Production and Characterization of Malt and Beer Produced From Wheat Varieties

Abstract The objective of this research was to produce beer using local wheat to substitute or minimize imported barley malt. The physicochemical properties of malt beer were studied and the results revealed the alcoholic content in all malt samples ranged between 3.53-6.92 European Brewery Convention (EBC), pH (5.88-6.24), moisture content (6.77-7.35%), total protein (11.39-13.9%) and total nitrogen (1.50-2.44%). Besides, the physicochemical properties of finished beer were also determined and the values of apparent extract, real extract and original extract were found in the range of 1.67-2.86 op, 3.17-4.0 op and 8.04-9.53 op, respectively. The apparent degree of fermentation, color, pH, alcoholic content, bitterness and haziness of wheat beer were found to have 66.68-82.55%, 7.16-9.40 EBC, 4.32-4.61, 3.90-5.40 (%, v,v), 11.8-15.1 and 0.98-1.2, respectively. The results of this study indicates that wheat malt can serve as an alternative raw material for breweries in addition to barley malt.