# Brewing with 10% and 20% Malted Lentils--Trials on Laboratory and Pilot Scales
## Results and Discussion
### Pilot-Scale Brewing Trial
#### 3.2.2 Saccharification Time  
After reaching the 72 \({}^{\circ}\)C rest, iodine negativity was obtained in less than 10 min for all mashes. These results indicate the ideal breakdown of starch chains and good enzymatic activity. A longer saccharification time (up to 30 min) was observed in the laboratory-scale trial. At the pilot scale, the Congress mass procedure was adjusted to a mashing regime with several different temperature rests in order to achieve more intense breakdown of starch by amyloidic enzymes. To assure the breakdown of proteins potentially introduced to the mash by the lentil malt adjunct, mashing-in was carried out at 50 \({}^{\circ}\)C and the temperature was held for 10 min. At this temperature, cytolytic enzymes, such as \(\beta\)-glucanases, are also active. Specific mashing rests at 62, 68 and 72 \({}^{\circ}\)C were implemented to directly target the amyloidic enzymes. The highest enzyme activity of \(\beta\)-amylase is at around 62 \({}^{\circ}\)C, whereas that of \(\alpha\)-amylase is at around 72 \({}^{\circ}\)C [40]. The mashing rest at 68 \({}^{\circ}\)C, where both enzymes are active, was performed for additional reassurance in order to achieve complete and rapid saccharification.  
\begin{table}
\begin{tabular}{c c c c} \hline \hline  & **BM** & **BM + 10\% LM** & **BM + 20\% LM** \\ \hline Mash analysis & & & \\ Odor & Normal & Normal & Normal \\ Saccharification time (min) & \textless{}10 & \textless{}10 & \textless{}10 \\ Lautering time (min) & 93.6 \({}^{\circ}\) \(\pm\) 1.2 & 81.7 \({}^{\circ}\) \(\pm\) 1.5 & 77.3 \({}^{\circ}\) \(\pm\) 2.1 \\ Wort analysis & & & \\ Free amino nitrogen (mg/L) & 390.3 \({}^{\circ}\)\(\pm\) 15.1 & 311.5 \({}^{\text{b}}\)\(\pm\) 13.9 & 280.8 \({}^{\text{a}}\)\(\pm\) 14.2 \\ PH & 5.92 \({}^{\text{a}}\)\(\pm\) 0.02 & 5.96 \({}^{\text{ab}}\)\(\pm\) 0.04 & 6.01 \({}^{\text{b}}\)\(\pm\) 0.04 \\ Color (EBC unit) & 41.3 \({}^{\text{a}}\)\(\pm\) 1.1 & 48.9 \({}^{\text{b}}\)\(\pm\) 0.8 & 54.1 \({}^{\text{c}}\)\(\pm\) 0.5 \\ Extract (\({}^{\circ}\)Plato) & 10.57 \({}^{\circ}\)\(\pm\) 0.12 & 10.20 \({}^{\text{b}}\)\(\pm\) 0.12 & 9.48 \({}^{\text{a}}\)\(\pm\) 0.12 \\ Beer analysis & & & \\ Free amino nitrogen (mg/L) & 191.5 \({}^{\text{a}}\)\(\pm\) 12.6 & 202.1 \({}^{\text{a}}\)\(\pm\) 14.7 & 200.0 \({}^{\text{a}}\)\(\pm\) 5.9 \\ pH & 4.51 \({}^{\text{a}}\)\(\pm\) 0.10 & 4.63 \({}^{\text{ab}}\)\(\pm\) 0.09 & 4.72 \({}^{\text{b}}\)\(\pm\) 0.07 \\ Color (EBC unit) & 37.7 \({}^{\text{a}}\)\(\pm\) 0.6 & 46.4 \({}^{\text{b}}\)\(\pm\) 0.9 & 51.5 \({}^{\text{c}}\)\(\pm\) 0.5 \\ Apparent extract (\({}^{\circ}\)Plato) & 2.24 \({}^{\text{a}}\)\(\pm\) 0.16 & 2.14 \({}^{\text{a}}\)\(\pm\) 0.16 & 1.96 \({}^{\text{a}}\)\(\pm\) 0.15 \\ Apparent degree of fermentation (\%) & 78.75 \({}^{\text{a}}\)\(\pm\) 1.39 & 79.05 \({}^{\text{a}}\)\(\pm\) 0.72 & 79.10 \({}^{\text{a}}\)\(\pm\) 1.66 \\ Bitterness (IBU) & 19.3 \({}^{\text{a}}\)\(\pm\) 0.4 & 20.0 \({}^{\text{a}}\)\(\pm\) 0.6 & 21.2 \({}^{\text{b}}\)\(\pm\) 0.6 \\ Total polyphenols (mg/L) & 200.1 \({}^{\text{a}}\)\(\pm\) 5.8 & 216.1 \({}^{\text{b}}\)\(\pm\) 2.3 & 230.5 \({}^{\text{c}}\)\(\pm\) 2.2 \\ Total carbohydrates (g/100 mL) & 2.66 \({}^{\text{b}}\)\(\pm\) 0.14 & 2.40 \({}^{\text{ab}}\)\(\pm\) 0.20 & 2.04 \({}^{\text{a}}\)\(\pm\) 0.22 \\ Foam stability (s) & 297.9 \({}^{\text{a}}\)\(\pm\) 0.5 & 307.0 \({}^{\text{b}}\)\(\pm\) 0.3 & 316.3 \({}^{\text{c}}\)\(\pm\) 0.3 \\ \hline \hline \end{tabular} Values are means \(\pm\) standard deviation (n = 3). Superscript letters indicate significantly different groups (\(\geq\) 0.05), starting from \({}^{\text{a}}\) for lower values (BM = Barley Malt; LM = Lentil Malt).  
\end{table}
Table 4: Results of analyses during and after the brewing process—Brewing with 10% and 20% malted lentils at the pilot scale.