ungerminated barley and 5–10% of malt with addition of the debranching enzyme pullulanase have been carried out. Worts with high attenuation are obtained in good yield. Of the fermentable sugars, there is less glucose, and more maltose and maltotriose than normally observed. The dextrin pattern is different from, but not necessarily inferior to, that traditionally seen. The worts resulting from the action of pullulanase are deprived of the dextrins with 8–14 glucose units, whereas the amounts of dextrins with 4–6 glucose units are close to those normally observed. The pullulanase preparations used are accompanied by proteolytic activity. It is suggested that debranching enzymes such as pullulanase offer an alternative choice of carbohydrases to be used in brewing from unmalted cereals.

Leveraging endogenous barley enzymes to turn lactose-containing dairy by-products into fermentable adjuncts for Saccharomyces cerevisiae-based ethanol fermentations

“…Alpha amylase activity is quite low in unmalted barley (Georg-Kraemer et al, 2001); thus, background glucose levels would be lower in the mash and beers produced with raw barley. Raw barley as a portion (Hudson et al, 1963;Koszyk and Lewis, 1977) or complete (Enevoldsen, 1970) makeup of the grain in a mash has been reported, so its use by a brewer would be feasible for the production of a beer. We mashed 100% barley meal at 40 and 50°C and monitored glucose levels over time via an enzymatic assay to detect any lactose hydrolysis.…”