Unit 1 lesson 6 Flashcards
1
Q
Why is malt quality important to the brewer?
A
Malt quality ensures effective performance in the brewery and meets product specifications
Malt quality parameters must align with the requirements of brewing processes and desired beer characteristics.
2
Q
What are the key organizations involved in malt testing?
A
- EBC - European Brewing Convention
- ASBC - American Society of Brewing Chemists
- IoB - Institute of Brewing
These organizations set standards and methods for malt analysis.
3
Q
List the requirements that malt must meet.
A
- Be food safe
- Be easy to mill
- Provide as much fermentable extract as possible
- Provide a low wort viscosity
- Have the required balance of nitrogenous compounds
- Produce clear wort
- Have the required colour
- Provide the required beer flavour
Meeting these requirements is crucial for quality brewing.
4
Q
What is the relationship between nitrogen levels in soil and malt?
A
Higher nitrogen levels in the soil lead to higher nitrogen levels in the kernel, which inversely affects extract levels
Increased nitrogen content typically results in lower starch content in the malt.
5
Q
Fill in the blank: The formula for calculating protein content is % protein = % nitrogen x _______.
A
6.25
This formula is used to convert nitrogen percentage to protein percentage.
6
Q
What environmental factors affect kernel size?
A
- Drought
- Excessive rain
Optimal conditions during ear filling lead to plump and even-sized kernels.
7
Q
What is the ideal percentage of plump grains for consistent malt production?
A
More than 90%
This ensures the best chance for the malting process to produce consistent malt.
8
Q
What is the importance of malt colour in brewing?
A
Malt colour is crucial as it cannot be removed once added; it is produced through the Maillard reaction
The Maillard reaction occurs between amino groups and reducing sugars during kilning.
9
Q
How is malt moisture content typically measured?
A
By weighing a milled malt sample before and after drying in an oven
The mass difference before and after drying indicates moisture content.
10
Q
True or False: Slack malt has a high moisture content and can lead to poor extract and beer flavor.
A
True
Slack malt may also exhibit off flavors and low enzyme potential.
11
Q
What is the acceptable moisture range for malt?
A
4-6%
Most brewers specify a target moisture content of 4%.
12
Q
What is turbidity in malt analysis?
A
The clarity of wort produced from malt, indicating potential issues with filtration and beer clarity
Turbidity can be measured in NTUs or EBC haze units.
13
Q
What does the Soluble Nitrogen Ratio (SNR) indicate?
A
The extent of protein modification in the malt
It is determined by measuring total nitrogen and total soluble nitrogen.
14
Q
Fill in the blank: The Kolbach Index (KI) and SNR provide an indication of _______ in malt.
A
Modification
A low value suggests partial modification, while a high value indicates extensive modification.
15
Q
What is the consequence of protein levels above 12.5% dry weight basis in malt?
A
Can cause hazes in beer and problems with filtration
Higher protein levels in malting barley can lead to darker malt colors. This happens because:
Maillard Reactions: Higher protein content increases the amount of amino acids available, which can enhance Maillard reactions during the kilning process. These reactions contribute to the development of darker colors in the malt
Husk to Endosperm Ratio: High protein barley often has a higher proportion of husk to endosperm. The husk can contribute to darker colors when the malt is processed
However, some protein breakdown products enhance beer mouthfeel.
16
Q
What is the main objective of setting malt specifications?
A
To ensure malt meets quality requirements consistently
Specifications help mitigate the natural variation in malt.
17
Q
What does a low NR value indicate about the protein matrix?
A
Partial protein modification
A high NR value indicates extensive modification.
18
Q
What KI or SNR value suggests that malt is under modified?
A
Below 38
A KI or SNR greater than 45 indicates that the malt is over modified.
19
Q
What is the fine/coarse difference in malt extraction used to indicate?
A
How well modified the malt is
A well modified malt has a fine coarse difference of 0-0.5%.
20
Q
What does a fine/coarse difference greater than 1.5% indicate?
A
Modification might be lower than desired
21
Q
What is the acceptable range for Cold Water Extract (CWE) from malt?
A
15-22% of the malt’s dry weight
22
Q
How is friability measured?
A
By weighing the crushed malt that passes through a sieve
The percentage is compared to the original 50g sample.
