Unmalted Barley Research Paper

Malted Barley:

Malted barley is used as a base for most beers. This barley is derived by the malting process. The purpose of this barley is to activate the enzymes to convert starch into sugars. These sugars are used by the yeast to convert it to alcohol.[2]

The flavor/aroma is sweet compared to unmalted barley, as the taste of unmalted barley is barely noticeable.

Water:

Water is the most used material in beer brewing. Besides, beer containing a high precentage of it, water is also used for other purposes, such as cleaning and rinsing. Therefore, the water required to be free of pathogens, has to be potable and should be fine controlled by chemical and microbial analyses. The taste of the beer is dependant on the quality and composition of

Mashing + wort separation

The main goal of this process is to breakdown starch into fermentable sugars. This step will influence many important properties of the beer: the alcohol content, pH, concentration of sugars and concentration of nutrients for the yeast to grow, as well as physical properties such as the clarity of the beer.[3]

In the mashing process, hot water is added to the grist to stimulate the enzyme activity. The resulting slurry is known as mash. The starch breaking enzymes active are: α-amylase, β-amylase, α-glucosidase, and limit dextrinase, however in this report the focus will be on the first two enzymes, as they perform the heavy work, converting starch into fermentable sugars. The optimum temperature for α-amylase to function is 72-75°C with an optimum pH of 5.6-5.8 and for β-amylase it is 60-65°C with an optimum pH of 5.4-5.5. At these temperatures α-amylase and β-amylase convert starch into glucose, maltose, maltotriose, which are fermentable sugars and non-fermentable sugars.[4] There are also protein breakdown, acidification, changes in lipids and polyphenols and cell wall degradation reactions taking place. However these are active at lower temperatures, therefore the mashing process will be carried out between 30-72°C for 1-2 hours.[3][4] The resulting sugary liquid substance known as Wort, has to be filtered by lauter turns or mash filters. In Lauter turns, sparging takes place with hot water. In the mash filters, the wort, residing in the spent grains(malted barley residue), is extracted with the use of filter