Kinčl, T.; Dostálek, P.; Olšovská, J.; Jung, R. High-Gravity Brewing of Bohemian Lager with Wheat Adjuncts. Preprints2024, 2024011599. https://doi.org/10.20944/preprints202401.1599.v1
APA Style
Kinčl, T., Dostálek, P., Olšovská, J., & Jung, R. (2024). High-Gravity Brewing of Bohemian Lager with Wheat Adjuncts. Preprints. https://doi.org/10.20944/preprints202401.1599.v1
Chicago/Turabian Style
Kinčl, T., Jana Olšovská and Rudolf Jung. 2024 "High-Gravity Brewing of Bohemian Lager with Wheat Adjuncts" Preprints. https://doi.org/10.20944/preprints202401.1599.v1
Abstract
High gravity brewing (HGB) and adjunct use are common practices in industrial breweries. This work studied the impact of HGB and wheat adjuncts on beer characteristics. Parameters were evaluated in full-malt beer and beers prepared with 30 % wheat grits (WG) and wheat flakes (WF) in the grist and the effect of HGB was examined. Five beers were prepared; one control, two with different original gravity (OG) with WF and two with WG. Beers with higher OG were diluted to a lower OG and control beer was prepared too. The application of wheat adjuncts increased foam stability but HGB did not affect the beer foam. HGB beers had a remarkably higher ester concentration than other samples, and beers with WG also had a significantly higher ester content. Decreased higher alcohols to esters ratio in HGB beers affected the balanced flavour profile of the lager beer. There was a significantly lower content of unwanted volatiles such as vicinal diketones and dimethyl sulphide in HGB beers. The application of HGB mostly did not affect the beer ageing characteristics such as carbonyl compounds and thiobarbituric acid number.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
