ALCO H O L
B R E WI N G
860c
740c
950c DP4
820c 860c
DP1
DP5
780c 740c
780c 950c
DP6
820c
DP2
N O
DP3
AN D
DP7
LOW
HMW
S C I E N C E
Figure 3: Graphs showing the variation in different sized sugars and HWM dextrin material in worts produced from different high temperature mashes
74
78
82
{ { { { {
Too much fermentable sugar
Too much fermentable sugar
Good potential
Possibly too much starch
86
95
Too much starch and fermentable sugar
Figure 4: A heat map showing amounts of HMW dextrin and fermentable sugars produced in the mashing trials. The colour gradient from white to dark red shows increasing concentration
brewery mash. At 82 degrees iodine tests suggested that starch breakdown had occurred but to a lesser extent than at the lower temperatures. This is what we consider to be the sweet spot for low alcohol beer production using the high mash temperature technique. Above 82 degrees we saw that there is limited starch breakdown, this would lead to hazy and starch positive beers. Following iodine tests these worts were stabilised at high temperature before being sent to one of our
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Winter 2020
laboratories in the eastern US for further analysis by size exclusion chromatography (SEC). This allowed us to investigate the breakdown of different sized sugars within the wort from one glucose unit up to a chain of seven glucose units (DP-1 to DP-7). Figure 2 shows the sugars present within a brewery wort from DP-1 to DP-7. Figure three shows the initial results obtained by size exclusion chromatography detailing the proportions of sugars created at different temperatures from degree of
Brewers Journal Canada