Physical Attributes Flashcards
What is the golden rule regarding malt colour in brewing?
You can always add colour, but you cannot take it out.
What reaction produces malt colour?
The Maillard reaction.
What is the optimum temperature range for the Maillard reaction?
140 - 160°C.
What type of malts have higher concentrations of amino groups and reducing sugars?
Highly modified malts.
What are the two main methods used to measure malt colour?
EBC method and Standard Reference Method (SRM).
What wavelength of light is used to measure colour absorption in wort samples?
430 nm.
What is the relationship between EBC and SRM?
EBC = SRM x 1.97 and SRM = EBC x 0.508.
What is the significance of malt moisture in brewing?
It affects economic and quality reasons.
What happens if malt moisture is above 6%?
It can lead to spoilage, poor processing, and beer quality problems.
What is the target moisture content most brewers specify for malt?
4%.
What is slack malt?
Malt that has picked up moisture and gone slack.
What are some consequences of slack malt?
Off flavours, low enzyme potential, difficulty in processing.
What is the typical method for measuring moisture content in malt?
Weighing a milled malt sample before and after drying in an oven.
What temperature is typically used to dry malt samples for moisture measurement?
105-106˚C.
What is the formula for calculating moisture percentage in malt?
Moisture % (w/w) = ((m1 - m2) / m1) x 100.
What does turbidity in wort indicate?
High protein or β-glucan levels resulting from poor modification.
What units are used to measure turbidity?
NTUs (Nephelometric Turbidity Units) or EBC haze units.
What can high turbidity in wort negatively affect?
Brewhouse operations, filtration, and potentially beer clarity.
Fill in the blank: Malt moisture is important for _______ and quality reasons.
[economic]
True or False: High moisture content in malt can result in high extract yields in the brewhouse.
False.
