# Brewing with 10% and 20% Malted Lentils--Trials on Laboratory and Pilot Scales
## 2 Materials and Methods  
Raw materials: Green lentils (_Lens culinaris_), which were cropped and harvested in Canada and obtained from a Polish supplier (Tesco Polska Sp. z o.o., Krakow, Poland), were used for malting. Barley malt used for brewing was obtained from IREKS GmBH (Kulmbach, Germany) and the hops used were obtained from PolishHops Sp. z o.o. (Karczinska, Poland). Maling: lentils were steeped and germinated in an aerated cabinet (Q-Cell 240, PolLab sp. K., Wilkowice, Poland). A Memmert SLL 400 drying oven (Memmert GmbH & Co. KG, Schwabach, Germany) was used for drying and killing. The steeping process was performed at 20 \({}^{\circ}\)C for 16 h, and germination was performed at the same temperature for 48 h, with subsequent drying and killing at a temperature of 50 \({}^{\circ}\)C for 5 h and 120 \({}^{\circ}\)C for 3 h. The moisture content of the lentil malt was 4.62% \(w/w\) d.m. The lentils were frequently turned during germination and killing. The moisture content after killing was measured with a Radwag MAC 50 moisture analyzer (Radwag, Radom, Poland). Steeping, germination and killing regimes were chosen after several pre-trials in order to achieve maximum lentil malt extract content and satisfactory aroma attributes (see [PERSON] et al. [34])  
Brewing at the laboratory scale: Fine milling of both barley and lentil malt was performed with a WZ 1 knife mill (Zaklad Badawczyk, Bydgoszcz, Poland) Wort and beer production with lentil malt adjuncts at the laboratory scale was carried out according to the Congress mash procedure (EBC 4.5.1). Brewing at the pilot scale: Both barley and lentil malt were milled with a two-roll malt mill (Maltmill(r), Jack Schmiding Productions Inc., Marengo IL, USA). Wort and beer with lentil malt adjuncts were produced in a 100 L experimental brewhouse (Oxeria, Sp. z o.o., Krakow, Poland) of the University of Agriculture in Krakow. The equipment consists of a mash tun, lauter tun, wort kettle, whirlpool, plate heat exchanger and three 45 L cylindro-conical unitanks (SS Brewtech, Wildomar CA, USA). Three different brews in the style of a light dark beer [35], were produced in triplicate. The aim was to produce a dark-colored beer with an extract around 10 \({}^{\circ}\)P. The intention was to have lower gluten content without diluting the aroma. The reference brew was produced with 96.2% Pilsnermalt and 3.8% Chocolate malt. With the addition of 10% or 20% lentil malt, the amount of Pilsner malt was decreased accordingly. The brews were calculated to have a pre-boil volume of 80 L. The mashing regime was: 50 \({}^{\circ}\)C/10 min rest, heating to 62 \({}^{\circ}\)C/20 min rest, heating to 72 \({}^{\circ}\)C/30 min rest and heating to 78 \({}^{\circ}\)C/mashing off. The heating rate of the brewhouse, as set by the manufacturer, was 0.75 \({}^{\circ}\)C/min. Hops were added during boiling at 60, 30 and 5 min before the end, as well as at the end of boiling. The hop varieties used were Polish Marynka at the beginning and Polish Lubelski for the other additions in order to reach an overall bitterness of 20 international bitter units (IBU). The worst was cooled to 20 \({}^{\circ}\)C and pitched with 1.5 g/L of W34/70 dry yeast (Lesaffre, Marcq-en-Baroeul, France). The young beer was cooled to 14 \({}^{\circ}\)C in the first 24 h and fermented for 9 days, after which it was transferred to kegs for maturation. The pitching rate and fermentation temperatures were chosen according to standard procedures of industrial breweries. Maturation was performed for 6 weeks at 8 \({}^{\circ}\)Cellar temperature. Mash, wort and beer analysis: The brewing analyses were performed according to the standard procedures in the latest versions of the European Brewery Convention (EBC) [36] or the Mitteleuropaische Brautechnische Analysekommision (MEBAK) [37].