Specialty Malts Flashcards
What is a key benefit of using wheat malts in brewing?
Wheat provides more extract than malted barley and improves foam stability
Wheat proteins stabilize beer foam more effectively than barley proteins.
What is a notable drawback of using wheat for malting?
Wheat husks are looser than barley husks, leading to difficulties in malting and increased susceptibility to spoilage
The lack of husk means that malted wheat contributes nothing towards the filter bed in the lauter or mash tun.
What is the recommended Kolbach index (KI) for wheat malt used in wheat beer?
38-42%
This lower protein breakdown is typical for wheat malt compared to malted barley.
What is a defining quality of sorghum malt?
Sorghum malt is gluten-free and typically has low diastatic power, low extract, and low FAN compared to barley malt
It is used to produce traditional beverages and standard beers in Africa.
What is a characteristic of rye in comparison to barley?
Rye can be very high in extract and has a similar diastatic power to barley
The proteins in rye tend to be more soluble than those in barley.
What are speciality malts?
Speciality malts have higher colour than typical pale malt due to spending more time at high temperatures
They provide more flavour and are made from green malt.
How are speciality malts produced?
Speciality malts are produced using either high temperature kilning followed by roasting or stewing then roasting
Typically in a roasting drum.
What effect does higher nitrogen barley have on speciality malts?
Higher nitrogen barley increases colour and flavour formation through the Maillard reaction
Greater availability of nitrogen contributes to this effect.
What happens to diastatic power as malt colour increases?
Diastatic power decreases as colour increases due to heat denaturing the amylases
This affects the malt’s ability to convert starches during mashing.
What is the purpose of increasing temperature during the curing of pale malt?
Increasing temperature during curing converts more SMM to DMS and evaporates the DMS formed
The aim is to remove DMS, achieve target colour, and prevent enzyme damage.
What are the two main categories of specialty malt production methods?
High temperature kilning followed by roasting and stewing then roasting
Both methods contribute to the final characteristics of the malt.
What is the diastatic power of amber malt compared to pale malts?
Amber malt retains a small amount of diastatic power, significantly less than pale malts.
Is the formation of N-dimethylamine (NDMA) a concern in malt production?
No, the temperature in the kiln breaks down NDMA.
What are the final roasting temperatures for chocolate and black malt?
Chocolate malt: up to 225°C; Black malt: up to 235°C.
What happens to the grain at the end of the roasting cycle?
The grain is quenched with water.
What effect does quenching have on the grain?
Stops the roasting process, causes swelling, and prevents fire on discharge.
What effect do roasted malt products have on beer?
Promote foam stability.
What is the primary process that enhances flavor and color production in specialty malts?
The stewing process maximizes flavor and color production in the Maillard reaction.
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor.
What are crystal malts also known as?
Caramel malts.
The terms ‘crystal’ and ‘caramel’ malts are often used interchangeably, but there can be differences in production methods.
What is the ideal moisture level during germination for producing crystal malt?
50% moisture is ideal, but some producers use 45-48% moisture.
What happens to the malt grains once the required color is achieved during roasting?
They are moved to the cooler where air is blown through to reduce temperature.
What is the significance of the Maillard reaction in malt production?
It contributes to the flavor and color development of the malt.
What are the three forms of non-enzymatic browning in speciality malt?
- Maillard reaction
- Caramelisation
- Pyrolysis
What happens during the Maillard reaction?
Reducing sugars react with amino groups at high temperatures, leading to color and flavor formation.
