Malt Quality

Question 2

Why is malt quality important to the brewer?

Answer 2

Malt quality ensures that malt performs effectively in the brewery and meets product specifications

Malt quality parameters reflect the requirements of brewing operations.

Question 3

What are the initialisms related to malt analyses?

Answer 3

• EBC – European Brewing Convention
• ASBC – American Society of Brewing Chemists
• IoB – Institute of Brewing

Question 4

What must our malt be to meet brewing requirements?

Answer 4

• Food safe
• Easy to mill
• Provide as much fermentable extract as possible
• Provide a low wort viscosity
• Have the required balance of nitrogenous compounds
• Produce clear wort
• Have the required colour
• Provide the required beer flavour

Question 5

What is the relationship between nitrogen level in soil and kernel extract?

Answer 5

The level of extract is inversely proportional to the nitrogen level

Higher nitrogen leads to lower starch content.

Question 6

How is protein content calculated from nitrogen content in malt?

Answer 6

% protein = % nitrogen x 6.25

Question 7

What role does free amino nitrogen (FAN) play in brewing?

Answer 7

FAN is important for yeast nutrition and effective fermentations.

Question 8

What environmental factors can affect kernel size in barley?

Answer 8

• Drought
• Excessive rain

Question 9

What percentage of plump grains is ideal for consistent malt production?

Answer 9

More than 90% of plump grains

Question 10

What are the two main methods used to measure malt colour?

Answer 10

• EBC method (1 cm glass cell)
• SRM method (half-inch cell)

Question 11

What is the significance of moisture content in malt?

Answer 11

Moisture content affects both economic factors and malt quality

High moisture can lead to spoilage; low moisture can cause breakage.

Question 12

What is slack malt?

Answer 12

Malt that has picked up moisture, leading to off flavours and processing difficulties.

Question 13

What is the typical moisture specification range for malt?

Answer 13

4-6% moisture

Question 14

Describe the typical method for measuring malt moisture.

Answer 14

Weigh milled malt, dry in an oven, and measure mass difference

Typical drying temperature is 105-106°C for 3 hours.

Question 15

What causes turbidity in wort?

Answer 15

High protein or β-glucan levels from poor modification.

Question 16

Why is it important to understand malt analytical parameters?

Answer 16

To set malt specifications that suit the beer and brewing process.

Question 17

What are the two ways extract can be reported?

Answer 17

• As-is basis
• Dry weight basis (dwb)

Question 18

What is the formula to calculate malt extract on a dry weight basis?

Answer 18

Malt extract dry weight basis = (extract as-is / (100 - percentage moisture)) x 100

Question 19

List the steps in the IoB mash process.

Answer 19

• Grind 50 g of malt through a 0.7 mm screen
• Add to 360 mL hot water at 65°C
• Maintain temperature for 1 hour, stirring every 10 minutes
• Cool to 20°C and top up to 450 g
• Filter to recover wort

Question 20

What is the optimum temperature range for the Maillard reaction during kilning?

Answer 20

140 - 160°C

Question 21

True or False: Malt colour can be adjusted during the brewing process.

Answer 21

True

Question 22

What can high protein content in malt lead to?

Answer 22

Haze in beer and problems with filtration.

Question 23

What negative effect does β-glucan in malt have on brewing?

Answer 23

It can negatively affect wort separation and beer filtration.

Question 24

What is the importance of understanding analytical parameters of malt?

Answer 24

It allows brewers to set malt specifications to suit their beer and brewing process.

Question 25

Why is it important to check CoAs against malt specifications?

Answer 25

To ensure the quality and specifications of the malt received from suppliers.

Question 26

What does malt quality affect in brewing?

Answer 26

It affects beer and the brewing process.

Question 27

What organizations' methods are used for testing malt?

Answer 27

IoB, ASBC, and EBC.

Question 28

Explain why malt quality is important to the brewer.

Answer 28

Malt quality is crucial because it directly impacts the flavor, clarity, and overall quality of the beer.

Question 29

What should you be able to evaluate regarding malt analytical parameters?

Answer 29

The effect of malt analytical parameters on the brewing process.

Question 30

Fill in the blank: This lesson dealt with _______.

Answer 30

malt quality.

Question 31

What will follow the lesson on malt quality?

Answer 31

A self-assessment lesson.

Question 32

What should you be able to discuss after this lesson?

Answer 32

The tests conducted on malt in accordance with IoB, ASBC, and EBC methods.

Question 34

Why is malt quality important to a brewer?

Answer 34

Brewers need to understand malt quality parameters to set specifications that ensure the malt performs effectively in the brewery. Malt quality is important to ensure that the malt meets the requirements of the brewer's products and operations. Malt needs to be food safe, easy to mill, provide fermentable extract, have a low wort viscosity, the right balance of nitrogenous compounds, produce clear wort, have the required color and provide the required beer flavor.

Question 35

What are the main institutions that develop and govern methods for malt quality analysis?

Answer 35

The main institutions are the Institute of Brewing (IoB), the European Brewing Convention (EBC), and the American Society of Brewing Chemists (ASBC).

Question 36

What is the IoB Mash standard for malt analysis?

Answer 36

Uses a 0.7 mm grind, a single temperature (65°C), and measures extract as Litre degrees per kilogram (L°/kg). A fine grind (0.2 mm) can also be used.

Question 37

What is the EBC/ASBC Mash standard for malt analysis?

Answer 37

Uses a 0.2 mm grind, two temperatures (45°C and 70°C), and measures extract as a percentage mass of extract.

Question 38

How is extract measured in malt analysis?

Answer 38

Measured using a pycnometer, densitometer, or hydrometer. Extract can be quoted on an as-is basis or on a dry weight basis (dwb).

Question 39

How is color measured in malt analysis?

Answer 39

Measured using a spectrophotometer by measuring the absorption of light at 430 nm.

Question 40

What is the method for determining moisture content in malt?

Answer 40

A milled malt sample is weighed and placed in a calibrated oven, then the mass difference is used to calculate moisture content.

Question 41

What is turbidity in the context of malt analysis?

Answer 41

Can be reported as clear or slightly hazy, or measured using a haze meter in NTUs or EBC haze units.

Question 42

How do nitrogen/protein levels affect the brewing process?

Answer 42

Protein is converted to FAN, which is important for yeast nutrition. Less degraded protein helps with foam stability, mouthfeel and fullness.

Question 43

What role does kernel size play in malt quality?

Answer 43

Consistent kernel size is needed for milling. Plump kernels produce better malt.

Question 44

Why is the correct malt color important?

Answer 44

The correct malt color is important for the final product, as you can add color but can't take it away.

Question 45

What are the effects of moisture content in malt?

Answer 45

Too low moisture can lead to breakage and dust. Too high moisture can lead to spoilage, low extract yields, and processing issues.

Question 46

What impact does turbidity have on the brewing process?

Answer 46

High levels of protein or β-glucan can cause hazes that affect the brewhouse, filtration and beer clarity.

Question 47

How does extract availability from malt affect brewing?

Answer 47

The amount of extract available from the malt affects the amount of fermentable sugars available.

Question 48

What is the Maillard reaction?

Answer 48

A reaction between amino groups and reducing sugars that produces coloured and flavourful compounds, important for the development of malt color.

Question 49

What factors cause variation in malt?

Answer 49

Malt varies due to natural variation, such as differences in barley variety, where the barley is grown, and environmental conditions.

Question 50

Fill in the blank: The optimum temperature for the Maillard reaction is _______ °C.

Answer 50

140 - 160