OPTIMIZATION OF THE EXTRACT WITH OBTAINING BEER WORT

Abstract

The paper presents an experimental and mathematical justification for the yield of the extract depending on the amount of extruded barley used instead of a part of barley malt in the preparation of beer wort. It was found that the use of extruded barley as a replacement for a part of barley malt in an amount of 25% can increase the yield of the extract by 2.8% in the preparation of beer wort by the classical method of mashing with an initial temperature of 40°C.