Why would we choose to achieve less-than-100% conversion of gelatinized starch to fermentable sugars? What impact does this lack of conversion have on the final beer product at the time of tasting? Discuss the role of non-fermentables that result from the mash process and their impact on beer product quality/product design.
Mashing at lower temperatures results in more fermentable sugars and subsequently a higher alcohol production during fermentation. 100% conversion of gelatinized starch to fermentable sugars only takes place at high temperatures, So we choose to achieve less-than-100% conversion of gelatinized starch to fermentable sugars.
There is change in the flavor of the beer at the time of tasting, if there is lack of conversion of gelatinized starch.
Dextrin is the nonfermentable in the mashing process. Dextrins are tasteless carbohydrates that hang around, adding some weight and viscosity to the beer. Also it contribute to the body and mouthfeel of the final beer.
Get Answers For Free
Most questions answered within 1 hours.