The technological potential of triticale in brewing is determined by high enzymatic activity and low starch gelatinization temperature (59–65 °C), which allows it to be used as malt or an adjunct.
In the reference
8
varieties
crop Triticale,
where this is mentioned in the description.
Triticale possesses high alpha-amylase activity, making it possible to mash the grain without prior boiling. Beer brewed with this raw material acquires characteristic nutty or spicy notes, a full body, and enhanced foam stability due to the high content of protein compounds.
The main limitation in using this crop is the elevated content of pentosans and soluble protein. These components significantly increase wort viscosity, which reduces the filtration rate and can lead to haze in the finished product; therefore, it is recommended to limit the proportion of triticale in the grist to 20–50%.
General information about the subject — on the page
Malting quality.
Varieties of Triticale mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.