Unit 2 lesson 2 Flashcards
1
Q
What is speciality malt?
A
Speciality malt refers to malt products that provide a wide range of colours and flavours, produced through various methods involving heat.
2
Q
What is the primary method used by maltsters to produce speciality malt?
A
Heat manipulation, particularly through processes like kilning and roasting.
3
Q
What is the Maillard reaction?
A
A chemical reaction that occurs during heat treatment, contributing to non-enzymatic browning, colour, and flavour development in malt.
4
Q
What are the challenges in categorizing speciality malts?
A
Different names used by suppliers, lack of official regulation, variation in production methods, and country-specific naming conventions.
5
Q
Which cereals can be malted apart from barley?
A
- Wheat
- Sorghum
- Rye
6
Q
What are the benefits of using wheat malt?
A
- Higher extract than malted barley
- Improved foam stability
- Unique flavour profile
7
Q
What is the typical moisture level after steeping wheat?
A
Around 38%.
8
Q
What is the recommended Kolbach index (KI) for wheat malt used in wheat beer?
A
38-42%.
9
Q
True or False: Sorghum malt is gluten-free.
A
True.
10
Q
What are the typical steeping times for sorghum?
A
8 to 24 hours, with 16-18 hours being typical.
11
Q
What is the main challenge when malting rye?
A
Lack of husk leading to issues with hydration, kernel damage, and clumping.
12
Q
What is roasted barley?
A
A product that is not malted but is roasted to provide astringent and burnt flavours.
13
Q
What temperatures are typically used in the roasting process for barley?
A
Temperature rises from 80˚C to 180˚C, then up to 230˚C.
14
Q
What is the colour range of roasted barley?
A
1200-1500 EBC.
15
Q
What is the effect of heat on the diastatic power of malt?
A
Diastatic power decreases as colour increases due to enzyme denaturation.
16
Q
What is enzymatic/diastatic malt?
A
Malt produced using high nitrogen barley, germinated and kilned at lower temperatures to conserve enzymes.
17
Q
What is chit malt?
A
Barely modified malt that is made with restricted germination and high in β-glucan.
18
Q
Fill in the blank: Munich malt is typically made from _______ barley.
A
[nitrogen-rich]
19
Q
What is the purpose of using dextrin malt?
A
To provide body and unfermentable extracts, enhancing the beer’s mouthfeel.
20
Q
What is the typical germination temperature for Munich malt?
A
18-20°C.
21
Q
What is the moisture content for steeping Munich malt?
A
48-50%
Munich malt is steeped to a higher moisture content than pale malt.
22
Q
What temperature range is used for germination of Munich malt?
A
18-20°C
This temperature is crucial for the long, warm germination process.
23
Q
How is the green malt modified during the drying process for Munich malt?
A
Held in warm recirculating air
This process slows evaporation and allows further modification.
24
Q
What is the kilning temperature for Munich malt?
A
70-80°C for 12 h, then 100-105°C for 2 h
This increases the malt’s color and flavor.
25
What is the typical protein level of barley used for Vienna malt?
Higher than barley used for pale malt
## Footnote
Vienna malt tends to be well-modified but not over-modified.
26
What is the kilning temperature for Vienna malt?
63°C
## Footnote
This is lower than Munich malt to preserve enzymes.
27
What is the primary difference in diastatic power between Vienna malt and pale malt?
Vienna and Munich have lower diastatic power than pale malt
## Footnote
They can be used as 100% of the grist for brewing.
28
What is Brümalt, and how is it produced?
Made from green malt steeped to around 48% moisture and germinated for six days
## Footnote
It undergoes a specific temperature rise and drying process.
29
What is the purpose of the drum roaster in specialty malt production?
To roast the grain at controlled temperatures
## Footnote
It operates similarly to coffee bean roasters.
30
What is the maximum capacity of a drum roaster used for specialty malt?
Up to five tonnes
## Footnote
This allows for large-scale production.
31
What happens at the end of the roasting cycle in a drum roaster?
The front of the roaster is opened to discharge the hot grain
## Footnote
This is followed by cooling in a hopper.
32
What is the temperature range for roasting amber malt?
From 48°C up to 170°C
## Footnote
Lower finishing temperatures can also be used.
33
At what temperature is chocolate malt typically produced?
Heated to 205°C over two hours, then roasted up to 225°C
## Footnote
This process creates its distinct flavor.
