Adjuncts Flashcards

1
Q

Grits

A

Coarse milling-removes the husk and outer layers of the endosperm and germ
-Pure endosperm fragments left

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2
Q

Flaked Unmalted Cereals

A

Partially gelatinized in pressure cooker/steamer
-Passed through rollers at 85° to further gelatinize
-Then dried to 8-10% moisture

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3
Q

Torrefied unmalted cereals

A

Cereals heated to 260° using hot sand or air

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4
Q

Micronized unmalted cereals

A

Cereals heated to 260° using infrared heat

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5
Q

Base malts: Pilsner, ale, lager, etc

A

-Kilned at low temps (60-75°)
-Cured at 70-85°
-Enzymatic

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6
Q

Vienna malt, munich malt

A

-Kilned at standard temps (70-85°)
-Cured at up to 105°

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7
Q

Roasty Malts: amber, brown, chocolate, black malts

A

-Kilned at high temps (80-115°)
-Roasted at 215-225°

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8
Q

Crystal/Caramel malts

A

-Stewed in the kiln to 50% moisture
-Roasted at 120-160°
-Endosperm is converted to sugary liquid: crystallized during curing

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9
Q

Amber malt

A

-40-70 EBC
-67-69% extract

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10
Q

Brown malt

A

-90-120 EBC
-67-69% extract

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11
Q

Chocolate malt

A

-900-1100 EBC
-67-69% extract

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12
Q

Black malt

A

-1200-1500 EBC
-67-69% extract

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13
Q

Roasted barley

A

Barley at 12-14% moisture fired in a roasting drum for 2-3 hours at 80-230°
-1200-1500 EBC
-60-65% extract

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