Characterisation of 40% adjunct wort samples for maltose-negative yeasts and non-alcoholic beer production

An approach to produce a NABLAB-suitable wort with 100% barley malt by isothermal mashing at 72 3878 °C was described by Myncke et al. (2025) (60 min at 72 °C, 10 min at 78 °C, original gravity of 3879 6.5 °P). When combined with maltose-negative yeast strains, this wort specifically enabled the production of NAB. However, the use of large proportions of unmalted adjuncts (40%) during mashing, will benefit from lower mash-in temperatures (48 °C) and exogenous enzymes to ensure sufficient starch, fibre, and protein degradation. If not addressed, this may lead to reduced extract efficiency and compromised filtration performance. To overcome these challenges, a newly developed mashing protocol for NABLAB production using high levels of unmalted cereals and pseudocereals at pilot scale was evaluated. Wort was produced at a 200 L pilot scale, with 40% of the barley malt substituted with rye malt, oat flakes, buckwheat, khorasan, or einkorn. A 100% barley malt wort was included as a reference. This dataset provides the raw material composition and the wort characterisation (sugars, amino acids, high molecular weigth protein, total polyphenol, dimethyl sulphide, aldehydes, colour, original gravity, and viscosity) of the six obtained wort samples.