Does anybody know what the solubility rates of protein are (as opposed to malt sugars) with respect to lautering? I am wondering if higher efficiency leads to a smaller or greater mouthfeel, while assuming that tannins have no effect.
Basically, though, it seems to me that malt sugars are more soluble than malt proteins, so that lower brewhouse efficiency leads to less body (and I suppose poorer head retention). I understand that tannins have an effect on the perception of mouthfeel, but that is a concern for another thread. So, just dealing with the theoretical considerations on lautering, what should we see in terms of protein/sugar ratios in worts with differing efficiency?
Thanks for you help,
Bill
Basically, though, it seems to me that malt sugars are more soluble than malt proteins, so that lower brewhouse efficiency leads to less body (and I suppose poorer head retention). I understand that tannins have an effect on the perception of mouthfeel, but that is a concern for another thread. So, just dealing with the theoretical considerations on lautering, what should we see in terms of protein/sugar ratios in worts with differing efficiency?
Thanks for you help,
Bill
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