23
Q
What classifications are used to assess the mealiness of kernels in friability tests?
A
- Mealy
- Half-glassy
- Glassy
24
Q
What does the percentage of glassy corns (% WUG) indicate?
A
The percentage of wholly unmodified grains
25
What does acrospire growth analysis during germination indicate?
The rate of grain growth and extent of modification
26
What does a majority of acrospires in the 0-1/4 range indicate?
They are either dead or growing slowly
27
What issues can arise from using insufficiently modified malt?
* Problems with extract recovery
* Increased viscosity due to undegraded β-glucans
* Filtration issues due to excessive undegraded protein
28
What can happen if malt is over modified?
* Higher losses from dust extraction
* Wort separation problems
* Excessively degraded proteins affecting beer quality
29
What does total nitrogen (TN) analysis measure?
Both soluble and insoluble nitrogen in the malt sample
30
What is the equation to convert total nitrogen to total protein?
Total protein = 6.25 x total nitrogen
31
What does the Kjeldahl method measure?
Total nitrogen in malt
32
What is total soluble nitrogen (TSN)?
TSN measures the total amount of nitrogen in soluble form within malt.
Expressed as a percentage of the malts weight.
Typical values:
IoB 0.5-0.65%
EBC 0.64 to 0.8%
## Footnote
Ale Malts:
TSN Values: Typically range from 0.5% to 0.7%1.
Characteristics: Higher TSN values in ale malts contribute to better yeast nutrition and robust fermentation, which are important for the fuller flavors and higher alcohol content often found in ales.
Lager Malts:
TSN Values: Generally range from 0.4% to 0.6%2.
Characteristics: Lower TSN values in lager malts help achieve the clarity and crispness desired in lagers, as well as a cleaner fermentation profile.
33
What does Free Amino Nitrogen (FAN) represent?
Amino acids produced during mashing
34
What are typical FAN levels for ale malt using the IoB method?
110-135 mg/L
35
What is the purpose of the ninhydrin method?
To estimate FAN in wort and beer
| FAN is crucial for yeast nutrition during fermentation.
## Footnote
The ninhydrin method is a widely used technique in brewing analysis to measure the amount of Free Amino Nitrogen (FAN) in wort and beer. FAN is crucial for yeast nutrition during fermentation, impacting yeast health and fermentation efficiency.
Here’s a brief overview of the process:
Preparation: A sample of wort or beer is mixed with a ninhydrin reagent.
Reaction: The mixture is heated, causing a reaction between ninhydrin and amino acids present in the sample.
Measurement: The reaction produces a color change, typically blue or violet, which is measured using a spectrophotometer at 570 nm. The intensity of the color correlates with the amount of FAN in the sample.
36
What are the two critical enzymes for brewing?
* α-amylase
* β-amylase
37
What does dextrinising units (DU) measure?
α-Amylase activity
38
What are typical diastatic power (DP) values for standard ale malts?
35-40 ˚L
39
What does high viscosity in wort cause?
Problems in wort separation and beer filtration
40
What is the importance of β-glucan content in malt?
Causes problems in wort separation and beer filtration
41
What is the significance of β-glucan in malt?
β-glucan causes problems in wort separation and beer filtration.
## Footnote
The amount in the malt depends on the barley levels and the degree of modification.
42
How is β-glucan analyzed in wort?
Using flow injection analysis with calcofluor, which binds to β-glucan and fluoresces.
## Footnote
The fluorescence is measured to calculate the concentration of β-glucan.
43
What is the ideal β-glucan level in malt?
Below 150 mg/L, with many breweries setting a limit at 100 mg/L.
44
What is the purpose of a wort attenuation limit (WAL) test?
To determine how fermentable a wort is by measuring the reduction in gravity by yeast.
45
What does the term 'attenuate' mean in brewing?
To make thin or weak; refers to the reduction in gravity or extract in the wort by yeast.
46
What is the formula used to calculate percentage real attenuation?
Percentage real attenuation = (OG - PG) / OG * 100
## Footnote
OG = original gravity, PG = attenuation limit test gravity.
47
What are the main food safety hazards associated with malt?
Biological, chemical and biochemical, physical hazards.
## Footnote
This includes pathogens, mycotoxins, heavy metals, and contamination.
