Brewing

Olut

In the production of Barley Starch® husks are removed and the flour from the dry milling is soaked in water. After the separation of fibres and protein the A-starch is purified in hydrocyclones and dried.

Barley Starch® is a pure carbohydrate containing only 0,4 % protein, 0,4 % fat and 0,2 % minerals. It still has the character of barley in mashing for beer.

Barley Starch® contains no preservatives nor additives. It is starch in the native form.

Brewing Adjunct

Barley Starch® is an alternative raw material for beer production. It can be added with malt directly to the mash tun and no separate precooking is necessary. The gelatinization of Barley Starch® is completed at a relative low temperature (64 °C).

The active enzymes in barley malt can especially well break down the starch of barley and the saccharification rate is very close to the hole malt one.

Up to 20 % of malt can be replaced by Barley Starch® without the need for external enzymes. When higher proportions are used, additional amylolytic enzymes or high enzyme malt are needed to achieve complete saccharification.

Barley Starch® is advantageous to use as an adjunct. Handling, storing, weighing and feeding to the mash tun can be automated quite easily.

Benefits in brewing

  • increases possibilities in product development
  • has neutral taste and flavor
  • decreases the content of fat, protein and polyphenols in wort
  • gives lighter and more drinkable beer
  • gives fresh and well-balanced flavor
  • increases the chemical stability of beer
  • increases the taste stability of beer
  • has a good brew house yield (over 100 % db because of the hydrolysis extra)
  • decreases the amount of spent grain