VIEW ARTICLE    DOI: 10.1094/ASBCJ-44-0012

Characterization of Malt Grist Fractions. M. Stubits, J. Teng, and J. Pereira, Corporate Research and Development, Anheuser-Busch Companies, Inc., St. Louis, MO 63118. J. Am. Soc. Brew. Chem. 44:0012, 1986.

The properties of each individual fraction of a coarsely ground malt were investigated to identify the relationship between grist size, grist composition, wort run-off rate, and extract yield. Chemical composition showed that the grist could be divided into four major fractions. The coarsest fraction contained the most malt husk, the midsize fraction was mainly endosperm, the medium fine fraction contained most of the protein matrix, and the fine pan fraction was mostly starch dust. The wort run-off rate of the coarse husk fraction was slow, as was that of the fine starch dust fraction. This coarse husk fraction also contained high residual starch. Extract yield and wort run-off rate were significantly improved by reducing the grist size of the husk fraction. An optimum malt grist profile for the brewing operation is proposed based upon a distribution which maximizes the midsize grist fractions.

Keywords: Malt grist size, Optimum grist profile, Sieve analysis, Wort run-off rate.