Abbreviated brewing techniques using air classified malt flour. part ii. brewing techniques.

Van Gheluwe, G. and Weaver, R.L.

Abstract
The new technology developed in recent years, particularly in the field of air classification, may make it possible to abbreviate the brewing process considerably. Air classified malt flour, with at least 90% solubles, was used in various pilot plant brews using a one kettle operation for mashing and boiling. Several variations of this process are presented including the use of air classified wheat starch or barley starch as adjunct. The main advantages of such a process are the simplified brewing operation with no lautering, improved extract yield and stability, considerable energy savings and overall reduction in pollution loading.
Keywords: accelerated brewing flour malt mashing process