Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/8/2010
Publication Date: 6/15/2010
Citation: Schmitt, M., Budde, A.D. 2010. Simplified Mashing Methods for Initial Prediction of Malting Quality[abstract]. American Society of Brewing Chemists Brewing Summit, June 15-18, 2010, Providence, RI. Poster 67.
Technical Abstract: Methods to assess the potential malting quality of barley lines commonly use the Congress mashing (CM) protocol for wort production. The utility of the CM protocol for wort generation in malting quality assessments comes not from any direct reflection of commercial mashing conditions, but rather as an industry-standard, commonly-used protocol to generate worts that can be interpreted by maltsters and brewers in light of their organization-specific processes. The CM protocol involves multiple temperature steps and controlled-rate heating or cooling temperature ramps, requiring relatively complex temperature controls. In contrast, the isothermal (65C) Hot Water Extract (HWE), originally developed by the IoB, is much less widely used to evaluate malting quality. The simpler (isothermal) conditions make the HWE easier to execute than the CM, and much more amenable to simple laboratory instrumentation, compared to the more complex instrumentation required to implement a CM. In this presentation we compare the analytical results from worts produced by standard CM protocols with those from standard scale (25 g) and reduced scale (0.2 g) HWE protocols. Through this comparison we will evaluate the ability of the HWE to predict the results from a CM, and thus its utility as a simple pre-screen for malting quality.