Restriction of Proteolysis in Mashing by Using a Mixture of Barley and Malt

When using a mixture of two different malts, the wort nitrogen content remains in some cases lower than the value calculated according to the proportions of each malt. A similar effect can be obtained by the use of a mixture of malt and barley, and is especially seen in the amino acid content of the wort; this fall is caused by proteolytic inhibitors present in barley. The presence of both large and small molecular inhibitors has been demonstrated. A mixture of equal parts of barley and malt extracts gives a 50% inhibition of the endopeptidase activity. Owing to these inhibitory effects, the use of barley together with overmodified malt is advantageous in mashing.