In this work there were determined properties of worts obtained by the congress mashing of the Pilzen type malts with the addition of 50% of unmalted grain, in the form of gelatinised grist of barley or Triticale grain, and with the addition of enzymatic preparation Ceremix 2XL. It was observed that the addition of 50% of grain with preparation Ceremix 2XL allows to obtain worts with the properties similar to those obtained from the malt without additives. The addition (50%) of the traditional unmalted grain in the form of barley grain changes the properties of thickened worts in a lesser degree than the addition of the same amount of Triti-cale grain.