34
What are the sensory descriptors for the flavor of crystal malt?
* Sweet
* Caramel
* Toffee
* Jam/conserve
* Candyfloss/cotton candy
* Molasses
* Fruity
* Roasty
## Footnote
These descriptors highlight the complexity of crystal malt flavor.
35
What is the Maillard reaction?
A reaction between reducing sugars and amino groups at high temperatures
## Footnote
It leads to color and flavor formation in malt.
36
True or False: Caramelisation is the main source of flavor in crystal malts.
False
## Footnote
The Maillard reaction is the primary contributor to flavor.
37
What color does black malt typically impart to beer?
Black
## Footnote
It is used in stouts, porters, and other dark beers.
38
Fill in the blank: The primary effect of speciality malt on beer is _______.
[color]
## Footnote
The contribution of malt color varies with type.
39
What is the relationship between speciality malt and foam stability?
Roasted malt products promote foam stability
## Footnote
This is particularly relevant in dark beers.
40
What is the effect of specialty malts on mouthfeel?
Generally associated with a fuller/richer/sweeter mouthfeel
## Footnote
Extracts from specialty malts are usually less fermentable.
41
What are pyrodextrins?
Compounds resistant to hydrolysis by amylase enzymes
## Footnote
They can be produced by heating pure starch.
42
What are pyrodextrins?
Pyrodextrins are compounds resistant to hydrolysis by amylase enzymes, produced by heating pure starch, usually with acids.
## Footnote
They result from changes in the starch polymer structure due to heat and acid catalysis.
43
What is the Maillard reaction's effect on starch?
The Maillard reaction changes starch or its breakdown products, making them resistant to enzymatic hydrolysis.
## Footnote
This reaction is significant in brewing, especially with barley starch.
44
How do non-barley malts affect beer flavor?
Non-barley malts provide different flavor compounds due to being made from various cereals, although specific compounds responsible for these flavors have not been identified.
## Footnote
Flavor descriptors are often based on marketing rather than formal sensory analysis.
45
What are the effects of darker specialty malts on flavor stability?
Darker specialty malts may contribute to flavor stability due to reductones and melanoidins, but recent studies question their long-term effectiveness against oxidation.
## Footnote
Some heat-derived flavor compounds in dark malts can contribute to stale beer flavor.
46
Which malts promote foam stability?
Wheat, roasted malts, and some caramel malts promote foam stability, while others may reduce it.
## Footnote
Foam stability is complex and not fully understood.
47
How does wort pH change with malt color?
As a general rule, the darker the malt, the greater its contribution to reducing mash pH.
## Footnote
Suppliers typically do not report wort pH for specialty malts but can provide it upon request.
48
What is malt extract?
Malt extract is wort with some water removed, made from malting grade barley, and used extensively in food production and brewing.
## Footnote
It is concentrated to a higher gravity than typical brewery worts.
49
What is the purpose of falling film evaporators in malt extract production?
Falling film evaporators are used to concentrate malt extract by transferring heat from steam to the liquid extract, maintaining a vacuum to facilitate the process.
## Footnote
They are the most effective devices for producing strong worts with high extract efficiency.
50
What are the characteristics of diastatic malt extracts?
Diastatic extracts are produced at lower mashing temperatures and are not boiled, allowing them to retain enzymatic activity.
## Footnote
They can be used to convert starches to sugars in subsequent brewing processes.
51
What is the classification of caramel products?
Caramel products are classified into four groups: E 150a (Class I), E 150b (Class II), E 150c (Class III), and E 150d (Class IV).
## Footnote
Each class has different production processes and stability characteristics.
52
Fill in the blank: The color in caramel comes from the _______.
[Maillard reaction, caramelisation, and pyrolysis]
53
What are some uses for caramel in brewing?
Caramel can be added for color adjustment during boiling or before packaging to ensure proper mixing and sterilisation.
## Footnote
Metered dosing after filtration minimizes losses and allows precise color control.
54
What are the effects of using heat on malt?
Heat affects enzyme activity, color, and flavor in malt.
## Footnote
This can lead to the production of non-fermentable extracts and changes in flavor stability.
55
What can you conclude about the use of specialty malts in brewing?
Specialty malts affect beer color, flavor, clarity, and foam stability, and their usage can vary based on the desired outcome.
