Abstract
Specialty wort production depends on malt modification and enzymatic extract release because starch accessibility, protein breakdown, and cell-wall degradation determine wort composition and brewing efficiency. This study evaluates the effect of barley malt modification on enzymatic extract release in specialty wort systems. Malt samples with low, moderate, and high modification levels were mashed under controlled temperature rests and liquor-to-grist ratios. Extract yield, alpha-amylase activity, beta-amylase activity, fermentable sugar release, free amino nitrogen, beta-glucan concentration, wort viscosity, turbidity, and lautering performance were measured. The results show that moderately and highly modified malts produced stronger extract release due to improved endosperm breakdown and enzyme accessibility. Low-modification malt showed restricted starch conversion, higher viscosity, and slower wort separation. However, excessive modification reduced some body-supporting compounds important for specialty beer character. The study demonstrates that specialty wort quality depends on selecting malt modification levels that balance extract efficiency, fermentability, and sensory structure.