QUALITY OF WORK AND BEER WITH UNMALTED ADJUNCTS PRODUCED USING DIFFERENT MULTI STEP INFUSION MASHES

U eksperimentu je proizveden „oatmeal stout“, koji kao neslađenu sirovinu sadrži zobene pahuljice, čija je specifičnost povećani udio proteina te β-glukana. Cilj je rada bio istražiti razlike u kvaliteti proizvedenoga piva, hmeljene sladovine i sladovine proizvedene ukomljavanjima sa različitim temperaturnim stankama. Provedena su 3 različita ukomljavanja: Sa 1 stankom (66.5 °C), 2 stanke (62 i 72 °C) te 4 stanke (45, 50, 62, 72 °C) tijekom sva tri navedena postupka bila je uzorkovana sladovina, hmeljena sladovina te pivo, a na spomenutim je uzorcima mjereno više parametara, kao što su: pH, koncentracija ekstrakta, koncentracija cjelokupnog, visokomolekularnog, srednjemolekularnog, niskomolekularnog te slobodnog amino dušika, boja, gorčina, udio alkohola i viskoznostDuring The experiment "oatmeal stout" was produced which contains oatmeal as an unmalted adjunct, the specificity of which is increased content of protein and β-glucan. The aim of this study was to determine the differences in the quality of beer, hopped wort and wort produced by mashing with different temperature breaks. 3 different mashing profiles were performed: With 1 break (66.5°C), 2 breaks (62 and 72°C) and 4 breaks (45, 50, 62, 72 C). Of all three batches produced, samples of wort, hopped wort and beer were taken, and several parameters were measured, such as: pH, extract concentration, concentration of total, high molecular weight, medium molecular weight, low molecular weight and free amino nitrogen, color, bitterness, alcohol content and viscosity