USE OF UNMALTED WHEAT FLOUR IN BREWING

Abstract

Worts prepared from grists containing 25% of commercial flour made from soft wheat proved satisfactory in respect of both yield of extract and fermentability. On fermentation they gave beers which compared well with commercial pale ales with respect to flavour; they were markedly superior in respect of shelf-life and head retention to control beers brewed from all-malt grists under comparable conditions.