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Kaffircorn malting and brewing studies. VI.—Starch content of kaffir beer brewing materials

✍ Scribed by M. M. von Holdt; J. C. Brand

Publisher
John Wiley and Sons
Year
1960
Tongue
English
Weight
406 KB
Volume
11
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

Starch was determined in kaffir beer brewing materials by a modification of the method of MacWilliam et al. Kaffircorn grains contained 61·1–69% starch; kaffrcorn malts 45·9–61–2% and maize grits and maize meals 71·8–81–7%. The starch content of the spent grains from different breweries varied widely, from 14·7 to 50·3%. In a trial brew, 40·7% of the starch in the raw materials escaped degradation during mashing, 32·8% appearing in the final beer and 7·9% in the spent grains.

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