Malt and Process Flashcards
Beer Ingredients (19 cards)
What are 4 features that make barley great for making beer?
a. starches - that can be converted into sugars
b. enzymes - specialized protiens, that convert starches into simple sugars
c. husks - filter bed
d. protiens/dextrin - body and head retention
What is the Maillard Process
Browning of Protiens, Complex chemical process involving amino acids, color and flavor made during malting when heat is applied to food/beer
What are two heirloom varieties of Barley?
Maris Otter - Britan
Klages - USA
Describe 2 Row Barley
Larger kernals
More carbohdrates
More malty
Describe 6 Row Barley
More enzymes
More protiens
More diastatic power, use with adjuncts
grainy
When is the malt fully modified?
When the rootlets beging to grow and now have enzymes that have produced some sugar, soluable starches, and nutrients for the yeast
What are 3 important results of kilning barley?
a. stops germination
b. dries the malt for storage
c. adds color and flavor
What are the different types of malt and how are they made?
a. base malt - kilned
b. specialty malts - denatured
c. caramel/crystal malts - stewed
d. roasted specialty malts - drum roasted
How do maltsters adjust kilning to make a Pilsner vs a Vienna?
a. time - how long it’s kilned
b. temperture - how hot, hotter denatures and browning occurs
c. ventilation/moisture - how wet/how much air
How do you measure EBC?
European Brewery Convention: lovibond x 2
Degrees Lovibond and SRM are the same
What are the base malts? What is the Lovibond for each?
a. Pilsner: 1.5 - 2L
b. Pale Malt: 2 - 3L
c. Vienna: 3.5 - 5L
d. Munich: 7 - 10L, over 10 need additional pale malt b/c not enough diasatic power
Name 2 kilned specialty malts and beer styles made with them
a. Victory Malt - 30L, Nut Brown, Dopplebock, Milds, Scotch Ales
b. Biscuit Malt- 25-30L, Belgian Ales, English and American Ales
Name 2 Roasted Specialty Malts and styles made with them
Chocolate Malt and Black Patent Malt used to make Porters and Stouts
What is an adjunct?
Anything that is used as a source of sugar that is NOT malted barley
What are the sensory contributions of rice and corn?
lightens mouthfeel
they lack protiens and dextrins
so no body or flavor
What does adding sugar do to the beer? When is it added in the brewing process?
thins mouthfeel and adds ABV
added at the boil, no mashing required b/c it’s already a short chain and yeast accessible
—-is done at the end of the mash. It is the process of separating the wort from the malt by trickling hot water through the mast in order to rinse all the sugars out of the grains.
Lautering
—-is the process of slowly adding 170*F water to the top of the mash with sprayers and running it through the mash to rinse all the remaining sugars out
Sparging
When is wort aerated and why is it important that it only be done then?
After the wort has been chilled, otherwise it will become oxidized, yeast need oxygen for a health fermentation
