Triticale and triticale malt: Part III: First brewing trials with triticale malts

The first lest brews with two selected triticale malts with a triticale mal t share of 30, 40 and 50%, respectively, in the grit, were produced in comp arison with a 100% pilsner malt brew. The triticale percentage of malt in t he grist increased the brew house yield. The wort and beer with a proportio n of triticale malt had a clearly higher viscosity because of the high pent osan content. The triticale beers have clearly lower tannin content, higher molecular protien factions, clearly better foam, obviously poorer filterab ility and were more susceptible to protein haze. From the sensoric point of view they were palateful, aromatic, pure and will be certainly well suited as cellar unfiltered haze beers or even yeast wheat beers.