Malt production with diffrent cereals

Gastzugang FIQS brauigja at sp.zrz.tu-berlin.de
Thu Jan 29 18:18:45 EST 1998


We are doing research on the effect of diffrent steeping times on four 
types of cereals. These include barley (scarlett), wheat, rye and 
triticale. We produced  5-day and  7-day malt. 	
Of course the diffrent steeping times  individually influenced  the 
diffrent cereals and we found that the analysed malts were extremely 
diffrent from each other.
Does anybody know were to get information (scientific only) on this 
topic?

H. Tippmann (VLB-Tu Berlin)



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