## Footnote
Understanding their properties is crucial for brewers.
56
What is Amber Malt?
A type of roasted malt heated to around 170°C, imparting a dry, biscuit-like flavor with light toffee notes.
57
What is the primary ingredient in malt production?
Barley
58
What flavor notes does Black Malt provide?
Smoky, strong coffee, and burnt toast notes.
59
At what temperature is Brown Malt roasted?
Up to 176°C
60
What is Caramelisation?
A process where sugars are broken down by heat, contributing to color and flavor in malt.
61
What is another name for Caramel Malt?
Crystal malt
62
What is Chit Malt used for?
To improve foam stability and provide a fuller palate.
63
What flavor notes does Chocolate Malt impart?
Strong coffee and mild burnt toast notes.
64
What is Diastatic Power?
The measure of a malt’s enzymatic ability to convert starches into fermentable sugars.
65
What does Dextrin Malt contribute to beer?
Body and mouthfeel.
66
What is the purpose of a Falling Film Evaporator?
To concentrate wort by evaporating water under reduced pressure.
67
What are Kilned Malts?
Malts produced by kilning at higher temperatures to develop color and flavor.
68
What does the Maillard Reaction contribute to malt?
Color and flavor.
69
What is Melanoidin Malt also known as?
Brümalt or Honey malt
70
What is Munich Malt made from?
Nitrogen-rich barley, steeped to high moisture and kilned at high temperatures.
71
What is Non-Enzymatic Browning?
A process that includes Maillard reactions, caramelisation, and pyrolysis.
72
What are Non-Malted Products?
Includes roasted barley.
73
What is Pale Malt used for in brewing?
It is the base malt.
74
What is Pyrolysis?
The thermal decomposition of materials at high temperatures.
75
What flavor characteristics does Roasted Barley provide?
Sharp, astringent, and burnt flavors.
76
What are Roasted Malts?
Malts produced by roasting in a drum roaster at high temperatures.
77
What is Sorghum Malt used for?
Traditional beverages and gluten-free beer.
78
What are Speciality Malts?
Malts produced with specific processes to develop unique colors and flavors.
79
What are Stewed Malts?
Malts where green malt is stewed before roasting.
80
What distinguishes Vienna Malt from Munich Malt?
Vienna Malt is kilned at lower temperatures, preserving more enzymes.
81
What is Wheat Malt used for?
To improve foam stability and provide unique flavors.
82
What is Wort?
The liquid extracted from the mashing process during brewing.
83
What are speciality malts?
Speciality malts are unique malts used to create a diverse range of beers.
84
Why are speciality malts important?
Without speciality malts, the variety of beers available would be significantly reduced.
85
How do maltsters manipulate the production of speciality malts?
Maltsters use heat to manipulate the production, primarily through non-enzymatic browning, such as the Maillard reaction.
86
What is the Maillard reaction?
A non-enzymatic browning process that transforms barley into speciality malt.
87
How are speciality malts categorized?
Speciality malts are categorized based on their production methods, though naming conventions vary.
88
What challenges arise from the lack of standardization in naming speciality malts?
It can be challenging to understand what exactly is being purchased due to varying names among suppliers.
89
What is an example of a malt that has different varieties?
Munich malt can be produced in light, dark, Belgian, and Super Munich varieties.
90
What other cereals can also be malted besides barley?
Wheat, sorghum, and rye can also be malted.
91
What benefits do wheat malts provide?
Wheat malts provide more extract, improved foam stability, and unique flavors.
92
What complications can arise from using wheat malts?
Wheat malts present challenges due to loose husks, complicating the malting process and lautering.
93
What factors are important in the malting process for wheat?
Moisture levels, germination times, and temperatures.
94
Why is sorghum valued in Africa?
Sorghum is valued for its ability to grow in arid regions and is used for traditional beverages and biofuel.
95
What is the malting process for sorghum?
The malting process involves steeping, germination, and kilning at higher temperatures than barley.
96
What unique flavors do rye malts provide?
Rye malts can provide a spicy flavor and enhance beer fullness.
97
What are the challenges associated with rye malts?
Challenges include rapid hydration, kernel damage, and clumping.
98
How is roasted barley produced?
Roasted barley is produced by directly firing barley in a roasting drum.
99
What flavors does roasted barley impart?
Astringent and burnt flavors, suitable for dark beers like stouts.
