Jonas Trummer
UR Kraków, Poland

RAW MATERIALS & TECHNOLOGIES
Keywords: lentils, malting

Lentils are a common source of food throughout the whole world. In this research we asked if commercial lentils can be germinated and kilned in order to get a malt which is suitable for wort production.

Different properties, such as the moisture content, extract content, pH and color as well as others going along with the classic congress mash regime have been analysed. Additionally the pasting properties of the produced malts were measured. Lentil malt production have been differed in length of germination (one or two days) and end temperature of kilning (80, 100,120 °C).

This resulted in six different lentil malts, which showed a need for additional technical enzymes when performing congress mash. Sufficient extract contents up to 60 % w/w d.m. for wort production have been reached, with better results in higher kilning temperatures.

The pasting behaviours showed sufficient results comparable to barley malt, when technical enzymes were added. Overall, the use of lentils for malting and wort production has been determined as possible.