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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2021, Volume : 9, Issue : 4
First page : (136) Last page : (140)
Article doi: : http://dx.doi.org/10.18782/2582-2845.8760

Effects of Variation in Brewing Steps; Mashing and Wort Boiling on Final Product

Nishant Kumar* , Manju Nehra and Suresh Kumar Gahlawat
Chaudhary Devi Lal University, Sirsa, Haryana (India)
*Corresponding Author E-mail: ngrover11@gmail.com
Received: 21.06.2021 | Revised: 26.07.2021 | Accepted: 8.08.2021 

 ABSTRACT

The quality and the composition and of the beer is not only depend on the qualities of the raw materials used, but also on the technology used to make it. Each and every brewing step plays an important role in quality of final product. The aim of our study was to investigate the effect of changes in profiles of mashing and wort boiling on the final beer. It was observed that change in mashing steps greatly influences the extract content and prolonged boiling lead to increase in color and bitterness of final beer.

Keywords: Beer, Brewing, Wort, Mashing, Wort Boiling.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Kumar, N., Nehra, M., & Gahlawat, S. K. (2021). Effects of Variation in Brewing Steps; Mashing and Wort Boiling on Final Product, Ind. J. Pure App. Biosci. 9(4), 136-140. doi: http://dx.doi.org/10.18782/2582-2845.8760