Milling/Mashing Flashcards
What are the 2 purposes of milling?
- Render the endosperm into smaller particles that are more efficiently degraded and extracted from
- Preserve the husk (unless using a mash filter)
Which malt will be milled the best?
C will be milled the best as it is well modified
A and B are undermodified
How long must malt be stored after kilining?
2-4 weeks to allow for moisture to equalize throughout the entire grain load
What is the purpose of steam conditioning the malt prior to milling?
The husk of the malt becomes moist and will be less likely to be damaged in the mill
What is this mill and what is it used for?
2-roll mill and it is used for homogenized, well-modified malt
What is this mill?
4-roll mill
What is this mill?
6-roll mill
What is this mill? Why is it different?
Hammer mill
It destroys the husk of the malt so it must be used in conjunction with a mash filter.
What is this mill? Why is it different?
Wet mill
Rolls can be set closer together without damaging the husks.
Wet grist must be mashed right away, grist cannot be stored to mash later
What are the 6 variables in mashing?
- Grist
- Water composition
- Temperature
- Water:grist ratio
- Agitation
- Additions (adjuncts, exogenous enzymes)
What is solubilase?
- “Carboxypeptidase acting as an esterase”
- One of the few enzymes that exist in raw barley
- Digests B-glucans by breaking the ester linkage
Why should the mash be started at lower temperature and stepped up incrementally?
Endo-B1-3,1-4 glucanase enzyme is very heat sensitive and is destroyed within 5 minutes at 65C
What are the starches comprised of?
Amylose
Amylopectin
What is gelatinization?
When a suspension of starch is heated beyond a critical temperature, the granules absorb water and swell to many times their original size
In conventional mashing, how much of the starch is converted into fermentable sugars? What is the remaining non fermentable sugar called?
80%
Dextrin
