Practical investigations on the possible impact of mash separation time on beer flavor and its flavor stability. Influence of the husk fraction.

van Waesberghe, J.W.M.

Abstract
The influence of malt husks in the mash on the flavour and flavour stability of the finished beer was investigated in relation to the malt/adjunct ratio, maceration time and the characteristics of the husk fraction in the grist. It appears from the results that shortening the contact times during mash separation and sparging can have a beneficial effect on flavour stability, particularly where the husk fraction is fairly finely milled.
Keywords : beer flavour husk mash separation stability time