Malt (Malted Grains) and Adjuncts Flashcards
Examines the different types of malt and adjuncts used in brewing and their effects on beer. (99 cards)
1
Q
What is the typical source of sugar for beer production?
A
Malt (malted grains)
2
Q
What are grains?
A
The seeds of cereal plants.
3
Q
What is the most common grain for beer production?
A
Barley
4
Q
Besides barley, what other grains are used for beer production?
A
- Wheat
- Rye
- Maize (corn)
- Oats
- Sorghum
5
Q
What is the ‘baby plant’ of a grain called?
A
The embryo.
6
Q
What parts does the grain consist of?
A
- The embryo
- The endosperm (store of energy)
- The husk (protective casing)
7
Q
A grain has a store of energy to use until when?
A
Until the plant has leaves and can create energy through photosynthesis.
Photosynthesis allows a plant to produce energy from sunlight.
8
Q
What is malt?
A
Short for malted grain, where water and heat have been applied to a grain to mimic spring, causing the grain to germinate.
9
Q
From which grain is most malt produced?
A
Barley
10
Q
Why is barley preferred for malting and beer production over other grains?
A
It contains an enzyme that helps with starch conversion.
Barley also has protein that are beneficial to yeast during fermentation.
11
Q
How can polyphenols be a benefit to beer production?
A
In the production of haze and foam formation.
12
Q
What is the outer hard protective case of a grain called?
A
Husk
13
Q
What is the baby barley plant in a grain called?
A
Embryo
14
Q
What is the store of energy made up of starch molecules and surrounded by protein in a grain called?
A
Endosperm
15
Q
What is starch and what is it composed of?
A
A complex carbohydrate and is composed of sugar molecules bonded together.
16
Q
How many sugar molecules can one starch molecule contain?
A
tens of thousands
17
Q
What is the endosperm composed of?
A
Starch molecules tightly wrapped into granules.
18
Q
In the endosperm, what are starch granules surrounded by?
A
Protein
19
Q
During the malting process, what happens to the protein surrounding the starch granules in the endosperm?
A
Some of the protein is broken down allowing the starch molecules to become more accessible.
20
Q
What happens to the starch molecules in the endosperm?
A
Some are broken down into sugars used by the growing embryo, and some are converted to sugars later in the brewing process by enzymes.
21
Q
What is the other name for a naturally occuring catalyst?
A
An enzyme.
22
Q
Define an enzyme.
A
A substance that helps reactions to take place without being changed or used up in the reaction.
23
Q
What do enzymes do in the brewing process?
A
In the presence of water and temperature they help convert starch to sugars.
This is primarily done during mashing.
24
Q
What are dextrins?
A
Fragments of sugar starch, and are complex molecules that are unfermentable by most yeast.
Unfermented sugars + dextrins can add body and sweetness to beer.
25
Where are protein molecules in the barley grain **broken** **down**?
During the **malting** process.
26
What **residual** subtances can be a factor in the creation of **haze** in beer?
Residual proteins
27
What is it called when there is a **visible cloudiness** that develops in a beer when it is **chilled** to a certain temperature?
Chill haze
## Footnote
Caused by **residual proteins** in the beer.
28
Place where the malting process **takes place**?
Malt house or maltings
29
What is a **maltster**?
**Person** in charge of the malting process in a malt house.
30
What are the **three stages** in the **malting** process?
1. Steeping
2. Germination
3. Kilning
31
What is malt a **source** of?
* Starch
* Enzymes
* Proteins
* Nutrients
## Footnote
All needed for brewing.
32
What is the aim of **steeping**?
To **evenly hydrate** the barley grains to the **correct** moisture to activate the enzymes.
33
What is the **wet stand**?
**First part** of the malting process where barley is **soaked** in water.
34
What is **air-rest** or **dry-stand**?
After the wet stand, the barley is drained and cool air is **drawn through** the bed of grains.
## Footnote
Wet- and dry-stands can be done 2-3 times to properly hydrate the grains.
35
What are **chits**?
The first **roots** the grain sends out during germination.
36
What happens when a grain has been **properly hydrated**?
The embryo **reacts** as if it has been **planted** in soil.
37
What happens as the **grain grows** during the germination process?
Enzymes are **activated** and the cell walls and proteins securing the starch granules begin to **break down**, making starch, proteins, and nutrients for brewing.
38
Why is it important to **rotate** the grains during malting?
* Prevent rootlets from becoming **tangled**.
* Release **heat**.
