Unit 2 - Lesson 2 - Cereal - Malting Process

Question 1

What surrounds barley?

Answer 1

Starch is surrounded by a protein matrix which is then covered by a cell wall

Question 2

What are the stages of the malting process?

Answer 2

1. Steeping - soaking seeds to grow
2. Germination - grains grown under controlled conditions
3. Kilning - drying green malt for color & flavor

Question 3

Describe Steeping

Answer 3

To sprout barley

1. Submerge in water
2. Increases moisture from 12% to 43-46%
3. Tricks the grain to grow
4. > 30% the kernel will germinate

Question 4

What is the 1st sign of germination called?

Answer 4

Chit (Coleorhiza) Root Sheath or 1st rootlet appearing at the embryo (proximal end)

Question 5

When the chit extends and branches is formed?

Answer 5

Seminal Roots or Temporary Roots

Question 6

What does the Coleorhiza do with in the barley kernel?

Answer 6

Where rootlet forms and provides a protective sheath for it

Question 7

What is the acrospire?

Answer 7

Is inside the coleorhiza and will become the shoot

Question 8

When the embryo grows it triggers hormones. What are these called?

Answer 8

Gibberellins which then trigger ⍺-amylase another enzyme

Question 9

What enzyme does the gibberellins enzyme trigger?

Answer 9

⍺-amylase and enzymes

Question 10

What are the types of steeping technology?

Answer 10

Stainless steel vessels either

1. Conical (Cylindro-conical steep vessel)
2. Flat bottomed

Question 11

What is one of the keys for steeping?

Answer 11

Create ideal conditions for barley to germinate and grow

Must elevate CO2 and heat that comes from respiration of the germination

Question 12

What are the essential components of a steeping vessel?

Answer 12

1. inlet/outlet for barley
   Optional feed by gravity to save energy
2. Rotating giracleur to evenly spread grain on surface floor
3. Inlet/Outlet for water
4. False bottom or perforated deck to create “plenum chamber” allowing air to be pumped through
5. Compressed air tubes/aeration tubes
6. CO2 extraction filter

Question 13

Why is a CO2 respirator important?

Answer 13

Grains could suffocate and die

Question 14

What is required when barley is submerged in water?

Answer 14

Need aeration so barley does not suffocate (drown)

Question 15

How does barley react to water submersion?

Answer 15

The seeds ARE NOT sensitive to water, but lack O2

Question 16

What are dry stands in steeping?

Answer 16

Air rests when the water is drained off and air sucked through the beds to remove CO2 and supply O2 to seeds.

Question 17

Why malt in the first place?

Answer 17

Need to break down the protein matrix covered by cells walls eg break down cell walls then protein matrix to get to starch
Malting controls this plus adds enzymes

Question 18

What does a steeping vessel do?

Answer 18

Uses water and air to control barley’s growth

Question 19

Two types of steeping technology

Answer 19

Flat-bottomed design

Cylindro-Conical

Question 20

What is a water stand and how often does it happen?

Answer 20

Submerge barley at least one or more

Question 21

What triggers barleys seeds to sprout?

Answer 21

Not water but lack of O2

Question 22

When doing stands during steeping how does it work?

Answer 22

6h submerged “wet stand”

maybe 12h “dry stand” after draining water until 43-46% water saturation in the seed

Question 23

Describe the second step in malting

Answer 23

Germination phase - let the seeds grow by controlling heat and CO2
+ add O2 by “turning the bed” of grain

Question 24

What happens to barley during germination

Answer 24

1. Enzymes start to break down cells

2. Embryo gets this nutrient

Question 25

What stimulates the aleurone layer which causes what?

Answer 25

Plant hormoned Gibberellins stimulates aleurone layers, which creates the amylase enzymes
Leads to exposing starch

Question 26

What does starch feel like at the end of germination?

Answer 26

Hard ends are gone so feels pasty

Question 27

What does pasty starch indicate?

Answer 27

No cell walls left, time to move to kiln - This is now called Green Malt

Question 28

What is ethyl carbamate?

Answer 28

Carcinogen which can occur in Green Malt barley

Question 29

How to reduce the risk of Ethyl Carbamate

Answer 29

Select breeding of barley with low levels of EPI-HETERODENDRIN

Question 30

Ideal conditions for germination?

Answer 30

43-46% moisture
16 -21° C
4 - 6 days in a germination vessel

Question 31

What is Peated Malt

Answer 31

Smoke produced to carry flavor and aromas

Question 32

Most common malted cereal in the world?

Answer 32

Barley

Question 33

Why is Rye suitable for distilling?

Answer 33

No husk

high levels of α- and β-amylase enzymes

Question 34

What does malting do to wheat?

Answer 34

typically darker, and gives a sweet, luscious flavour

Question 35

What is the COA

Answer 35

Certificate of Analysis - determines quality of malt

Question 36

What is Friability?

Answer 36

Indirect indicator of malt modification measuring force required to crush grain

Question 37

Good moisture levels (CoA)

Answer 37

Moisture <5% safe for storage

Question 38

Soluble N2 (TSN) & Free Amino N2 (FAN)

Answer 38

Critical for proper fermentation

Question 39

Good rule of thumb for barley

Answer 39

Higher N2 Barley has the higher enzymes levels and lower starch

Question 40

What is Good Predicted Spirits Yield (PSY)

Answer 40

Requires soluble extract

& Fermentable material

Question 41

Diastatic Power

Answer 41

indicates both the α- and β-amylase activity

CoA will be > 75 ˚IoB.

Question 42

How do you measure Friability?

Answer 42

Frialbilmeter - specific amount of malt placed in a perforated drum subject to pressure from a roller. Give homogeneity test of