Brewing with 10% and 20% Malted Lentils—Trials on Laboratory and Pilot Scales

Lentils, a popular foodstuff worldwide, are gaining more interest for their use in alternative diets. In addition, we observing an ever-growing demand new raw materials the malting and brewing industry overall rising low-gluten lifestyle. Therefore, this study, malt was produced from green lentils used both laboratory- pilot-scale trials. Malted were as 10% 20% adjuncts at laboratory scale, following Congress mash procedure, most important parameters (e.g., filtration time, pH, color, extract, fermentability) of wort beer samples analyzed with special focus on concentrations metal ions (Mg2+, Ca2+, Zn2+, Fe) wort. The production lentil adjunct then scaled up to 1 hl, several analyzed, including gluten content foam stability. results showed that decreased by circa 35% stability enhanced approximately 6% when adding malt. Furthermore, reduced time 17%. A trained panel evaluated sensorial qualities beers. Overall, shows promising its potential brewing.