Optimizing malting conditions for the old Sicilian durum wheat landrace Perciasacchi: Effects of steeping time and temperature on malt and beer quality

Recent trends favor using durum wheat malt as a substitute for barley malt, offering craft brewers new opportunities and meeting the demand for unique beer styles. This study investigated the malting process of the Sicilian durum wheat variety Perciasacchi, focusing on the impact of steeping conditions on malt quality. Four malting trials were conducted, varying steeping times (9 and 13 hours) and temperatures (15°C and 25°C). The physicochemical properties of the resulting malts and worts were analyzed and compared to commercial wheat malt to identify optimal conditions. The highest-performing malt was used in microbrewing, and the beer underwent sensory evaluation. The malt steeped at 25°C for 13 hours showed increased extract yield, enzyme activity, free amino nitrogen, and fermentability, along with reduced β-glucan content and wort viscosity. In contrast, malts steeped at 15°C demonstrated insufficient modification, evidenced by lower enzyme levels and longer saccharification times. Beer brewed from the optimal malt exhibited improved sensory attributes, including a complex flavor profile, better foam retention, and lower turbidity compared to beer made with commercial malt. Sensory analysis highlighted enhanced wheat aromas, fruity notes, and fewer off-flavors. This study underscored the potential of landraces like Perciasacchi for producing high-quality malts and innovative flavors. • Higher steeping time and temperature showed optimal quality of durum wheat malt. • Higher steeping time and temperature boosted enzyme activity and extract yield. • Steeping at 25°C improved starch degradation and overall malt modification. • Perciasacchi beer had complex aromas and fruitier flavors with fewer off-notes.