Method of mashing and lautering
US4228188A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 6, 1978 |
| Grant date | Oct 14, 1980 |
| Priority date | — |
| Expiry date | Mar 6, 1998 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12C7/14
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An improved method of mashing and lautering. A mash is formed having a high malt to water ratio in the range of about 0.30 to 0.45 to 1. After mashing, and prior to lautering, the mash is diluted with water to produce an equivalent malt-to-water ratio below 0.25 to 1 and generally in the range of about 0.19 to 0.22 to 1. The diluted mash is then lautered by standard procedures to separate the wort from the spent grains. Due to the high concentration of malt in the mash, the conversion yield, or the amount of dissolved solids extracted from the malt, is increased and the dilution prior to lautering not only reduces the time for lautering but also upsets the concentration equilibrium between the liquids and grains, causing a further improvement in the extract yield.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.