IE37696L - Barley treatment for the preparation of worts - Google Patents

Barley treatment for the preparation of worts

Info

Publication number
IE37696L
IE37696L IE105372A IE105372A IE37696L IE 37696 L IE37696 L IE 37696L IE 105372 A IE105372 A IE 105372A IE 105372 A IE105372 A IE 105372A IE 37696 L IE37696 L IE 37696L
Authority
IE
Ireland
Prior art keywords
malt
barley
hours
exposure
air
Prior art date
Application number
IE105372A
Other versions
IE37696B1 (en
Original Assignee
Grandes Malteries
Tepral Grp Int Econ
Pollock Internat Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Grandes Malteries, Tepral Grp Int Econ, Pollock Internat Ltd filed Critical Grandes Malteries
Publication of IE37696L publication Critical patent/IE37696L/en
Publication of IE37696B1 publication Critical patent/IE37696B1/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C1/00—Preparation of malt
    • C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C9/00—Methods specially adapted for the making of beerwort

Landscapes

  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

1403391 Wort manufacture GRANDES MALTERIES MODERNES, GROUPEMENT D'INTERET ECONOMIQUE TEPRAL AND POLLOCK INTERNATIONAL Ltd 25 July 1972 [26 July 1971] 34824/72 Heading C6E Wort is made by subjecting barley to at least one treatment of thoroughly wetting with water followed by exposure to air (the temperature and time of the treatment being chosen to cause chitting of the barley), then rolling and grinding the chit malt and extracting with a mixture of hot water and malt, the amount of malt being 10-40% w/w on a solids basis of the dry weight of chit malt and malt, and separating the wort so produced. Wetting may be achieved by steeping for 1-12 hours at #45 C and air exposure for 5-24 hours at 10-40‹C. After exposure the barley may be resteeped for 0.5-6 hours followed by air exposure at 10-40‹C for 1-20 hours. The extraction of the chit malt may be performed in the presence of an amylase, a protease and/or a #-glucanase. The barley is preferably at least partially dehusked. Giberellic acid may be added during or after the first steeping. The chit malt may be stored at low temperature, dried with air so that the grain temperature does not exceed 45‹C, or freeze-dried, after rolling but before grinding. [GB1403391A]
IE105372A 1971-07-26 1972-07-26 Process for the manufacture of worts IE37696B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7127330A FR2147396A5 (en) 1971-07-26 1971-07-26

Publications (2)

Publication Number Publication Date
IE37696L true IE37696L (en) 1973-01-26
IE37696B1 IE37696B1 (en) 1977-09-28

Family

ID=9080925

Family Applications (1)

Application Number Title Priority Date Filing Date
IE105372A IE37696B1 (en) 1971-07-26 1972-07-26 Process for the manufacture of worts

Country Status (10)

Country Link
BE (1) BE786777A (en)
CA (1) CA987251A (en)
DE (1) DE2236720A1 (en)
DK (1) DK138234B (en)
FR (1) FR2147396A5 (en)
GB (1) GB1403391A (en)
IE (1) IE37696B1 (en)
IT (1) IT1049125B (en)
LU (1) LU65803A1 (en)
NL (1) NL7210311A (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH572519A5 (en) * 1972-10-25 1976-02-13 Ciba Geigy Ag
JPS647755B2 (en) * 1979-06-04 1989-02-09 Mauri Burazaazu Ando Tomuson Oosutoraria Pty Ltd
FR2435523A1 (en) * 1979-06-07 1980-04-04 Unibra Sa PROCESS FOR PRODUCING COLLOIDALLY STABLE BEER
NL1021576C2 (en) * 2002-10-03 2004-04-06 Tno The processing of malt for preparing a drink.
DE102006021777A1 (en) 2006-04-21 2007-10-25 Bühler AG Procedure for complete conditioning of brewing grains from barley malt, comprises peeling the brewing grains, homogeneous moistening cereal grains, sticking out and dry- and/or wet milling the brewing grain
WO2023214080A1 (en) * 2022-05-05 2023-11-09 Heineken Supply Chain B.V. Malted dehusked barley
WO2025040682A1 (en) 2023-08-21 2025-02-27 Heineken Supply Chain B.V. Malt produced from dehusked barley grains

Also Published As

Publication number Publication date
LU65803A1 (en) 1973-01-31
NL7210311A (en) 1973-01-30
GB1403391A (en) 1975-08-28
DK138234B (en) 1978-07-31
IE37696B1 (en) 1977-09-28
FR2147396A5 (en) 1973-03-09
DK138234C (en) 1979-01-08
CA987251A (en) 1976-04-13
BE786777A (en) 1973-01-26
DE2236720A1 (en) 1973-02-08
IT1049125B (en) 1981-01-20

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