48
What does HACCP stand for?
Hazard Analysis and Critical Control Points.
49
List some biological hazards in malt.
* Pathogens from human contact
* Fungi and moulds (Aspergillus, Penicillium)
* Pathogens from insects, birds, and rodents.
50
What are some examples of mycotoxins?
* Aflatoxins
* Zealarone
* Ochratoxin A
* Deoxynivalenol (DON)
* Fumonisins.
51
What should be checked during the visual inspection of malt?
* Consistency of color
* Signs of mould
* Consistency of kernel size
* Presence of foreign material
* Holes in the grain
* Evidence of insects.
52
What is the acceptable moisture percentage for brewing malts?
4.5%.
53
What does the term 'diastatic power' refer to?
The ability of malt to convert starches into sugars during mashing.
54
What is the significance of the Kolbach Index?
It measures the soluble nitrogen in malt, which affects fermentation and beer quality.
55
Fill in the blank: The percentage of apparent attenuation is calculated using the formula _______ = (OG - PG) / OG * 100.
Percentage apparent attenuation.
56
True or False: High β-glucan levels in malt can negatively affect wort separation and beer filtration.
True.
57
What institutions develop and govern malt quality analysis methods?
IoB, EBC, and ASBC.
58
What is the maximum β-glucan level allowed in malt according to the analysis sheet?
150 mg/L.
59
What is the typical range for total protein in two-row barley?
11.0-12.5%.
60
What is the significance of visual assessment/sensory evaluation in malt inspection?
To detect any strange, chemical, or musty aromas that indicate spoilage.
61
What is an Acrospire?
The sprout of a barley grain during germination, indicating the extent of modification.
62
Define Aflatoxins.
A type of mycotoxin produced by certain fungi, harmful to health.
63
What is α-Amylase?
An enzyme that breaks down starch into dextrins and sugars during mashing.
64
What does Apparent Attenuation refer to?
The percentage reduction in wort gravity due to fermentation, not accounting for ethanol’s lower gravity.
65
What is β-Amylase?
An enzyme that breaks down dextrins into maltose during mashing.
66
What is β-Glucan?
A polysaccharide in barley that can cause wort separation and filtration issues if not adequately broken down.
67
What is a Buhler Miag Disc Mill used for?
A type of mill used to grind malt for laboratory mashes.
68
What is Calcofluor?
A fluorescent dye used to stain β-glucan in malt analysis.
69
Define Cold Water Extract (CWE).
The amount of extract available from malt without enzyme action, indicating modification extent.
70
What is Congress Mash?
A standard method for preparing wort from malt for analysis, used in EBC methods.
71
What is Coarse Grind Extract?
Extract obtained from malt ground to a coarser particle size, used to assess modification.
72
What does Diastatic Power (DP) indicate?
The combined activity of α- and β-amylases in malt, indicating starch breakdown capacity.
73
What is Dimethyl Sulphide (DMS)?
A compound that can impart off-flavors to beer, measured in malt analysis.
74
What is Dumas Combustion?
A method for measuring total nitrogen in malt by combusting the sample.
75
What does EBC stand for?
European Brewing Convention.
76
What is Extract in the context of brewing?
The fermentable sugars and other soluble substances obtained from malt during mashing.
77
What is Fine Grind Extract?
Extract obtained from malt ground to a finer particle size, used to assess modification.
78
Define Friability.
The ease with which malt can be crushed, indicating modification extent.
79
What is Free Amino Nitrogen (FAN)?
Amino acids in wort essential for yeast nutrition and fermentation.
80
What are Glassy Kernels?
Barley kernels with a hard, unmodified endosperm, indicating poor modification.
81
What does Homogeneity refer to in malt?
The uniformity of malt modification across a batch.
82
What is the IoB?
Institute of Brewing, an organization that develops methods for malt and beer analysis.
83
What is the Isoelectric Point?
The pH at which a protein carries no net electrical charge, relevant in protein analysis.
84
What is Kernel Size?
The size of barley grains, affecting milling and extract potential.
85
What does the Kolbach Index (KI) measure?
A measure of protein modification in malt.
