Technical Session 17: Mashing Session
Jens Voigt, Technische Universität München Weihenstephan
Co-author(s): Andreas Richter and Thomas Kraus-Weyermann, Weyermann Specialty Malts, Bamberg, Germany
ABSTRACT: The goal of this work was to show the effects of
mashing procedures on the process performance and resulting quality of
beers. Three different, classic beer styles (German pilsner, American
pale ale, and Bavarian dunkel) were brewed in a 250 L pilot scale. Each
beer style was produced in three variants using different mashing
regimes: single step infusion, multi-step infusion, and decoction The
recipes for the malt bill, fermentation procedure, and storage
parameters were identical. Each of the three trial beers were compared
in terms of analytical and sensory parameters to explore the influence
of mashing regime. While the differences in sensory analyses were not
too large, the paper shows that choosing simpler mashing procedures
still resulted in very acceptable qualities and characteristic sensory
values. The paper reports that not only the originally preferred methods
of brewing led to high quality products, but alternative mashing
regimes also provided good options, especially if the brewing process
equipment only allowed limited possibilities.
Jens Voigt
received a diploma engineer (M.S.) degree in brewing and beverage
technology from TU München-Weihenstephan, Germany, in 1985. He started
his career with A. Steinecker GmbH, Freising, as a technical engineer in
brewhouse, fermentation, and filtration equipment. He held sales,
product, and manager positions with Steinecker until 1995. From 1988
until 1992 he worked on his doctorate in the brewing technology of beer
foam from Weihenstephan (Prof. Dr. Narziß). In 1996 he joined Doemens
Brewing School in Munich, Germany, as managing director. In late 1997 he
joined Heinrich Huppmann GmbH, Kitzingen, Germany, as key account
manager for brewery equipment and was managing director of brewmaxx, a
supplier of software solutions for the brewing industry. Since early
2004 he has been a research associate with Karl Sommer (mechanical
engineering and process technology) at the WZW (Wissenschaftszentrum
Weihenstephan [Center of Life Science, Technische Universität
München-Weihenstephan]) working on brewing and beverage process
technology issues. He is a member of MBAA and IBD, the editorial board
of the Journal of the Institute of Brewing and MBAA Technical Quarterly. He is a publicly certified expert in brewing and beverage technology.
VIEW PRESENTATION 58