Cold mashing - Analysis and optimization of extraction processes at low temperatures in the brewing process

According to indications, already 5,000 years ago beer was brewed without heating the mash, i.e. in cold mash process. Applying this old method, question arises what extent traditional knowledge can be integrated into today's brewing processes and produce new styles at reduced energy consumption. Since mashing is hardly explored, work dedicated in-depth analysis from a process point of view. Based on theoretical considerations process, formulations were estimated analysed. Parameters for experimental investigations temperature, particle size grinded grains, mixing ratio between malt water, time application various multistage extraction processes. Additionally, optimum conditions, brew about 10 L produced, which confirmed positive effects mash: Fermentation significantly due composition cold-extracted components.