It is calculated as the ratio of soluble protein in wort to the total protein in the malt, expressed as a percentage.
| it indicates how much of the malts protein has been broken down
## Footnote
Here’s a bit more detail:
Calculation: KI = (Soluble Protein / Total Protein) x 100
Typical Values: A well-modified malt typically has a KI between 38% and 45%
86
What is L°/kg?
Litre degrees per kilogram, a unit for measuring extract potential.
87
Define Lovibond (˚L).
A unit for measuring malt color, similar to SRM.
88
What is the Maillard Reaction?
A chemical reaction between amino acids and reducing sugars that produces color and flavor in malt.
89
What does Modification refer to in brewing?
The extent to which barley has been converted into malt, affecting brewing performance.
90
What is Moisture Content?
The amount of water in malt, affecting storage and milling.
91
What is NDMA?
N-Nitrosodimethylamine, a potentially harmful compound that can form during malting.
## Footnote
The use of indirect heating during kilning helps to minimise NDMA as it is not directly exposed to the combustion gasses which contain nitrogen oxide (NOx) and reacts with DMA found in green malt. the use of low-NOx burners also help to minimise NDMA in malt.
92
What role does Nitrogen play in malt quality?
An element in proteins, measured to assess malt quality.
93
What is Original Gravity (OG)?
The gravity of wort before fermentation, indicating sugar content.
94
What are Pentosans?
Polysaccharides in barley that can affect wort viscosity and filtration.
95
What are Plump Kernels?
Barley grains with a large, even size, indicating good extract potential.
96
What is the function of Protein in malt?
Nitrogenous compounds in malt, important for yeast nutrition and beer foam stability.
97
What is Real Attenuation?
The percentage reduction in wort gravity due to fermentation, accounting for ethanol’s lower gravity.
98
What does Saccharification Time indicate?
The time taken to convert all starch in a mash to sugars, indicating enzyme activity.
99
What are Screenings in malt analysis?
The percentage of barley grains that pass through a specific sieve size, indicating kernel size distribution.
100
What is the Soluble Nitrogen Ratio (SNR)?
A measure of protein modification in malt, calculated from total and soluble nitrogen.
| Above 45% is over-modified. Under 38% is under-modified
101
What does the Standard Reference Method (SRM) measure?
A method for measuring malt color, published by the ASBC.
102
What is Total Nitrogen (TN)? and what is the typical range for ale malt and lager malt?
The total amount of nitrogen in malt, indicating protein content.
## Footnote
Pale Malts:
TN Range: 1.5% to 1.8%
Ale Malts:
TN Range: 1.6% to 1.9%
Lager Malts:
TN Range: 1.4% to 1.7%
103
What is Total Soluble Nitrogen (TSN)?
The soluble fraction of nitrogen in malt, important for yeast nutrition.
104
What does Turbidity indicate in wort?
The clarity of wort, indicating potential brewing issues.
105
What is Viscosity?
The resistance of wort to flow, affecting wort separation and beer filtration.
106
What is Wort Attenuation Limit (WAL)?
A test to determine wort fermentability by measuring gravity before and after fermentation.
107
What is Yeast Nutrition?
The nutrients required by yeast for fermentation, including amino acids and nitrogen compounds.
108
What is essential for brewers to ensure malt performs effectively?
Understanding malt quality
## Footnote
Malt quality affects the brewing process and the final product's characteristics.
109
What natural material is malt made from?
Barley
## Footnote
Barley quality can vary due to soil and environmental conditions.
110
What helps brewers achieve consistency in their malt ingredients despite variation?
Using many thousands of kernels in each brew
111
What must be ensured about the sample taken for malt analysis?
It must be representative of the entire batch of grain
112
What blending issue can occur with malt batches?
A batch can be half under-modified and half over-modified
113
What is the purpose of setting an effective specification for malt?
To avoid blending issues and ensure consistent quality
114
Delete: What tests are linked to specific processes in malting and brewing?
Various tests used on malt
115
What do the initials EBC, ASBC, and IoB stand for?
* EBC: European Brewing Convention
* ASBC: American Society of Brewing Chemists
* IoB: Institute of Brewing
116
What must malt meet to be considered suitable for brewing?
* Food safe
* Easy to mill
* High fermentable extract
* Low wort viscosity
* Required balance of nitrogenous compounds
* Clear wort
* Required color
* Desired beer flavor
117
What barley attributes affect malt performance?
