Barley

The use of barley over other cereal adjuncts offers significant advantages to the brewer. Since its starch has a similar gelatinisation temperature (53-58˚C) to malted barley (61-65˚C) it can be easily incorporated into conventional malted barley mashing procedures. Its endogenous ß-amylase ensures maltose production during mashing. Likewise, the presence of a husk can aid mash filtration through a traditional lauter tun. However, because of its low endogenous enzyme levels and high levels of unmodified cell wall components, brewing with raw barley presents many processing difficulties to the brewer. Whether you are brewing with minor quantities of raw barley or a 100% raw barley grist, Kerry Ingredients & Flavours has products to optimize your processing needs.

The following table summarises the typical problems of barley brewing, highlighting the Kerry Ingredients & Flavours range of enzymes and beer ingredients needed to optimize beer quality.

Typical problems	Our Solutions
Poor mash or beer filtration	Promalt, Bioglucanase, Biocellulase
Insufficient levels of free amino nitrogen	Promalt, Bioprotease
High mash viscosities and starch positive wort	Hitempase
Wort clarity	Whirlfloc
Limited vitamins, essential salts and amino acids for yeast	Yeastex

Related product:
Hitempase
Whirlfloc
Yeastex