The Effects of Increased Steeping Temperatures on Enzyme Development in Malt

Malts produced by steeping at 30 °C for a total of 24 h including two air rests, frequently give the same results in routine analyses as do malts produced by steeping at 16°C for longer periods. However, the corresponding worts often filter more slowly under controlled laboratory conditions. The increased steeping temperatures can delay or reduce development of endopeptidase and β-glucan solubitase, but generally have little effect on the activity of α-amylase, carboxypeptidase, or endo-β-glucanase. The problems with wort separation are most probably due to high molecular weight β-glucan and disulphide-linked hordein persisting at the end of malting.