Sensitivity of the selected malting barley varieties to the degree of steeping
The set of 14 spring barley varieties was malted at two different degrees of steeping (42% and 45%) at the end of steeping. The differences between varieties were highlighted by decreasing the degree of steeping by 3 %. Extract content in the experimental set of varieties was not affected by the low...
| Main Authors: | , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2015-11-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | http://www.kvasnyprumysl.eu/index.php/kp/article/view/151 |