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The use of barley over other cereal adjuncts offers significant advantages to the brewer. The starch has a similar gelatinisation temperature (53-58˚C) to malted barley (61-65˚C) allowing it to be easily incorporated into conventional malted barley mashing procedures. Its endogenous ß-amylase ensures maltose production during mashing. Likewise, the presence of a husk can aid mash filtration through a traditional lauter tun. However, because of the low endogenous enzyme levels and high levels of unmodified cell wall components, brewing with raw barley presents many processing difficulties to the brewer. Whether you are brewing with minor quantities of raw barley or a 100% raw barley grist, Kerry has products to optimise your processing needs.

The following table summarises the typical problems encountered with barley brewing, highlighting Kerry's range of enzymes and beer ingredients needed to optimise beer quality.

Typical Problems

Our Solutions

Poor mash or beer filtration

Promalt™, Bioglucanase, Biocellulase

Insufficient levels of free amino nitrogen

Promalt, Bioprotease

High mash viscosities and starch positive wort


Wort clarity


Limited vitamins, essential salts
and amino acids for yeast