Adjuncts Flashcards
Grits
Coarse milling-removes the husk and outer layers of the endosperm and germ
-Pure endosperm fragments left
Flaked Unmalted Cereals
Partially gelatinized in pressure cooker/steamer
-Passed through rollers at 85° to further gelatinize
-Then dried to 8-10% moisture
Torrefied unmalted cereals
Cereals heated to 260° using hot sand or air
Micronized unmalted cereals
Cereals heated to 260° using infrared heat
Base malts: Pilsner, ale, lager, etc
-Kilned at low temps (60-75°)
-Cured at 70-85°
-Enzymatic
Vienna malt, munich malt
-Kilned at standard temps (70-85°)
-Cured at up to 105°
Roasty Malts: amber, brown, chocolate, black malts
-Kilned at high temps (80-115°)
-Roasted at 215-225°
Crystal/Caramel malts
-Stewed in the kiln to 50% moisture
-Roasted at 120-160°
-Endosperm is converted to sugary liquid: crystallized during curing
Amber malt
-40-70 EBC
-67-69% extract
Brown malt
-90-120 EBC
-67-69% extract
Chocolate malt
-900-1100 EBC
-67-69% extract
Black malt
-1200-1500 EBC
-67-69% extract
Roasted barley
Barley at 12-14% moisture fired in a roasting drum for 2-3 hours at 80-230°
-1200-1500 EBC
-60-65% extract