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Možnosti výroby piva z koncentrátů
Dufková, Renáta
The main aim of this master thesis called „Options of producing beer from concentra-te“ was producing 10 beer variants using wort concentrate as well as brewer´s malt. The theoretical part deals with the ingredients that are used in beer production, technology of producing beer from these ingredients as well as from the wort concentrate. In the literary research wort extracts are described further. In the practical part malt extracts from Bruntál Malt House were used. In beer production malt (Pilsen, colouring and wheat) and malt extracts, both liquid and dried (non-diastatic, bakery, colouring, dark extract, medium dried, extra light dried and wheat) were used. Beers produced were physically-chemically assessed after maturing. At each sample a content of volume and weight alcohol, a real and an apparent extract, an initial wort extract, a level of fermenting and pH were specified. Sensory analysis of all samples was made. Lager beer and non-diastatic malt extract showed the best results after analyzing with FermentoFlash analyser and were assessed the best in the sensory analysis. A part of the practical section was a chemical specification of malt extracts, where the content of proteins at all samples was specified. Moreover, at liquid malt extracts the content of refractometric dry solids was specified. At extracts the content of refranctometric dry solids was in balance, while the content of proteins was slightly changeable.
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Možnosti sladování vybraných obilovin pro výrobu speciálních piv
Dufková, Renáta
The bachelor thesis: "Possibilities of selected malting cereals for the production of special beers" is mainly engaged in the processing of malt. The introduction of the theoretical part deals with raw materials used for beer production. The next part involves the production of beer. The main part of the work handles with production of barley malt. Malting consists of input and grain cleaning, steeping, germination and kilning. Theory is concluded by processing malts, which are made from other grains (wheat, oats, rye, corn, triticale, sorghum, rice, naked barley, buckwheat, millet, kaluznice, quinoa, amaranth and dochan). The thesis contains a practical part, which includes the malt production from wheat and naked oats.
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