Laboratory studies for brewing students, a systematic course of practical work in the scientific principles underlying the processes of malting and brewing by Brown Adrian J

Author:Brown, Adrian J
Language: eng
Format: epub
Tags: Brewing, Fermentation
Publisher: London, Longmans
Published: 1904-03-25T05:00:00+00:00

PBINCIPLES OF THE MASHING PEOCESS 89

Raise the liquefied starch solution to the boiling point by immersing the vessel containing it in boiling water, and gelatinise the second portion of starch, as before.

Cool again to 60°, and liquefy a second time by the addition of 1 c.c. of malt extract. Raise the solution again to the boiling point and gelatinise the final portion of starch. A solution containing about 15 per cent, of soluble starch is thus procured.

Cool the solution to 55° (131° R), add 40 c.c. of malt extract, and allow the mixture to stand over night in order to obtain the maximum conversion of the starch into maltose and dextrin. Boil, filter, and evaporate the filtrate in a porcelain dish on a water-bath until a fairly thick skin forms on the surface of the syrupy solution. Pour the syrup while hot into a flask containing 500 c.c. of boiling 93 to 95 per cent, alcohol. Part of the syrup-maltose—dissolves, and part—dextrin mixed with maltose—is precipitated. Connect the flask containing the mixture with an inverted condenser, and keep the alcohol boiling gently in a water-bath for five or six hours in order to dissolve out as much of the maltose from the dextrin as possible. Repeated agitation at this stage of the process aids the solution of the maltose.

Allow the mixture to cool and then decant the alcoholic solution of maltose from the gummy residue of dextrin into another flask. Reserve the

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