Speciality Malt Effects on Beer Properties and the Brewing Process Flashcards
What is the primary effect of speciality malt on beer?
Colour
The colour of beer varies depending on the type of malt used and its contribution to the grist.
What happens to beer colour as the colour of the malt increases?
Beer colour also increases
This is measured as EBC (European Brewery Convention).
What is the typical EBC for Pale Lager?
4
Pale Lager typically has a pale straw colour.
What type of malt is specifically designed to produce red beer?
Carared®
This is a caramel malt produced by one supplier.
What are the three forms of non-enzymatic browning in speciality malt?
- Maillard reaction*
- Caramelisation*
- Pyrolysis
These processes contribute to the colour and flavour of speciality malt.
At what temperature does pyrolysis occur?
Above 200°C
Pyrolysis is significant in highly roasted malts.
What reaction accounts for the flavour of most speciality malts?
Maillard reaction
This reaction creates malty, bready, and biscuity flavours.
Which type of malt is likely to have a fuller, richer, sweeter mouthfeel?
Coloured speciality malts
They are generally less fermentable than base malts.
What compounds are produced from heating malt that do not ferment?
Pyrodextrins
These are resistant to hydrolysis by amylase enzymes.
What is the effect of melanoidins on wort pH?
Lower wort pH
This is true for many darker malts.
True or False: Darker speciality malts can act as antioxidants.
True
They can contribute to beer colloidal and flavour stability.
What has recent scientific work suggested about the effectiveness of dark malts in preventing oxidation?
Doubt on long-term effectiveness
Some heat-derived compounds may contribute to stale beer flavour.
What effect do some speciality malts have on foam stability?
Promote or reduce foam stability
Wheat and roasted malts are known to promote foam stability.
What is a key factor that influences the pH of mash and wort?
The complexity of the pH system
Many compounds change pH and resist pH change.
Fill in the blank: The Maillard reaction is responsible for the flavour of _______.
speciality malt
It contributes to the unique flavours found in these malts.
What type of compounds are produced by non-barley malts?
Different flavour compounds
Specific compounds responsible for these flavours have not been identified.
What is the relationship between malt colour and beer styles?
Darker malts contribute to darker beer styles
Each style has a typical EBC value associated with it.
