Abstract
Malting of rye and the use of rye malts presents several challenges to maltsters and brewers, like the lack of a hull, dense packing in steep, and high wort viscosity. While empirical evidence shows that rye genotypes differ in malting and brewing performance and flavor, there is little published information on the malting of rye or the malt quality attributes of rye genotypes. The objective was to evaluate laboratory micro-malting conditions that could be used in quality screening. Parameters included germination time, moisture and kernel size. Wort arabinoxylan and phenolic acid contents were determined in addition to standard malt quality parameters. In general, high extract and lower viscosity were achieved by malting for at least 4 days at 45%–48% moisture under the temperature of 16 °C. However, as some commercial maltsters indicated the difficulty of handling of germinating rye at the highest moisture levels, we recommend 5 days of germination at 45% moisture for the future evaluation of rye cultivars.
Highlights
The use of rye in alcoholic beverages has several thousand years of history, the past decade has seen a renewed interest in the application of rye grain and malt in brewing and distilling.Use of rye from the iron age through medieval times was common, as individuals depended upon locally available grains [1]
The significance is usually caused by differences in the magnitude of responses to different treatments, which would be illustrated by the interaction of germination time ×
The mean malting loss of all samples significantly increased from 5.6 to 16.4% when the germination moisture was increased from 40% to 48%, and from 8.5% to 14.5% when germination time was extended from 3 to 6 days
Summary
The use of rye in alcoholic beverages has several thousand years of history, the past decade has seen a renewed interest in the application of rye grain and malt in brewing and distilling.Use of rye from the iron age through medieval times was common, as individuals depended upon locally available grains [1]. The use of rye in alcoholic beverages has several thousand years of history, the past decade has seen a renewed interest in the application of rye grain and malt in brewing and distilling. Stambor (2010) [3] reported that just as almost every brewery produces one wheat beer, one pale ale and one stout, there’s seemingly a rye beer on every beer maker’s menu. This interest, at least in part, is from the grain’s dry, spicy and astringent characteristics
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