* Variety
* Nitrogen
* Kernel size
118
What type of barley should be used for malting?
Approved malting variety
119
How do environmental factors affect nitrogen levels in barley?
Dry weather during ear filling causes thin grains with higher nitrogen
120
What is the relationship between nitrogen level and extract level in barley?
Higher nitrogen results in lower starch content
121
Why is protein important during malting and mashing?
Proteins are essential for:
- Enzyme activity
- Foam stability
- Flavour and colour development
- Yeast
health, but they need to be carefully managed to avoid negative effects like haze formation.
## Footnote
Enzyme Activity: Proteins in barley are broken down into amino acids and peptides during malting. These amino acids are essential for yeast nutrition during fermentation. Additionally, enzymes like amylases, which are proteins, convert starches into fermentable sugars during mashing.
Foam Stability: Certain proteins contribute to the formation and stability of beer foam. Good foam stability is important for the visual appeal and mouthfeel of the beer.
Flavor and Color Development: Proteins and their breakdown products can influence the flavor and color of the beer. During mashing, proteins are solubilized and transferred into the wort, where they contribute to the overall flavor profile.
Haze Formation: While proteins are beneficial, excessive protein can lead to haze formation in the final beer, which can affect its clarity and shelf life. Managing protein levels is crucial to avoid these issues.
Yeast Health: Soluble proteins, peptides, and amino acids derived from barley proteins are vital for yeast growth and activity during fermentation. They help ensure a healthy and vigorous fermentation process.
122
What problems can too much protein cause in beer?
Problems High Protein Levels Can Cause in Beer:
Haze – from the interaction with polyphenols.
Color Increase – due to Maillard reactions between amino acids and reducing sugars.
Full Flavor – increased fullness/mouthfeel.
Less Bitterness – from increased levels of hot break in the kettle, reducing hop utilization.
123
What environmental conditions affect kernel size in barley?
**Drought and Lack of Water/Rain During Ear Filling:** Adequate water supply is crucial during the ear filling stage. Drought stress can lead to smaller kernels as the plant prioritizes survival over grain development.
**Nitrogen Levels in the Soil:** Nitrogen is essential for plant growth and grain development. Adequate nitrogen levels promote healthy kernel development, but both deficiencies and excesses can negatively impact kernel size. Excess nitrogen can lead to excessive vegetative growth at the expense of grain filling.
**Variety of Barley:** Different barley varieties have varying genetic responses to environmental conditions. Some varieties are more resilient to stress and can produce larger kernels under suboptimal conditions.
**Location:** Geographic location affects climate, soil type, and other environmental conditions. Regions with optimal growing conditions, such as moderate temperatures and fertile soil, tend to produce larger kernels.
**Time of the Year:** Seasonal variations in temperature, rainfall, and daylight hours can influence kernel development. For example, high temperatures during grain filling can accelerate the process, leading to smaller kernels.
**Hours of Sunlight:** Sufficient sunlight is essential for photosynthesis, which supports grain development. Shading or insufficient light can reduce kernel size as the plant has less energy for growth.
**Pest and Disease Pressure:** Infestations and diseases can stress the plant, diverting resources away from kernel development and resulting in smaller grains. Effective pest and disease management is crucial for maintaining kernel size.
124
What is the desirable outcome of optimum rainfall during ear filling?
Plump and even-sized kernels with good extract potential
125
How is kernel size measured?
Using a sieve with 2.2 mm holes
126
What is the significance of consistent grain size in milling?
Essential for milling with a roller mill
127
delete: What are the groups into which malt quality parameters can be divided?
Various analyses performed on malt and wort
128
What is measured to calculate the extract available from malt?
Specific gravity of the wort
129
What are the units used to express extract from malt?
* Litre degrees per kilogram (L°/kg)
* Percentage mass of extract
130
What is the Maillard reaction responsible for in malt?
Producing color and flavorful compounds
131
What is the optimum temperature range for the Maillard reaction?
140-160°C
132
What color measurement methods are used in malt analysis?
* EBC method
* Standard Reference Method (SRM)
* ˚Lovibond (˚L)
133
What is the conversion formula between EBC and SRM?
