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Lesson 2 - Malting > Specialty Malt > Flashcards

Specialty Malt Flashcards

1
Q

What are the benefits of using wheat in brewing compared to malted barley?

A

Wheat can provide more extract, improved foam stability, and different flavor

Wheat also contributes to a thicker mouthfeel in beers.

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2
Q

What challenges does wheat present during the malting process?

A

Wheat husks are looser, leading to loss before malting, difficulty in water uptake control, clumping, and increased susceptibility to damage and spoilage

The lack of husk also means no contribution to the filter bed.

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3
Q

What is the moisture level after steeping wheat?

A

Around 38%

This moisture level increases to about 45% during germination.

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4
Q

How long does the steeping process for wheat take?

A

38-55 hours

Germination typically takes five days.

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5
Q

What temperature range is maintained during the germination of wheat?

A

12-15˚C, raised to 17-20˚C on the last day

This temperature increase promotes the breakdown of endosperm cell walls.

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6
Q

What is the recommended Kolbach index (KI) for wheat malt used in wheat beer?

A

38-42%

This indicates a lower protein breakdown compared to malted barley.

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7
Q

How do wheat proteins contribute to beer foam stability?

A

Wheat proteins stabilize beer foam more effectively than barley proteins

This may be due to the ability to bind lipids or providing more undegraded protein.

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8
Q

What is the effect of high wheat malt levels on beer clarity?

A

It leads to hazy beer appearance

This is why Weissbier is often hazy.

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9
Q

What are the typical curing temperatures for pale wheat malt?

A

80˚C

It results in a color of 2-4 EBC.

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10
Q

What color range does dark wheat malt achieve after curing?

A

15-18 EBC

Dark wheat malt is cured at 100-110˚C.

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11
Q

Fill in the blank: Wheat malt typically has _______ protein breakdown compared to malted barley.

A

less

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12
Q

True or False: Wheat malt contributes to the filter bed in the lauter or mash tun.

A

False

The lack of husk means it contributes nothing towards the filter bed.

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13
Q

What is a notable brewing challenge caused by the lack of husk in wheat malt?

A

Increased wort viscosity and lautering problems

This is exacerbated by a thinner filter bed.

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14
Q

What is the typical temperature range for kilning wheat malts?

A

40˚C to 60˚C

This range is used to produce various types of wheat malts.

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15
Q

List the types of wheat malts produced at different curing temperatures.

A
  • Pale wheat malt
  • Dark wheat malt
  • Other wheat malts

Different curing temperatures yield varying malt characteristics.

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16
Q
A
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17
Q

What is malted sorghum primarily used for?

A

To produce traditional beverages and standard beers in Africa

Sorghum is used in some countries due to restrictions on barley imports.

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18
Q

What is the global significance of sorghum as a cereal crop?

A

It is the world’s fifth most important cereal crop due to its ability to grow in arid regions.

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19
Q

List three uses of sorghum.

A
  • Making beer
  • Food
  • Biofuel
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20
Q

What are the typical characteristics of sorghum malt compared to barley malt?

A
  • Low diastatic power
  • Low extract
  • Low FAN
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21
Q

True or False: Sorghum is gluten-free.

A

True

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22
Q

What is the typical duration of the steeping process for sorghum?

A

8 to 24 hours, typically 16-18 hours.

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23
Q

What is the purpose of air rests during the malting process of sorghum?

A

To promote even chitting.

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24
Q

At what temperature is warm-water steeping for sorghum typically conducted?

