Technology Brewing And Malting Kunze Pdf Download

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AGerman book by origin that became THE reference for brewers worldwide. Every aspect of brewing is explained in a clear and practical manner: malting, fermentation, maturation, ingredients, brewery machines and techniques.

A German book by origin that became THE reference for brewers worldwide. Every aspect of brewing is explained in a clear and practical manner: malting, fermentation, maturation, ingredients, brewery machines and techniques. All illustrated with more than 800 pictures. Indispensable for every professional brewer! 948 pages. In English. Hard cover. 6th revised English edition, 2019.

Wolfgang Kunze, born on 7 August 1926 in Dresden, made an apprenticeship as Brewer and Maltster" at the Waldschlchen Brewery in Dresden (Saxony) from 1947 to 1949. Following he moved to Berlin where he began to study brewing technology at the VLB Berlin and Humboldt University. Against all the odds of the divided postwar Berlin, he graduated as a Diploma Brewing Engineer in 1952. The newly married young father decided - for family reasons - to move back to his home city Dresden which was located in the GDR. There he took a job as a teacher at the Vocational School for brewers and maltsters. What was originally conceived as an interim solution became his professional passion that occupied him for 38 years. So in the course of nearly four decades countless brewers and maltsters from across the GDR went through his classes.

Continuing his career as Director of the Vocational School Dresden, Wolfgang Kunze additionally took over the lessons for brewing technology at the Engineering School for the food industry in Dippoldiswalde (Saxony). However, he refused an offer of the Technical University of Dresden for an unscheduled promotion due to a lack of time. In 1990, Wolfgang Kunze had been replaced by its successor Herwig Bittner, who has been the head of the Vocational School Centre for Agriculture and Food in Dresden until today.

With great dedication, honesty and his Saxon humor, Wolfgang Kunze had accompanied the brewing industry up until old age. He was a regular and welcome guest at numerous trade events and on trade fairs at the stand of the VLB he was always available for an interview, a photo or even for an autograph.

His withdrawal from public life began two years ago when a serious illness weakened him. Although he temporarily recovered somewhat again, he died on January 17, 2016. Wolfgang Kunze is survived by his wife Christa, with whom he was married since 1948, three children, eight grandchildren, seven great-grandchildren and a dog.

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The aim of this study was to analyze whether it is possible to brew beer without using cereals so that the produced beverage could be easily accessible for the population suffering from celiac disease and other gluten-related disorders. Green lentil seeds were malted and then mashed using a congress mashing procedure to assess their advantages and disadvantages in the brewing process. Based on the congress mashing procedure, the mashing process needed to produce beer was developed, and beers were produced from the lentil malts germinated during malting for 96 h, 120 h and 144 h. It was possible to produce beers from the lentil malts; however, they were characterized by a lower alcohol content, lower degree of attenuation and some discrepancies between the concentrations of various volatiles (such as acetaldehyde, ethyl acetate, and 1-propanol) compared to the control beer produced from barley malt.

The plant materials used in this study were seeds of green lentil (Lens culinaris) of the Eston variety. Lentil seeds were acquired from BioPlanet company (Leszno near Warsaw, Poland). Lentil seeds, prior to the malting procedure and analyses, were manually sifted to discard damaged seeds and seeds with visible discoloration. The moisture content of the seeds before the malting process was analyzed with an MT moisture analyzer (Brabender, Duisburg, Germany). All techniques and analyses used on the raw material were carried out in accordance with relevant institutional, international and national guidelines and legislation.

The biological material used in this study was S-04 Saccharomyces cerevisiae yeast (Fermentis, Paris, France), added to the wort in the amount recommended by the producer (0.5 g per 1dm3 of wort). Yeast (8.75 g) was rehydrated in 100 cm3 of sterile, distilled water at 20 C 20 min prior to inoculation. All techniques and analyses used on the biological material were carried out in accordance with relevant institutional, international and national guidelines and legislation.

Malts of one type from different containers, after the drying process, were mixed together and transferred to tightly closed containers to prevent moisture absorption during the cooling period. Malts, as well as unmalted lentils, were ground with the use of a Bhler Miag disc mill DLFU (Bhler, Uzwil, Switzerland), according to the Analytica EBC 4.5.1 method for the subsequent analysis16.

To analyze the influence of the calcium ions on the mashing performance, 100 cm3 of distilled water in the mashing cup (at the temp. of 45 C) was substituted by 100 cm3 calcium carbonate solution (with the Ca2+ ion concentration equal to 50 mg/dm3). To analyze the influence of alpha-amylase solution, 0.01 cm3 of alpha-amylase solution was added to the mash at 70 C after the addition of 100 cm3 of water. This mashing regime allowed the analysis of the mashing properties of the lentil malts in 9 different variants:

Analysis of basic physicochemical parameters of the beer (alcohol content, extract content, density, real degree of attenuation, calorie content, beer color, and extract content of the wort) was conducted using a DMA 4500 Beer Analyzer (Anton Paar, Graz, Austria). Each beer was analyzed in duplicate, resulting in four readings per type of malt used.

The main goal of analyzing the technological properties of the malts is to assess whether the analyzed malt is characterized with parameters that would allow it to be used in the brewery to create wort. The best malts used in traditional beer brewing should yield a high volume of wort, characterized by a high extract content, quick saccharification time, short filtration time and pH in the range of 5.6 to 5.83. The technological parameters of malts produced in this study are presented in Table 1 and were far from optimal but nevertheless better than those of all legume malts produced in previous studies4,5.

Data acquired in this study show that there is a possibility of producing cereal-free beers using only slightly changed methods used in the malting and brewing industry. Lentil malt produced by the method described in this manuscript can be successfully mashed with the use of only one type of external enzyme (α-amylase). However, the technology and methods of cereal-free beer brewing, using legume malts as substrates, are still very novel techniques, and beers produced in this way are characterized by some technological shortcomings. Beers produced from lentil malt are characterized by a lower degree of attenuation (which could be an advantage in the production of low-alcoholic beers) and lower calorie content than beers produced solely from barley malt. Additionally, various volatile components in the beer brewed from lentil malts are present in lentil beers in higher concentrations than in the beer brewed from barley malt, which could lead to various off-flavors in the perceived aroma. Results of the sensory analysis show, that the beers produced from the green lentil malt are not characterised with aroma or taste which is very distinct of the aroma of typical beer produced from barley malt. These results might indicate that there is a possibility of compiling recipes for the production of cereal-free beers adequate for people suffering from celiac disease or other gluten-related illnesses, which could be indistinguishable from typical beers popularly consumed throughout the world.

A.G. designed the experiment, prepared investigated material, performed analyses, applied statistics and wrote main manuscript text. All authors reviewed the manuscript. J.K.-R. supervised and administered the project.

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VLB Berlin (Versuch- u. Lehranstalt fr Brauerei in Berlin) is the owner of the Institut fr Grungsgewerbe und Biotechnologie zu Berlin (Institute for Fermentation and Biotechnology, Berlin). It is an institute in Berlin's Wedding district that provides research, training, education and service for the brewing industry.[1]

Its education side which cooperates with Technische Universitt Berlin which are in English or Russian includes Certified Brewmaster six-month courses which are attended by worldwide brewers including August A. Busch IV.[2][3][1][4]

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