EBC = SRM x 1.97
134
What is a significant factor affecting economic and quality aspects of malt?
Moisture content
135
What moisture content range is typically targeted for malt?
4-6%
136
What storage conditions are required for malt to prevent spoilage?
Cool, dry environment
137
What factor is critical in malt quality?
Kernel size
## Footnote
Influenced by environmental conditions such as drought or excessive rain during ear filling.
138
What is the ideal percentage of plump grains for malt quality?
More than 90%
## Footnote
Essential for milling with a roller mill.
139
How is kernel size measured?
Using a sieve with 2.2 mm holes
## Footnote
Smaller grains fall through while larger grains are retained.
140
What are the standard mashes used to produce wort for analysis?
* IoB mash
* EBC (Congress mash)
* ASBC mash
## Footnote
Involves grinding malt to specific particle sizes and mashing at controlled temperatures.
141
What is measured to calculate the extract available from malt?
Specific gravity of the wort
## Footnote
Expressed as Litre degrees per kilogram (L°/kg) or percentage mass of extract.
142
How is extract reported?
* As-is basis
* Dry weight basis (dwb)
## Footnote
Accounts for moisture content to calculate a value based on a completely dry sample.
143
What is the optimum temperature range for the Maillard reaction?
140-160°C
## Footnote
Higher kiln temperatures result in darker malt.
144
What are the methods used to measure malt color?
* EBC method
* Standard Reference Method (SRM)
* ˚Lovibond (˚L)
## Footnote
EBC = SRM x 1.97 and SRM = EBC x 0.508 for conversions.
145
What moisture content range is typically specified for malt?
4-6%
## Footnote
Most brewers target 4%.
146
What can high moisture content in malt lead to?
* Spoilage
* Microbial growth
* Infestation
## Footnote
Results in unusable malt or beer quality problems.
147
How is moisture content measured in malt?
Weighing a milled malt sample and drying it in a calibrated oven
## Footnote
Mass difference before and after drying gives the moisture content.
148
What is turbidity in wort produced by a Congress mash expected to be?
Quite bright
## Footnote
High protein or β-glucan levels can cause hazes in wort.
149
How is turbidity reported on malt analysis reports?
As clear or slightly hazy
## Footnote
Some suppliers measure turbidity with a haze meter.
150
What units can turbidity be reported in?
* NTUs (Nephelometric Turbidity Units)
* EBC haze units
## Footnote
Indicates potential issues in brewhouse operations and beer clarity.
151
What does Total Nitrogen (TN) analysis measure?
Both soluble and insoluble nitrogen in the malt sample.
152
Why is nitrogen important in brewing?
It is a key component of proteins, which play a crucial role in brewing.
153
Who developed the Kjeldahl method and in what year?
Johan Kjeldahl in 1889.
154
What is the first step in the Kjeldahl method?
Digesting finely milled malt with concentrated sulfuric acid and a catalyst.
155
What is produced from nitrogenous compounds in the Kjeldahl method?
Ammonium sulfate.
156
How is ammonia gas released in the Kjeldahl method?
By treating the digest with sodium hydroxide.
157
What is the Dumas combustion method used for?
To measure total nitrogen.
158
At what temperature is the Dumas combustion method conducted?
Around 1000°C.
159
What does Total Soluble Nitrogen (TSN) indicate?
The extent of protein modification in the malt.
160
How are TSN results used?
To calculate the Soluble Nitrogen Ratio (SNR) or Kolbach Index (KI).
161
What does Free Amino Nitrogen (FAN) reflect?
The nitrogen level in barley and its importance for yeast nutrition during fermentation.
162
What methods are available to measure FAN?
* Ninhydrin method
* TNBS method
163
What are the two main enzymes critical for brewing?
* α-Amylase
* β-Amylase
164
What is α-Amylase activity expressed as?
Dextrinizing units (DU).
165
What does Diastatic Power (DP) represent?
The combined activity of α- and β-amylases.
166
How is Diastatic Power (DP) measured?
By the amount of reducing sugars produced from starch breakdown.
167
What is the ideal β-glucan level in malt?
Below 150 mg/L, with many breweries setting the limit at 100 mg/L.
168
What is the importance of measuring Dimethyl Sulfide (DMS) in beer?