A

40°C

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25
How long does germination last for sorghum?
5 to 7 days.
26
What temperature range is maintained during sorghum germination?
25-30°C.
27
Why must grains be turned frequently during germination and kilning of sorghum?
To prevent clumping.
28
What is the global annual production volume of rye?
12-14 million tons.
29
Which regions are the main producers of rye?
European Union and Russia.
30
What is a consequence of rye being commonly consumed where it is produced?
It results in a very small trade market.
31
Compare the extract levels and diastatic power of rye to barley.
Rye can be very high in extract and has a similar diastatic power to barley.
32
What effect do rye pentosans have on wort?
They can form gels and increase wort viscosity.
33
What challenge do maltsters face when malting rye due to its physical characteristics?
There is no husk, leading to rapid hydration, damage to kernels, and clumping.
34
What is the typical kilning temperature for standard rye?
Low temperature to protect enzymes.
35
What colour does standard rye typically have in EBC?
Around 5 EBC.
36
What are the EBC values for crystal rye and chocolate rye?
* Crystal rye: 230 EBC * Chocolate rye: darker
37
True or False: Some brewers believe that rye malts can enhance beer fullness.
True
38
What moisture percentage is ideal for producing roasted barley?
12-16% ## Footnote This range ensures good husk adherence during the roasting process.
39
What is the initial temperature range in the roasting drum for roasted barley?
80˚C to 180˚C ## Footnote This increase occurs over the first two hours of roasting.
40
What is the final temperature reached during the roasting of barley?
230˚C ## Footnote The temperature rises to this level after the initial phase.
41
How frequently must the color of roasted barley be monitored during roasting?
2-3 minutes ## Footnote Frequent monitoring is crucial due to rapid color formation.
42
What happens to the temperature of the roasted barley during the last 5 minutes of roasting?
It continues to rise spontaneously ## Footnote This occurs even after the burners are turned off.
43
What is used to quench the roasted barley to prevent combustion?
Water ## Footnote Water is sprayed to cool the grain and remove burnt flavors.
44
What color range is typical for roasted barley?
1200-1500 EBC ## Footnote This range indicates the intense color of the roasted barley.
45
What percentage of the grist weight is usually recommended for roasted barley in brewing?
Less than 10% ## Footnote Due to its intense color and flavor, only a small amount is needed.
46
What is the extract percentage provided by roasted barley?
As low as 65% ## Footnote This is because roasted barley has not been malted.
47
What is a characteristic appearance of roasted barley grains?
Reddish, shiny, black and swollen ## Footnote Roasted barley grains can swell to almost double their normal size.
48
What flavor compound is responsible for the chocolate flavor in roasted barley?
2,3,5-Trimethylpyrazine ## Footnote This compound contributes to the flavor profile during roasting.
49
True or False: Roasted barley is suitable for hammer milling.
False ## Footnote Its highly friable nature may cause issues in milling.
50
What is the risk associated with the roasting process of barley?
Significant risk of fires ## Footnote Historically, many roast houses have caught fire due to the process.
51
What is a benefit of using huskless roasted barley?
Contributes less astringent flavor ## Footnote Some suppliers offer huskless varieties for this reason.
52
Why is higher nitrogen barley typically used for specialty malts?
The greater availability of nitrogen means an increase in colour and flavour due to the Mailard Reaction
53
54
What is Munich malt made from?
Nitrogen-rich barley ## Footnote Typically contains 1.84% nitrogen and 11.5% protein.
55
What is the moisture content during the steeping of Munich malt?
48-50% ## Footnote This is higher than that of pale malt.
56
What temperature is used for the long, warm germination of Munich malt?
18-20°C
57
What was the historical drying temperature for Munich malt?
38°C ## Footnote Followed by more intensive drying and curing.
58
What is the purpose of warm recirculating air in the processing of Munich malt?
To slow evaporation and allow further modification of the grain.
59
What are the benefits of the processing methods used for Munich malt?
Development of reducing sugars and amino acids, enhancing color and flavor.
60
What are the kilning temperatures for Munich malt?
70-80°C for 12 h, then 100-105°C for 2 h
61
What characterizes Vienna malt in terms of modification?
Well-modified but not over-modified
62
How does the protein level of Vienna malt compare to pale malt?
Higher protein level
63
What is the kilning temperature for Vienna malt?
63°C ## Footnote It is cured at 90-96°C.
64
What is the diastatic power of Vienna and Munich malts compared to pale malt?
Lower diastatic power
65
Can Vienna and Munich malts be used as 100% of the grist for a brew?
Yes
66
What are the names of the malts that are commonly used in lagers?
Vienna and Munich malts
67
What is Brümalt made from?
Green malt steeped to around 48% moisture
68
How long is Brümalt germinated?
Six days
69
What happens to the temperature during the last 36 hours of Brümalt germination?
The temperature is allowed to rise
70
What is the temperature reached in the first 24 hours of Brümalt processing?
About 50°C
71
How long is the grain dried in the kiln for Brümalt?
Slowly at about 65°C
72
What is the curing temperature range for Brümalt?
80-100°C for 3-4 h
73
What is the color range of the final Brümalt product?
15-30 or in one case 80 EBC units
74
What name is used interchangeably with Brümalt in North America?
Honey malt
75
What can heating amino nitrogen and reducing sugars together produce?
Melanoidins
76
Fill in the blank: Vienna and Munich malts are named after the cities in which they were _______.
first produced
77
E150a (Class I) – What are its key characteristics and uses in brewing?
Made by heating a carbohydrate source with/without acids and alkalis No ammonium or sulphite compounds Good stability in alcohol (up to 80% v/v) Known as plain or spirit caramel Not stable in acidic solutions Used in nutrition bars and rice cakes ## Footnote Mnemonic (Extra Tip): 👉 A for "Alcohol-friendly" but "Acid-averse" 👉 Think of E150A as A simple caramel—plain and natural, no extra chemicals.
78
E150b (Class II) – What are its key characteristics and uses in brewing?
Made by heating a carbohydrate source with/without acids and alkalis Uses sulphite compounds No ammonium compounds Stable in the presence of tannins and herbal extracts Used for colouring fortified, flavoured wines (like vermouth) ## Footnote B for "Boozy blends" (fortified wines) 👉 Think of E150B as "Balanced for Botanicals"—it works well with tannins and herbal extracts.
79
E150c (Class III) – What are its key characteristics and uses in brewing?
Made by heating a carbohydrate source with/without acids and alkalis Uses ammonium compounds No sulphite compounds Stable in the presence of barley malt protein – used in brewing Limited stability in acidic solutions Used in baking (multigrain bread, cereals, ice cream cones) ## Footnote C for "Cereal Caramel" – it’s used in Cereals, Cones, and Crunchy bread. 👉 Think of E150C as "Caramel for Craft Beer" – stable with barley malt protein, perfect for
80
E150d (Class IV) – What are its key characteristics and uses in brewing?
Made by heating a carbohydrate source with/without acids and alkalis Uses ammonium and sulphite compounds Stable in acid solutions Commonly used in soft drinks ## Footnote 👉 D for "Dark Drinks" – found in Drinks like cola and dark beers. 👉 Think of E150D as "Deep & Durable" – the most processed caramel, stable even in acidic

Lesson 2 - Malting (6 decks)

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