Wpływ warunków słodowania ziarna gryki na zawartość ekstraktu, barwę oraz lepkość brzeczek laboratoryjnych (kongresowych)
The impact of buckwheat seed germination conditions on the content of extract, colour and viscosity in congress mash

Summary/Abstract: The aim of the study was to evaluate the impact of different buckwheat (Fagopyrum esculentum var. Kora) malting conditions on extract content, color and viscosity of congress worts produced by mashing obtained malts. A cyclical effect of steeping and temperature of germination was verified. Malting process included of the following steps: steeping, germination, kilning and removing the malt rootlets. Steeping step was performed periodically for 12 hours at 10°C (2 hours water, 2 hours no water). The soaked seeds were subjected to germination at 10°C, 12°C and 15°C, then the malt was dried at 45°C for 3 days. All malt samples were mashed according to the ECB –4.5.1 method. After mash filtration, congress worts analysis were performed. Depending on the malted conditions, wort extracts obtained in the range of 6.0-6.8 Plato, malt extractivity varied from 56.3 to 65.9%, while the color of wort resulted from straw to gold (5.4-7.5 ECB). Worts derived from malt buckwheat were characterized by high viscosity (2.05-2.20 mPa·s), making filtering the mash a difficult.

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