Malting and Extraction Flashcards
Malting Definition
Partial germination to release enzymes that hydrolyse starch into sugar
Steps of Malting
Steeping
Germination
Kiln Dried
Storage
Steeping
Grain is covered in water in a steeping vessel
Wait till grains can take up water (after dormancy)
Germination
5 days in malting beds
Requires ATP
Energy is released as heat
This means at risk of damaging themselves so need to be turned frequently
Aeration for cooling and oxygen supply
Enzymes in germination
Glucanases and proteases - break down endosperm cell wall
Alpha and beta amylase - break down starch
Kiln dried
green malt is partly cooking in a kiln at 50 degree
At 60 degrees barley is gelatinised (which want to avoid)
However, to start with may have it at 60 degrees and high humidity to allow enzymes to break down most starch making sweet crystal malt
Crystal Malt
Produced in kiln
Red/brow colouration from brown melanoidins
Caramel flavour
Storage
Fibrous porous texture
Milled by rolling to flatten and crack
Allows water to move freely through grains
Large malt
High sugar yield
Light colour - 50 degrees
Crystal Malt
Toffee flavour
Ruby colour
60-75 degrees
Chocolate malt
Coffee Flavour
Dark colour
Above 100 degrees
Steps of brewing
Mashing Sparging Wort Boiling Copper stage Cooling wort Fermentation
Mashing
Warm water and malt at 60-72 degrees for an hour
Water and sugar is removed from the bottom
Degrade remaining starch
At this point may add other starches
Corn starch - cheap
Torrified wheat - flavour
Heated and stirred to facilitate enzyme action
Sparging
Draining mash using counter current system
Removes as much sugar as possible without dilluting
Wort Boiling
Early Hops in wort convert alpha acids into bitter iso-alpha acids
Late hops are not converted and are volatile creating aroma
Coagulates most of the protein
