Malt Extract Flashcards
What is malt extract used for?
Food production and brewing.
How is malt extract made?
From malting grade barley by maltsters.
What is malt extract essentially?
Wort with some of the water removed.
What is the typical concentration range of wort collected for malt extract?
19-23°P.
What happens to weak worts collected during malt extract production?
They are sent to a weak wort holding tank.
Why is weak wort used in subsequent batches?
To prevent wasting extract.
What type of filter is commonly used by malt extract suppliers?
Mash filter.
What are the advantages of using a mash filter?
- Produces strong worts
- Highest extract efficiency
- Shortest processing time.
Is boiling essential in malt extract production?
No, if hop extracts are used.
What are diastatic extracts?
Extracts made with a lower mashing temperature and not boiled.
What temperature is typically used for mashing diastatic extracts?
Around 60°C.
What equipment is used to concentrate malt extract?
Falling film evaporators.
What is the function of the vacuum pump in falling film evaporators?
Maintains pressure below atmospheric pressure.
How does the extract flow in a falling film evaporator?
As a falling film down the hollow tubes.
What happens to the vapour produced in the falling film evaporator?
It flows through traps to remove extract before being drawn off.
What is the purpose of using multiple evaporators in series?
To achieve the required concentration of extract.
What is the concentration of extract before the last effect in a series of evaporators?
Around 60°P.
What is the concentration of extract after the last effect?
65-82°P.
At what temperature is unboiled extract pasteurised?
Around 70°C for about 20 minutes.
Is diastatic extract pasteurised?
No.
What forms of dried extracts are available?
- Spray drying
- Band drying.
For what purpose are highly coloured and flavoured extracts used?
As replacements for caramel and for flavour adjustment.
