Speciality Malt

Question 1

What is the main process that enhances flavor and color production in stewed and roasted specialty malts?

Answer 1

The Maillard reaction

The Maillard reaction is a complex chemical reaction between amino acids and reducing sugars that occurs when food is cooked, contributing to the flavor and color of the final product.

Question 2

What is the difference between crystal malt and caramel malt?

Answer 2

It depends on the supplier’s designation; they can be the same or different products.

Some products marketed as caramel or cara malts may not use a drum roaster, and their characteristics can vary widely.

Question 3

What structural change occurs in the endosperm of green malt during the production of crystal malt?

Answer 3

It transforms from a flour-like structure to one of crystalline sugar.

Question 4

What moisture levels do some maltsters maintain during germination for crystal malt production?

Answer 4

50% or 45-48% moisture.

Question 5

What temperatures are typically used to activate proteolytic enzymes during germination?

Answer 5

40-50°C.

Question 6

What is the purpose of increasing the temperature in the roasting drum during crystal malt production?

Answer 6

To break down starch into sugars and achieve endosperm liquefaction.

Question 7

What is the desired appearance of the endosperm in crystal malt after heating and drying?

Answer 7

Clear, glassy appearance with at least 90% of the endosperm showing no mealy or floury parts.

Question 8

What happens to the grain once the required color is achieved during roasting?

Answer 8

It is moved to the cooler where air is blown through to reduce its temperature.

Question 9

What is the relationship of crystal malts with foam stability?

Answer 9

It is complicated due to the diversity of crystal malt products.

Question 10

Fill in the blank: The higher the curing temperature, the _______ the color of the finished malt.

Answer 10

higher

Question 11

What can some crystal malts improve in beer?

Answer 11

Beer foam stability.

Question 12

True or False: All marketing information regarding specialty malts is reliable.

Answer 12

False

Question 13

What type of malt is considered to have a wide range of products affecting flavor and color?

Answer 13

Crystal or caramel malts.

Question 14

What is the temperature range used for roasting crystal malt?

Answer 14

120-180°C for roasting, and 55-65°C for drying carapils malt.

Question 15

What is the role of amylolytic enzymes during the production of crystal malt?

Answer 15

To break down starch into sugars.