14-16 Flashcards
six row barley is
higher protein, higher DP(enzymes), lower extract, used for adjunct brewing
2 row barley
lower protein, lower enzymes, higher extract, lower levels of adjuncts in brewing
steeping
Steeping - Enables barley to absorb sufficient water for germination and hydration of endosperm
germination
Germination - Permits growth of embryo under control
kilning
Kilning - Lowers the moisture of the green malt to 4-5% (colour, aroma and flavour development)
typical kilning temperatures are
50-85 C
24-48 hrs
lowers moisture to 4-5%
typical germination temperature are between
14-20 C
3.5-4.5 days
42-45% moisture
typical steeping temperatures are
12- 18 C
36-48 hr
enables water and hydrolytic enzymes to move throughout endosperm
DP
diastatic power (enzymes)
drying phase of kilning
lower temp higher airflow (50-60C)
Curing phase
start at 10% moisture end at 4% (70-85C)
- stop growth and modification of malt at the end of germination
- develop unique colours flavours and aromas
roasting green malt
- stop growth and modification of malt at the end of germination
- develop unique colours flavours and aromas
Base malts goal is to
preserve the enzymes and provide starch(extract)
lager and pilsner malt may have
DMS precursor
green grassy aroma
colour malts kiln off temp usually
85-115C
contribute body, colour, aroma and mouthfeel
pale ale malts
removes grassy and DMS precursors
malty, biscuit w/ toffee and caramel notes
mild malts
rich nutty, toffee caramel
Vienna malts(wiener malz)
strong nutty, toffee
used in European golden lagers
Munich malts(munchener malz)
aroma-rich
strong nutty flavour
amber malts
biscuit flavour with toffee undernotes
caramel and crystal malts
toasty sweetness, darker =more bitter
reddish colour
crystal malt
completely transform starch to sugar
chocolate and black roasted malts
coffee, caramel, burnt, acidic sharp taste
roasted barley
directly fired in roasting drum for 2.5 hrs, check every 2/3 minutes
swollen to almost double in size 50% will be split
maillard reaction
between amino acids and reducing sugars.
Sorghum traditionally used for
the production of turbid African beer
millet malt is
low extract and enzyme
quinoa needs short
steeping and germination
oat has– husk, so extract is
Oats has a large % of husk (up to 30%) so the extract is reduced
Triticale is hybrid of wheat and rye
true
Rye malt is
difficult to produce, often under-modified
Corn and Rice mostly used as adjuncts because
they supply starch for increased alcohol potential, but with less flavor impact
sugar as an adjunct can
Sugars as adjuncts can increase the alcohol content, or increase body
high protein adjunct like wheat are used for
High-protein adjuncts such as wheat are especially used better foam stability
produces gluten free malt
sorghum malt
what malt gives higher coloured malt than lager malt
hulls barley malt
has no husk and hydrates faster in steeping
wheat malt
sorghum malt is
traditionally used in African beers and has increased FAN for adjunct brewing