* Keeps the grains growing at the **same rate**.
39
What is **green malt**?
Grains at the **end** of the **steeping** and **germination** process that have **not** been kiln dried.
40
What would happen if the grains were allowed to **continue** top grow during the malting process?
All of the grain's starch and nutrients would be **used up** by the plant's embryo.
41
How is germination usually halted?
By applying heat and drying the grains - known as **kilning**.
42
What are the main effects of **kilning**?
* **Reduces** moisture level of the grains.
* **Ends** germination.
* Can also create **aroma** and **color**, depending on the amount of heat and duration it is applied.
43
With regard to **kilning**, what happens to the **enzymes**?
Some are **destroyed** during kilning, which means a brewer needs to balance the needed enzymes with the desired beer style.
44
**Lower** kilning temperatures can lead to what with regard to **enzymes**?
Will **maximize** enzyme levels.
45
**Higher** temperatures will lead to what with regard to **enzymes**?
It will **destroy** enzymes, but lead to **more** color and flavor in the grain.
46
How **long** can malted barley be safely kept?
As long as it is in a cool, dry condition, it can be stored for **several months**.
47
What is the process responsible for the **browning reactions** in many foods we eat?
The **Maillard** reaction.
48
What are **amino acids**?
**Molecules** that **combine** to make **proteins**.
49
Essentially, **what** is the Maillard reaction?
It is when **amino acids** and **sugars** react together.
## Footnote
This can happen at a range of temperatures, higher temps speed it up.
50
What is responsible for **aromas** such as bread crumb, bread crust, digestive biscuit or graham crackers, toasted bread, chocolate, coffee, caramel, dried fruit, and cotton candy?
**Maillard reaction** taking place **during** the kilning process in malt.
## Footnote
To an extent, this can also take place during the wort boil.
51
# True or False.
The **Maillard reaction** and **caramelization** are esentially the same process.
False
## Footnote
The Maillard reaction involves amino acids **and** sugars, but caramelization **only** involves sugars.
52
Where can caramelization **only** take place at?
At **high** temperatures.
## Footnote
Caramelization creates flavors such as caramel and molasses in the malt and usually occurs when malts are roasted.
53
What **type of malts** account for the majority of malts produced and used?
Base malts
54
What do base malts **contribute** to the brew?
* High levels of enzymes.
* Delicate aromas.
* Pale color.
* Starch, proteins and nutrients.
55
How are base malts **kilned**, and what is the result?
They are kilned at **low temperatures**. This **maximizes** the enzyme levels, but **limits** the amount of aroma and color created.
56
How are **lager** and **pilsner** malts kilned, and what is the result?
They are **lightly kilned** and are generally **very pale** in color, with light aromas reminiscent of bread dough, water cracker or light honey.
57
What is the character of **DMS**?
Cooked sweet corn
58
Is **DMS character** in beer considered a **fault**?
Not always.
## Footnote
It is appropriate in **some lagers**, but for most beers it is considered an off-flavor.
59
**Where** in the brewing process can DMS be **removed**?
During **wort boiling**.
60
How are **pale ale** malts kilned, and what is result?
They are kilned at **slightly higher** temps than lager malts, and the result is a slightly **deeper** golden color and a **richer** aroma of bread crumb.
61
How are **specialty malts** used?
Usually in **smaller** amounts to add **color**, **aromas**, and **other characteristics** to a beer.
62
What are the **two key factors** when kilning specialty malts?
* **Time** (duration in the kiln)
* **Temperature** (either lower or more often higher)
## Footnote
Moisture levels during kilning can also have an impact on the style.
63
What are two examples of **highly kilned** malts?
* Vienna malts
* Munich malts
64
What will **higher kilning** temperatures produce in malts?
More heat gives **more color** and **more aromas**.
65
Graham cracker, bread crust, toasted bread and toasted nuts with amber color are often derived from what **type** of malts?
Highly kilned malts
66
How are **dark roasted malts** produced?
By roasting **kiln-dried malt** at **very high** temperatures in a roasting drum.
67
What type of malts will impart **coffee** and **chocolate** aromas to a beer?
Dark roasted malts
68
Why are enzymes **no longer active** in dark roasted malts?
The **high roasting** temperatures cause them to no longer be active.
## Footnote
Because of this, dark roasted malts are used in smaller amounts.
69
**Porters** and **stouts** use which type of malts?
Dark roasted malts
## Footnote
This contributes brown and black color, as well as aromas of coffee and chocolate.
