Grist Composition

Question 1

What is the significance of malt quality in mashing?

Answer 1

The quality of the malt and the effectiveness of the milling operation are essential for successful mashing.

Question 2

What are the two main steps in the journey from starch granules to maltose?

Answer 2

1. Modification of the malt endosperm in germination
2. Conversion of endosperm material in mashing

Question 3

How does the extent of malt modification affect mashing?

Answer 3

In a well-modified malt, starch granules are exposed, allowing for simple mashing. In under modified malt, additional steps are needed for enzyme activity.

Question 4

What happens to starch granules in well-modified malt?

Answer 4

Starch granules will be exposed, and the cell wall material and protein matrix will be extensively degraded.

Question 5

What must be incorporated in the mashing process for under modified malt?

Answer 5

Steps that allow enzymes to operate close to their optimum conditions and possibly adding exogenous enzymes.

Question 6

What is key to successful mashing?

Answer 6

Obtaining a consistent supply of malt and matching the process to its degree of modification.

Question 7

What is the effect of poorly modified malt on the mashing process?

Answer 7

Very poorly modified malt or blends of over and under modified grains cannot be successfully processed.

Question 8

What is the primary control factor in milling?

Answer 8

Particle size distribution for the wort separation equipment.

Question 9

How does finer milling of grist affect mashing?

Answer 9

More substrate is exposed, allowing enzymes easier access, leading to more rapid conversion.

Question 10

What is the relationship between particle size reduction in grist and fermentable extract yield?

Answer 10

The yield of fermentable extract increases roughly in proportion with the reduction in particle size.

Question 11

What are adjuncts in the context of mashing?

Answer 11

Adjuncts do not contain enzymes; using more adjuncts lowers the concentration of enzymes in the mash.

Question 12

What is the maximum percentage of adjuncts that can be used without problems?

Answer 12

Up to 30% of the grist by weight.

Question 13

How can the risk of poor extract recovery be reduced when using adjuncts?

Answer 13

By selecting malt with high diastatic power or supplementing with exogenous enzymes.

Question 14

What must be done with adjuncts that have starch gelatinisation temperatures above that of barley?

Answer 14

Use pre-gelatinised products or gelatinise the starch separately in a cereal cooker.