The mash conversion time, filtration time to separate spent grains, filtration time of boiled worts, relative viscosity of unboiled and boiled worts, formol nitrogen of boiled worts, the O.G. and final gravity of rapidly fermented worts have all been examined for a marginally modified and a well modified malt under a variety of brewing conditions. Standard ASBC analyses were also made. The author concludes that viscosities measured on worts from either 65 degrees C or 80 degrees C mashes indicate basic brewing qualities of the malts and that mashing time and temperature affect the quantity and quality of break although further investigation is required on this latter topic.
Keywords: brewing malt mashing modification wort