100
What is the impact of higher temperatures on speciality malts?
Higher temperatures result in increased color and flavor.
101
What happens to diastatic power as the color of the malt increases?
Diastatic power decreases due to enzyme denaturation.
102
What processes can some speciality malts undergo?
Some undergo high-temperature kilning followed by roasting, while others are stewed and then roasted.
103
What type of barley can enhance color and flavor formation?
Higher nitrogen barley.
104
True or False: All malt suppliers use the same names for their malts.
False.
105
What is the primary characteristic of speciality malts?
Higher color compared to typical pale malts
## Footnote
Achieved through extended exposure to high temperatures in the kiln or roasting drum.
106
What process do all speciality malts start with?
Green malt
## Footnote
Some undergo high-temperature kilning followed by roasting, while others are stewed and then roasted.
107
What effect does higher nitrogen barley have on speciality malts?
Increases availability of nitrogen for color and flavor formation through the Maillard reaction
## Footnote
Higher nitrogen content contributes to the complexity of flavor and color.
108
What happens to diastatic power as the color of the malt increases?
It decreases
## Footnote
Heat denatures the amylases responsible for diastatic power.
109
What are the air-on temperatures during drying for pale malt?
Do not typically exceed 70°C
## Footnote
Curing temperatures range from 70-85°C to remove DMS and achieve target color.
110
What is enzymatic or diastatic malt produced from?
High nitrogen barley
## Footnote
It is germinated and kilned at lower temperatures to conserve enzymes.
111
What is chit malt and its characteristics?
Barely modified, high in β-glucan and undegraded proteins
## Footnote
Improves foam stability and provides a fuller palate but may cause wort separation problems if used in excess.
112
What is the purpose of dextrin malt in beer production?
Source of dextrins to contribute to body and mouthfeel
## Footnote
Production methods for dextrin malts vary, making it difficult to provide specific process details.
113
How is Munich malt typically produced?
Made from nitrogen-rich barley, steeped to higher moisture content, and germinated at warm temperatures
## Footnote
The kilning process involves slow drying and curing at high temperatures to develop rich, malty flavors.
114
What distinguishes Vienna malt from Munich malt?
Kilned at lower temperatures than Munich malt to preserve more enzymes
## Footnote
Both have lower diastatic power than pale malt but can be used as 100% of the grist.
115
What is melanoidin malt also known as?
Brümalt or Honey malt
## Footnote
Produced by stewing green malt and then roasting it.
116
What is the process for producing melanoidin malt?
Steeping to 48% moisture, germinating for six days, and allowing temperature to rise in the last 36 hours
## Footnote
Followed by drying and curing at high temperatures.
117
What is the function of drum roasters in speciality malt production?
Similar to coffee bean roasters, used for indirect or direct heating
## Footnote
Hot air can be diverted around or through the drum.
118
What heating method is used for stewing in drum roasters?
Indirect heating
## Footnote
Direct heating is used for roasting.
119
What can be done to end the roasting cycle in drum roasters?
Quenching the grain with water
## Footnote
This helps to control the final product characteristics.
120
What does the second quarter of the information provide an overview of?
Barley malting process and production methods for various types of speciality malts
## Footnote
Highlights the importance of temperature control and specific conditions required.
121
What is the operation of drum roasters similar to?
Coffee bean roasters
## Footnote
Drum roasters consist of a horizontal drum rotated by a motor, with curved vanes inside for mixing the grain.
122
What heating system is used in drum roasters?
Gas burner
## Footnote
Hot air can be diverted around or through the drum for indirect or direct heating.
123
What type of heating is used for stewing malts?
Indirect heating
124
What type of heating is used for roasting malts?
Direct heating
125
What can be done to end the roasting cycle of the grain?
Quench with water
126
At what temperature is amber malt typically heated?
48°C to 170°C
127
What is a characteristic of amber malt compared to pale malts?
Retains a small amount of diastatic power, but significantly less
128
What alternative name do some suppliers use for amber malt?
Biscuit malt
129
At what maximum temperature is brown malt roasted?
176°C
130
What is the concern regarding N-dimethylamine (NDMA) during the roasting of malts?
Not a concern due to high temperatures breaking down NDMA
131
What is the roasting temperature range for chocolate and black malts?
205°C to 235°C
132
What happens to the grain during the roasting process?
