Process & Ingredients: Malts and Adjuncts

Question 1

What malt is the most common source of fermentable sugars in beer?

Answer 1

Barley

Question 2

What are the two types of barley commonly used in brewing?

Answer 2

Two-row and Six row

Question 3

Which type of barley has bigger kernels? This barley has lower nitrogen, protein and husk content which makes beers taste less grainy.

Answer 3

Two-row

Question 4

Which type of barley is best to use with large amounts of adjuncts? This type has extra husk content which also aids in providing a lautering filterbed.

Answer 4

Six row

Question 5

What are the most important enzymes for malting?

Answer 5

Debranching enzymes

Question 6

What is malting?

Answer 6

Sprouting the grains to a desired modification.

Question 7

What is the ratio of a fully-modified malt?

Answer 7

1.0

Question 8

What ratio are American and Continental malts modified?

Answer 8

50-75%

Question 9

What is kilning?

Answer 9

Roasting the malt.

Question 10

What malt is low-kilned at 145 degrees?

Answer 10

Vienna

Question 11

Which malts are fully modified?

Answer 11

Crystal and Caramel

Question 12

Which malts are undermodified (less than 1/2)?

Answer 12

Chocolate and Black Patent malts

Question 13

What are four (4) other malted grains used in brewing?

Answer 13

Wheat, rye, oats and sorghum

Question 14

What causes cellulose, polyphenols and tannins from the husk to create harsh flavors in the finished beer?

Answer 14

Hot or alkaline sparge water.

Question 15

What causes oxidative off flavors and low head retention in beer?

Answer 15

Carrying over excessive levels of fatty acids and lipids to the wort.

Question 16

What may cause clarity problems in finished beer?

Answer 16

Hemicellulose

Question 17

What cereal adjuncts are used heavily in the American light lager styles?

Answer 17

Corn (flaked maize, corn starch) and rice (rice grits) adjuncts.

Question 18

What is a key ingredient in Belgian white and lambic beers?

Answer 18

Raw wheat

Question 19

What is any unmalted source of fermentables?

Answer 19

An adjunct

Question 20

What adjuncts are a cheap source of sugar, that yield more alcohol and dry out the beer?

Answer 20

Corn and cane sugar

Question 21

What common adjunct contributes some aromatics, and tends to make beer thinner and more alcoholic?

Answer 21

Honey

Question 22

What are four (4) adjuncts that add color, flavor and fermentables?

Answer 22

Caramel, molasses, maple syrup and licorice.

Question 23

What influences the color of beer?

Answer 23

Malt (primarily), as well as intensity and length of the boil.