Cold mashing - Analysis and optimization of extraction processes at low temperatures in the brewing process

¹ Pfeifer & Langen GmbH & Co. KG, Aachener Straße 1042a, D-50858 Köln, Germany
² Technische Hochschule Köln, Institut für Anlagen und Verfahrenstechnik, Betzdorfer Str. 2, 50679 Köln, Germany

^* Corresponding author: frank.roegener@th-koeln.de

Abstract

According to indications, already 5,000 years ago beer was brewed without heating the mash, i.e. in the cold mash process. Applying this old method, the question arises to what extent this traditional knowledge can be integrated into today's brewing processes and to produce new beer styles at reduced energy consumption. Since cold mashing is hardly explored, this work is dedicated to in-depth analysis from a process and brewing point of view. Based on theoretical considerations of the mashing process, cold mashing formulations were estimated and analysed. Parameters for the experimental investigations were temperature, particle size of grinded grains, mixing ratio between malt and water, mashing time and the application of various multistage extraction processes. Additionally, at the optimum cold mashing conditions, a brew of about 10 L was produced, which confirmed the positive effects of the application of cold mash: Fermentation time is significantly reduced due to the composition of the cold-extracted malt components.