It is an important flavor compound, sometimes unwanted.
169
What is used to measure viscosity in wort?
A viscometer.
170
What does high viscosity in wort cause?
Problems in wort separation, whirlpool operations, and beer filtration.
171
What does the Wort Attenuation Limit (WAL) test measure?
The percentage of apparent attenuation of wort.
172
What are the three types of food safety hazards associated with malt and barley?
* Biological hazards
* Chemical hazards
* Physical hazards
173
What are examples of biological hazards in malt production?
* Pathogens from human contact
* Fungi
* Molds
* Pathogens from insects, birds, and rodents
174
What are examples of chemical hazards in malt production?
* Mycotoxins
* Nitrosamines
* Pest control residues
* Heavy metals
175
What does visual assessment and sensory evaluation of malt check for?
* Color consistency
* Signs of mold
* Kernel size consistency
* Foreign material
* Strange aromas
176
Fill in the blank: Total Soluble Nitrogen (TSN) is determined by conducting a _______ mash.
Congress
177
True or False: The Dumas method involves digesting malt with sulfuric acid.
False
178
What should be checked during the visual inspection of malt?
Smell for strange, chemical, or musty aromas
## Footnote
This ensures the quality of the malt.
179
How can one test the modification of malt reliably?
Bite into a kernel to check for a clean, cereal taste and white, chalky endosperm
## Footnote
This method is more reliable than crushing the malt.
180
List the main parameters key to selecting malt.
* Moisture
* Extract
* Color
* Nitrogen
* Soluble nitrogen ratio
* Friability
* Homogeneity
* β-glucan
* Diastatic power
* Screenings
## Footnote
These parameters are provided in malt analysis sheets by suppliers.
181
What specifications do European suppliers provide for malt?
* Moisture
* Extract
* Color
* Total nitrogen
* Soluble nitrogen ratio
* Friability
* Homogeneity
* β-glucan
* Diastatic power
* Screenings
* NDMA
* Sulfur dioxide
* S-methyl methionine
## Footnote
These specifications help in evaluating the quality of malt.
182
What parameters are included in North American malted barley specifications?
* Moisture
* Extract
* Fine-coarse difference
* Color
* Total protein
* Soluble protein
* S/T ratio
* Free amino nitrogen
* Diastatic power
* α-amylase
* Viscosity
* Turbidity
* β-glucan
* Screenings
## Footnote
These parameters are essential for assessing malt quality in brewing.
183
What major groups of malt specification can analyses be linked to?
* Barley elements
* Moisture
* Extract
* Modification
* Enzyme activity
## Footnote
Understanding these groups helps in evaluating malt quality.
184
How does moisture content affect malt?
It affects both economic and quality aspects
## Footnote
Moisture is a crucial parameter in malt analysis.
185
Why is extract potential important in malt selection?
It is crucial for fermentable sugars
## Footnote
Extract potential directly impacts brewing efficiency.
186
What do modification parameters like Soluble Nitrogen Ratio (SNR) indicate?
The extent of protein breakdown
## Footnote
This is essential for yeast nutrition and beer foam stability.
187
What is critical for starch breakdown during mashing?
Enzyme activity, measured by α-amylase and diastatic power
## Footnote
These enzymes play a key role in the brewing process.
188
Which institutions develop and govern the methods for malt quality analyses?
IoB, EBC, and ASBC
## Footnote
These institutions ensure standardization in malt quality testing.
189
True or False: Different methods measuring the same attribute typically use the same units.
False
## Footnote
Different methods may have different units, but equations often exist to convert between them.
190
What must brewers do to ensure malt meets brewing requirements?
Specify malt that meets requirements and check the certificate of analysis (CoA)
## Footnote
This ensures that the malt conforms to the specified parameters.
191
Fill in the blank: Problems in malting can be linked to problems in _______.
brewing
## Footnote
Understanding the relationship between malting and brewing is crucial for quality control.
192
What negative effect can high β-glucan in malt have?
It can negatively affect wort separation and beer filtration
## Footnote
This highlights the importance of monitoring β-glucan levels.
193
How can brewers set malt specifications effectively?
By understanding analytical parameters of malt and checking CoAs against specifications
## Footnote
This approach helps in maintaining the quality of the final product.
