File(s) under permanent embargo
Reason: This item is currently closed access.
The effect of water uptake on quality of barley malt for distilling
chapter
posted on 2017-09-26, 16:13 authored by James H. Bryce, V.M. Goodfellow, Alan J. Harper, Carmen TorresCarmen TorresThe effective hydration of barley is essential for the
production of malt suitable for use in brewing and
distilling. Therefore the focus of this study is on
the uptake of water during steeping of barley with
a view to shortening steeps and reducing water use.
As an additional way of reducing water consumption
at malting plants, efforts are being made to find
appropriate treatments so that steep water can be
recycled. The aim of our research is to minimise the
volume of water required for steeping, maximise the
potential to recycle steep water and also minimise the
length of steeping time. Bryce et al. (2010) showed
that when barley was steeped in water continuously for
either 8 h or 16 h, hydration of endosperm materials
was suboptimal and modification of endosperm
materials of barley malt was inadequate. The malt
produced under these steeping regimes gave poor
friability scores and produced a large number of
whole grains. When barley was steeped for 24 h on
a continuous basis, or when a regimented standard
steeping method was used, the malt produced gave
higher friability scores and a much lower number of
whole grains. This suggests that a very short steep,
essentially a washing of barley, followed by a single
steep should be able to produce excellent malt.
History
School
- Mechanical, Electrical and Manufacturing Engineering
Published in
Distilled spirits: future challenges, new solutionsPages
1 - 1 (100)Citation
BRYCE, J. ... et al., 2015. The effect of water uptake on quality of barley malt for distilling. IN: Proceedings of 2014 5th Worldwide Distilled Spirits Conference (WDSC 2014): Distilled spirits: future challenges, new solutions, Glasgow, Great Britain, 8-11 September 2014. Packington: Context.Publisher
© ContextVersion
- AM (Accepted Manuscript)
Publisher statement
This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/Publication date
2015ISBN
9781899043712Publisher version
Language
- en