SELECTION OF THE MASHING MODE IN THE PREPARATION OF BEER WORT BY USING THE WHEAT MALT

In recent years, according to the sharp increase in number of breweries and high competition on consumer market, it is very important extend raw material base industry range produced beer from recommended materials. One ways expand developing recommendations for use new zoned varieties barley, particular as well special malts, wheat malt, development recipes technologies producing. As known, wheat, rye, malt these cereal crops are processed a greater extent at present. Along with traditional types cereals, such cereals amaranth, buckwheat, triticale, sorghum, oats, etc. used. Among listed alternative crops, should be noted most promising type Wheat (Triticum) an herbaceous annual plant family. Hard (T. durum) soft aestivum) important. Both species holo-grain, i.e., grain covered fruiting seed shells, fused consisting several layers cells, do not have flower (chaff) shells. At present time, high-yielding winter spring (T.aestivum) mainly cultivated. This has loose floury grains rather low protein content. It that unmalted rarely used brewing. because this leads significant deviations technological process, particular, filtration wort slows down, reduces colloidal stability final product. same some advantages over barley. The article deals effect different amounts mashing percentage modes barley selected experimentally.