14-16

Question 1

six row barley is

Answer 1

higher protein, higher DP(enzymes), lower extract, used for adjunct brewing

Question 2

2 row barley

Answer 2

lower protein, lower enzymes, higher extract, lower levels of adjuncts in brewing

Question 3

steeping

Answer 3

Steeping - Enables barley to absorb sufficient water for germination and hydration of endosperm

Question 4

germination

Answer 4

Germination - Permits growth of embryo under control

Question 5

kilning

Answer 5

Kilning - Lowers the moisture of the green malt to 4-5% (colour, aroma and flavour development)

Question 6

typical kilning temperatures are

Answer 6

50-85 C
24-48 hrs
lowers moisture to 4-5%

Question 7

typical germination temperature are between

Answer 7

14-20 C
3.5-4.5 days
42-45% moisture

Question 8

typical steeping temperatures are

Answer 8

12- 18 C
36-48 hr
enables water and hydrolytic enzymes to move throughout endosperm

Question 9

DP

Answer 9

diastatic power (enzymes)

Question 10

drying phase of kilning

Answer 10

lower temp higher airflow (50-60C)

Question 11

Curing phase

Answer 11

start at 10% moisture end at 4% (70-85C)

Question 12

• stop growth and modification of malt at the end of germination
• develop unique colours flavours and aromas

Answer 12

roasting green malt

• stop growth and modification of malt at the end of germination
• develop unique colours flavours and aromas

Question 13

Base malts goal is to

Answer 13

preserve the enzymes and provide starch(extract)

Question 14

lager and pilsner malt may have

Answer 14

DMS precursor

green grassy aroma

Question 15

colour malts kiln off temp usually

Answer 15

85-115C

contribute body, colour, aroma and mouthfeel

Question 16

pale ale malts

Answer 16

removes grassy and DMS precursors

malty, biscuit w/ toffee and caramel notes

Question 17

mild malts

Answer 17

rich nutty, toffee caramel

Question 18

Vienna malts(wiener malz)

Answer 18

strong nutty, toffee

used in European golden lagers

Question 19

Munich malts(munchener malz)

Answer 19

aroma-rich

strong nutty flavour

Question 20

amber malts

Answer 20

biscuit flavour with toffee undernotes

Question 21

caramel and crystal malts

Answer 21

toasty sweetness, darker =more bitter

reddish colour

Question 22

crystal malt

Answer 22

completely transform starch to sugar

Question 23

chocolate and black roasted malts

Answer 23

coffee, caramel, burnt, acidic sharp taste

Question 24

roasted barley

Answer 24

directly fired in roasting drum for 2.5 hrs, check every 2/3 minutes
swollen to almost double in size 50% will be split

Question 25

maillard reaction

Answer 25

between amino acids and reducing sugars.

Question 26

Sorghum traditionally used for

Answer 26

the production of turbid African beer

Question 27

millet malt is

Answer 27

low extract and enzyme

Question 28

quinoa needs short

Answer 28

steeping and germination

Question 29

oat has-- husk, so extract is

Answer 29

Oats has a large % of husk (up to 30%) so the extract is reduced

Question 30

Triticale is hybrid of wheat and rye

Answer 30

true

Question 31

Rye malt is

Answer 31

difficult to produce, often under-modified

Question 32

Corn and Rice mostly used as adjuncts because

Answer 32

they supply starch for increased alcohol potential, but with less flavor impact

Question 33

sugar as an adjunct can

Answer 33

Sugars as adjuncts can increase the alcohol content, or increase body

Question 34

high protein adjunct like wheat are used for

Answer 34

High-protein adjuncts such as wheat are especially used better foam stability

Question 35

produces gluten free malt

Answer 35

sorghum malt

Question 36

what malt gives higher coloured malt than lager malt

Answer 36

hulls barley malt

Question 37

has no husk and hydrates faster in steeping

Answer 37

wheat malt

Question 38

sorghum malt is

Answer 38

traditionally used in African beers and has increased FAN for adjunct brewing