Malt Analysis Sheets

Question 1

What are the base malts in ascending color?

Answer 1

Pilsner, lager, pale, mild, Vienna, and Munich.

Question 2

Generally, what are specialty malts?

Answer 2

Caramel. crystal, toasted, and roasted; none of these contribute enzymes to the mash.

Question 3

What is the formula for converting from European Brewing Convention (EBC units) to Lovibond values?

Answer 3

Degrees EBC = (degrees Lovibond X 2.65) - 1.2

Question 4

What moisture content (MC) helps avoid mold growth in malt and degradation?

Answer 4

The closer a malt is to 1.5% MC, the less it risks mold growth; it will lose less flavor and aroma over time too. Colored malts should never be “slacked” (e.g., over 4% MC); no malt should have a moisture content over 6%.

Question 5

Generally, what is the MC of malts from least to greatest?

Answer 5

British ale malts, Munich, Vienna, Pilsner, and lager malts.

Question 6

What is the MC range of caramel malts.

Answer 6

Caramel malts have a higher MC then base malts and it usually ranges from 3.5 - 5.6%

Question 7

How does MC effect wort production?

Answer 7

The brewer needs to take into account moisture content of each base malt lot and calculate the real extract potential of each lot to ensure consistent wort color, density, and beer flavor.