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Volume 37, Number 1, 2000, Pages 85-88
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Extract Yield in Relation to Choice of Raw Materials, Brewing Regimes and Enzyme Addition

By Sten Aastrup and W. Hannemann 'Alfred Jorgensen Laboratory Ltd., Coopenhagen, Denmark. 2Novo Nordisk Ferment Ltd., Dittingen, Switzerland. This poster was originally presented at the MBAA 112th Anniversary Convention, Keystone, Colorado, 1999.

Abstract
Extract yield of raw materials for brewing has been in focus for decades. Plant breeders have selected for large kernels, thin husk and low protein content in order to improve extract yield. Use of various adjuncts including rice, wheat, corn grits and corn starch have increased the overall extract yield as have the use of different brew- ing regimes and the addition of external enzymes. In the present poster, the relationship between extract yield and composition of raw materials, brewing regimes and addition of brew- ing enzymes will be examined. It will include trials, which shows that by the right choice of brewing regime and brewing enzymes the extract yield can be significantly increased, e.g: the extract yield of well-modified malt by 1% the extract yield of malt + barley adjunct by 2% the extract yield of undermodified malt by 3% the extract yield of malt + wheat adjunct by 6% For each example the cost of extract is calculated based on recent world market prices for raw materials and enzymes.
Keywords: Extract Yield, Raw Material Extract, Yield Improvement, Cost of Extract

 

Sintesis
El extracto obtenido de la materia prima para la elaboration de la cerveza ha sido el centro de atencion por decadas. Los reproductores de plantas han seleccionado los granos grandes, cascaras delgadas y bajo contenido de proteinas para mejorar el extracto obtenido. El uso de varios adjuntos, incluyendo arroz, trigo, maiz a medio cocer y almidon han incrementado el extracto obtenido asi como tambien el uso de diferentes regimenes de elaboration de cerveza y la adicion de enzimas externas. En el presente cartel, la relation entre el extracto obtenido y la composition de la materia prima, regimenes de elaboration de cerveza y la adicion de enzimas para la elaboration de la cerveza seran examinadas. Incluira pruebas, que muestran que con la decision correcta del regimen de elaboration de cerveza y de las enzimas de la elaboration de la cerveza el extracto obtenido puede ser incrementado significativamente, por ejemplo: el extracto obtenido de la malta bien modificada en un 1% el extracto obtenido de malta + adjunto de cebada en un 2% el extracto obtenido de la malta no completamente modificada en un 3% el extracto obtenido de la malta + adjunto de trigo en un 6% Por cada ejemplo el costo del extracto es calculado basado en los precios del mercado mundial recientes de materia prima y de enci- mas.