Swells and loses about 15% of its dry weight
133
What color variations can roasted speciality malts exhibit?
Chocolate brown to black
134
What flavor does amber malt impart to beer?
Dry, biscuit-like flavor with light toffee notes
135
What flavor does brown malt contribute to beer?
Mild biscuit and coffee notes
136
What flavor characteristics does chocolate malt offer?
Strong coffee and burnt toast notes
137
What flavor does black malt contribute?
Smoky, harsh burnt coffee and toast notes
138
What process is used to maximize flavor and color production in stewed malts?
Maillard reaction
139
What is another name for crystal malts?
Caramel malts
140
What does the production of crystal malt involve?
Well-modified green malt with moisture level of 50% during germination
141
What temperature range is used to break down starch into sugars during crystal malt production?
60-80°C
142
What happens to the liquefied endosperm during heating and drying?
Becomes crystalline
143
What characteristics should the grains have in crystal malt production?
Smooth, round, swollen, bright, evenly colored without dark spots
144
What is checked during the roasting progress of crystal malts?
Color and crystallization
145
What can vary in the characteristics of crystal or caramel malts?
Promote or reduce beer foam stability
146
What is malt extract primarily made from?
Malting grade barley
## Footnote
Malt extract is used in food production and brewing.
147
What are the main steps in the production of malt extract?
Mashing, lautering, concentrating the wort
## Footnote
The process is similar to wort production.
148
What is the typical concentration range of malt extract?
19-23°P
## Footnote
This is more concentrated than typical brewery worts.
149
What is done with weak worts, down to around 1.5°P?
Used as part of the mashing water for subsequent batches
## Footnote
This practice prevents waste.
150
What equipment is commonly used by malt extract suppliers to produce strong worts?
Mash filter
## Footnote
This equipment is valued for its efficiency.
151
Is boiling necessary when producing malt extract if hop extracts are used?
No
## Footnote
Filters are used to remove solid material if boiling is not conducted.
152
What are diastatic extracts?
Extracts that retain enzymatic activity
## Footnote
They are produced at lower mashing and evaporation temperatures.
153
How is the concentration of the extract achieved?
Using falling film evaporators
## Footnote
These consist of a tall cylindrical shell filled with hollow tubes.
154
What is the final concentration range of the extract after processing?
65-82°P
## Footnote
Achieved through multiple evaporators in series.
155
At what temperature and duration is unboiled extract pasteurized?
Around 70°C for 20 minutes
## Footnote
This is done to prevent microbiological spoilage.
156
How are dried extracts produced?
By spray or band drying
## Footnote
These are more commonly used in the food industry.
157
What factors influence the color and flavor of malt extract?
Type of malt and process used
## Footnote
Highly colored and flavored extracts can be used for flavor adjustment.
158
What is the historical use of caramel in brewing?
To adjust beer color
## Footnote
Its use is declining due to consumer preferences for clean label products.
159
What processes occur during the production of caramel?
Maillard reaction, caramelization, pyrolysis
## Footnote
These produce large, highly colored polymers.
160
What is a potential carcinogen that can form during caramel production?
4-methylimidazole
## Footnote
Safety concerns have arisen regarding this compound.
161
How are caramel products classified?
Into four groups based on production processes and characteristics
## Footnote
These groups are Class I (E 150a), Class II (E 150b), Class III (E 150c), and Class IV (E 150d).
162
What is the main characteristic of Class I caramel (E 150a)?
Produced without ammonium or sulphite compounds
## Footnote
Stable in alcohol but not in acidic solutions.
163
What is the main use of Class II caramel (E 150b)?
Used in fortified wines
## Footnote
It uses sulphite compounds but no ammonium compounds.
164
What distinguishes Class III caramel (E 150c)?
Uses ammonium compounds but no sulphite compounds
## Footnote
Stable with barley malt protein.
165
What is the main characteristic of Class IV caramel (E 150d)?
Uses both ammonium and sulphite compounds
## Footnote
Stable in acidic solutions and used in soft drinks.
166
When can caramel be added during the brewing process?
To the boiling brew in the kettle or to the beer before packaging
## Footnote
Adding to the kettle ensures proper mixing and sterilization.
167
What is a risk when adding caramel after filtration?
Haze formation and microbiological contamination
## Footnote
This risk arises if hygienic practices are not followed.
