Optimization of Grist Composition for Mash Production from Unmalted Wheat and Wheat Malt of Red Winter Wheat with Hybrid Endosperm Type

Since wheats used for use in brewing mainly belong to the winter red hard hybrid endosperm type, this paper examined the influence of different proportions of wheat of this type (seven varieties) in the ratio of 0–100% in the grist, both unmalted and as wheat malt. The quality of the starting wheats, the resulting malts and mashs with different added wheat proportions (100, 80, 60, 40, 20 and 0%) were examined. The obtained results show that the maximum shares of wheat/wheat malt in the infusion are significantly different between varieties of similar initial quality. However, they can differ considerably for the same variety when it is used as unmalted raw material and when it is used as wheat malt. Wheat malt can be added to the mixture in a significantly larger proportion compared to unmalted wheat. Furthermore, when an extended number of criteria (parameters) are applied, some varieties may be acceptable that otherwise would not be if the basic number of parameters were applied (total protein—TP, total soluble protein—TSP and viscosity—VIS) and vice versa. The inclusion of other parameters—filtration speed (FIL), saccharification time (SAC), color (COL), proportion of fine extract (EXT) and fermentability of pomace (FAL) (some of which have the character of so-called “cumulative parameters”)—complicates a clear classification into the aforementioned qualitative groups but also increases the number of varieties acceptable or conditionally acceptable for brewing.