O-46 Accelerated malting using elevated steeping and germination temperatures with a focus on malt quality and homogeneity

Presenter: Christian Mueller, Technische Universität Berlin, Berlin, Germany
Coauthor: Frank-Jürgen Methner, Technische Universität Berlin, Berlin, Germany

Production of malt is a time and energy consuming process. Time savings during malting, thus, are advantageous for maltsters, but the resulting malt quality and homogeneity must stay in the range of the brewer’s specifications. The literature suggests relatively low temperatures should be used during steeping and germination (13–17°C) to produce malts with a high quality. In these investigations, constant steeping temperatures between 15 and 35°C were used. Up to 25 and 30°C, faster germination rates, higher germination energies, and improved malt qualities, as well as increased malt homogeneities, compared with a “normal” temperature of 15°C could be achieved. Furthermore, trials with germination temperatures between 16 and 28°C, whereby green malt samples were taken at the third to six germination day, resulted in a faster attainment of similar or better malt qualities up to 24°C depending on barley variety. Time savings of about 1.5 processing days are possible using high steeping and germination temperatures and also are necessary to compensate for the extract losses due to accelerated growth. The outcomes of this research could have big benefits for future malting procedures and could change the view of suggested low temperatures during malting, which may not be completely relevant using modern barley varieties and malting process parameters.

Christian Mueller apprenticed as a brewer from 1998, followed by employment as a brewer and assistant in quality control at the Tuborg/Carlsberg brewery, Mönchengladbach, Germany. Afterward, he studied brewing technology at the Technische Universität Berlin from 2002 to 2008, including student jobs on several research projects. Since qualifying for his engineer degree he has been working as a scientific assistant in the Department of Brewing Science at TU Berlin.

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