70
**Chocolate** malt, **brown** malt, and **black** malt are all examples of what type of malt?
Dark roasted malt
71
What malt are **caramel** or **crystal malts** made from?
Green malt
72
What are the **steps** in producing **caramel or crystal** malts?
1. Start with green (unroasted) malts.
2. While it is moist, heat in a roasting drum to promote enzyme growth, which in turn breaks down the starch into sugars.
3. Increase the temperature to dry the malt and crystalize the sugar in the husk.
73
What can be the expected **impact** of crystal or caramel malts on the **finished** beer style?
* Flavors of **caramel**, dried fruits and cotton candy.
* Increase **color** - giving beer a reddish hue.
* Increase the **body** and **sweetness** in the beer.
74
What flavor/aromas can be expected from **smoked malts**?
* Woodsmoke
* Smoked bacon
* Smoked cheese
## Footnote
Often depends on the wood used for smoking.
75
How are smoked malts **made**?
They are produced by smoking malt **over wood** in a special kiln.
76
What type of **wood** is used to smoke malts used for ***Rauchbiers*** from Bamberg, Germany?
Beechwood
77
What effects can **malted wheat** contribute to the final beer?
Often used in combination with malted barley, and can give beer a **smooth texture** and **finish**.
78
For **weissbier**, what is the minimum amount of **malted wheat** in the grain bill?
At least **50%**.
79
What is the **grain bill**?
The **recipe** listing the **types** and **amounts** of malts and grains used to make beer.
80
How can the grain bill affect the **style** of a beer?
The choice of grains and malts will determine the **color**, **aroma**, and **body** of the final beer.
81
What often makes up the **majority** of a grain bill?
Base malt
82
What does base malt **contribute** to the production of beer?
* starch
* high levels of enzymes
83
What do **specialty malts** and **grains** contribute to the production of beer?
They are used to achieve the desired **color**, **aromas**, and **complexity**.
## Footnote
This may not be achievable with base malts.
84
What are **non-malt** sources of fermentable sugars called?
Adjuncts
## Footnote
Can include unmalted grains as well as other sugars.
85
What could be used in beer production to achieve a **less expensive** grain bill, or to produce a **gluten-free** beer?
Adjuncts
86
What are these materials classified as:
unmalted barly, wheat, oats, rice, rye, maize/corn, sorghum
Cereal adjuncts
87
In what **form** may **cereal adjuncts** be used in the production of beer?
They can be used as **whole**, **raw** cereal grains, or be milled into **grits** (small particles), **flour** (very small particles), or treated to make the starch available for mashing.
88
Why is it **neccessary** to use unmalted cereal adjuncts in **conjunction** with malted barley?
Unmalted grains **do not** have the enzyme content to convert starch into fermentable sugars.
## Footnote
Malted barly does.
89
What **impact on style** can maize/corn or rice have on the finished beer?
Tends to give **lighter** **flavor** and **body** than other grains.
90
What **impact on style** can unmalted wheat have on the finished beer?
Can contribute **smooth texture**, **haze**, and **head retention**.
## Footnote
Similar to malted wheat.
91
What **impact on style** can oats have on the finished beer?
A **fuller body** and **silky** texture.
92
What **non-grain** sources of sugar are available to brewers?
Sugars and processed syrups from sources such as **sugarcane** and **sugar beets**, as well as syrups such as **molasses**, **maple syrup** and even **honey**.
93
What are **starch-based** syrups made from?
Cereal grains
94
What are **sucrose-based** syrups made from?
Sugarcane and sugar beets.
95
Which may potentially have more **unfermented sugars** in the final beer - a beer made **entirely from grains**, or one made with **some added sugars or syrups**?
Beer made with **some added sugars or syrups**.
## Footnote
This is due to the fact that added sugars and syrups contain highly fermentable forms of sugar, which is almost always entirely consumed by the yeast during ferment.
96
What may **candi sugar** contribute to the style of a beer?
It can **range** from pale and neutral to darker in color with aromas such as **caramel** and **dried fruits**, like raisins or dates.
## Footnote
Often used in abbey ales.
97
What is **black treacle** also known as?
Molasses
## Footnote
For our American students!
98
How may a brewer **add** sweetness to a final beer?
By adding **unfermentable sugars** or **sweetners**.
99
Is **lactose** a fermentable sugar?
It is **NOT**.
## Footnote
And may contribute a residual sugar in the final beer, resulting in a sweetness in the finished style.
