No. 6. 



DEPARTMENT OF AGRICULTURE. 



593 



Dry matter 



Protein 



Fat 



Starch and sugar 



Other nitrogen-free extract, 

 Total nitrogen-free extract, 



Crude fiber 



Ash 



Brtviing. In brewing, a "wort" or water solution of the malt 

 is prepared. For this purpose the malt is ''mashed" or mixed with 

 a certain quantity of water and kept at 167 degrees F. for five or 

 six hours. By this process not only are the water-soluble ma- 

 terials present in the malt, taken into solution, but the diastatic 

 ferment acts further upon the starch, converting it into sugars 

 and dextrin. The wort is then separated from the undissolved 

 materials, which remain as the spent malt or brewers' grains. Be- 

 fore the removal of the wort, the grains are allowed to settle out; 

 the albumin that is coagulated in the mashing separates in part 

 with the grains and in part with the remaining starch as a smeary 

 mass overlying the grains. One-third of the kiln-dried malt remains 

 in the grains, so that 100 parts of barley yield 26 fjarts of dried, or 

 110 parts of wet brewers' grains. 



Wheat is sometimes malted and used for making "weiss beer." 

 Since it has no hull, the residual grains are more valuable than 

 those of barley. 



Corn and rice, in a ground condition and freed from their em- 

 bryos, are used in American breweries, and the latter in those 

 of North Germany and Norway for the preparation of an export 

 beer low in albuminoids. The starches of these grains are less 

 vigorously attacked by diastase than barley malt starch; hence the 

 grains from these mixtures with raw cereals, are richer in starch. 



The ''grains" contain of the malt constituents, all the hulls, the 

 undissolved starch and other bodies of slight solubilitv, uearlv all 

 the fat and of the proteids, both the insoluble portion and that 

 fraction of the soluble proteids that is coagulated in the mashing 

 process and separates with the grains. 



According to E. Pott the grains contain 65 per cent, of the nitro- 

 genous materials of the malt and 20 per cent, of the nitrogenous 

 free extract; Behrend states that there remain in the grains, of the 

 original materials of the malt: 



