Adjuncts

Question 1

Grits

Answer 1

Coarse milling-removes the husk and outer layers of the endosperm and germ
-Pure endosperm fragments left

Question 2

Flaked Unmalted Cereals

Answer 2

Partially gelatinized in pressure cooker/steamer
-Passed through rollers at 85° to further gelatinize
-Then dried to 8-10% moisture

Question 3

Torrefied unmalted cereals

Answer 3

Cereals heated to 260° using hot sand or air

Question 4

Micronized unmalted cereals

Answer 4

Cereals heated to 260° using infrared heat

Question 5

Base malts: Pilsner, ale, lager, etc

Answer 5

-Kilned at low temps (60-75°)
-Cured at 70-85°
-Enzymatic

Question 6

Vienna malt, munich malt

Answer 6

-Kilned at standard temps (70-85°)
-Cured at up to 105°

Question 7

Roasty Malts: amber, brown, chocolate, black malts

Answer 7

-Kilned at high temps (80-115°)
-Roasted at 215-225°

Question 8

Crystal/Caramel malts

Answer 8

-Stewed in the kiln to 50% moisture
-Roasted at 120-160°
-Endosperm is converted to sugary liquid: crystallized during curing

Question 9

Amber malt

Answer 9

-40-70 EBC
-67-69% extract

Question 10

Brown malt

Answer 10

-90-120 EBC
-67-69% extract

Question 11

Chocolate malt

Answer 11

-900-1100 EBC
-67-69% extract

Question 12

Black malt

Answer 12

-1200-1500 EBC
-67-69% extract

Question 13

Roasted barley

Answer 13

Barley at 12-14% moisture fired in a roasting drum for 2-3 hours at 80-230°
-1200-1500 EBC
-60-65% extract