3 Malt (Malted Grains) and Adjuncts

Question 1

What is starch?

Answer 1

complex carbohydrate composed of sugar molecules bonded together

starch molecule can contain tens of thousands individual sugar molecules wrapped tightly into granules surrounded by protein (stored in the grain endosperm)

Question 2

Parts of the barley grain?

Answer 2

1. Embryo
2. Husk
3. Endosperm

Question 3

Grains used in brewing?

Answer 3

1. barley (most used in brewing)
2. wheat
3. rye
4. rice
5. maize (corn)
6. oats
7. sorghum

Question 4

What is ‘‘malt’’ ?

Answer 4

Malt is short for malted grains that gone trough the malting process.
Most malt used for brewing is made from barley.

Question 5

What barley provides for brewing?

Answer 5

1. starch
2. enzymes
3. proteins
4. polyphenols

Question 6

What are ‘‘enzymes’’ and what they do?

Answer 6

naturally-occurring CATALISTS, substances which help reactions to take place without being used or consumed (produced in malting process; production of these is one of the main reasons for malting)

In presence of water and right temperature they help convert starch into the sugars (in mashing process)

Question 7

What are ‘‘dextrins’’ ?