Selection of Malt
The matter first fundamental one for the fermentation of the beer is Malt; it provides appropriate substrates and enzymes to obtain a extrato solubl.e or must. Malt must easily provide that extract and of cheap form; also it must provide husk that forms an effective filter bed for the clarification of wort. In sequence to obtain reasonable as uniform raw materials as it is possible and to a cost, the brewers settle down espicificaciones very fit. These specifications depend on the analìticos methods, reason why the analysis of Malt acts two as To consider the value that stops the brewer has Malt. To constitute the base of the commercial transactions.	From until now said it is easy to deduce that the brewer needs to know. Water content Protein or total nitrogen Obtainable extract of crudely ground fine Malta and Soluble nitrogen content of the extract Enzymatic activity Fermentesibilidad of the extract Color Some manufacturers of beer are interested in the hardness of Malt, viscosity, content of betaglucanos and amino acids of the extract.
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