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CIBD Diploma Module 1 > Malt Quality > Flashcards

Malt Quality Flashcards

(53 cards)

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1
Q

What can influence the malting and brewing process even with approved malt varieties?

A

Variation from crop to crop and field to field

This variation may require the maltster or brewer to adapt their process conditions.

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2
Q

What is the relationship between nitrogen levels in soil and kernels?

A

Higher nitrogen level in soil leads to higher nitrogen level in the kernel

Very dry weather during ear filling can also result in thin grains with higher nitrogen.

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3
Q

What is the formula to calculate protein percentage from nitrogen percentage?

A

% protein = % nitrogen x 6.25

For example, 1.6% nitrogen malt results in 10% protein.

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4
Q

Why is nitrogen (protein) important for beer?

A

During mashing it releases into free amino nitrogen (FAN) which is beneficial for yeast nutrition and stabilizes beer foam

Protein breakdown products improve beer mouthfeel and fullness, but excessive protein can cause hazes.

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5
Q

True or False: The level of extract is directly proportional to the nitrogen level.

A

False

The level of extract is inversely proportional to the nitrogen level.

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6
Q

What is the optimum temperature for the Maillard reaction?

A

140 - 160°C.

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7
Q

What are the two main methods used to measure malt colour?

A

EBC method and Standard Reference Method (SRM).

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8
Q

What is the typical moisture content specification for malt?

A

4-6%, with most brewers specifying 4% as a target.

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9
Q

What problems can arise from high moisture content in malt?

A
  • Spoilage during storage due to microbial growth
  • Low extract yields in the brewhouse
  • Potential beer quality problems.
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10
Q

What does turbidity in wort indicate?

A

High protein or β-glucan levels that may negatively affect brewhouse operations and beer clarity.

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11
Q

What is the relationship between highly modified malts and colour gain?

A

They have higher concentrations of amino groups and reducing sugars, gaining colour more readily.

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12
Q

What are the two indirect methods for determining malt modification?

A

Soluble Nitrogen Ratio (SNR) and Kolbach Index (KI)

These methods assess the extent of protein modification in the malt.

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13
Q

What is measured to calculate the Soluble Nitrogen Ratio (SNR) and Kolbach Index (KI)?

A

Total nitrogen (TN) and total soluble nitrogen (TSN)

These measurements are essential for calculating the extent of protein modification.

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14
Q

What is the formula for calculating the Kolbach Index (KI)?

A

KI = (TSN / TN) × 100

This formula indicates the breakdown of the protein matrix.

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15
Q

What does a low value of KI or SNR indicate?

A

Partial protein modification

This suggests that the malt may not be fully modified.

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16
Q

What does a KI or SNR greater than 45 indicate?

A

The malt is over modified

This is a sign of excessive modification in the malt.

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17
Q

What KI or SNR value suggests that the malt is under modified?

A

Below 38

This value indicates insufficient modification in the malt.

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18
Q

What happens to the cell walls and protein matrix in well modified malt?

A

They are broken down to a greater extent than in poorly modified malt.

This breakdown makes starch more accessible.

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19
Q

What is the relationship between the difference in extracts of finely and coarsely milled malt and malt modification?

A

The smaller the difference, the better the modification.

This reflects the efficiency of starch extraction.

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20
Q

What is friability?

A

Friability is how easy it is to crush the malt

It is measured using a friabilimeter.

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21
Q

What does a mealy classification indicate?

A

Soft and flour-like, indicating good, even modification

This is the best classification for malt.

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22
Q

What is the implication of insufficiently modified malt?

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A

Higher levels of undegraded β-glucans and arabinoxylans, leading to wort separation problems

It can also block beer filters later in the brewing process.

23
Q

What problems can arise from receiving less modified malt than specified?

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A

Problems with extract recovery and starch being locked in the protein matrix

This affects milling, mashing, and wort separation.

24
Q

What issues can over modified malt cause?

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A
  • Higher losses from dust extraction
  • Wort separation problems
  • Grain disintegration
  • Blocked mill rollers
  • Inadequate body and poor foam stability in beer
  • Excessive colour formation in the boil

Over modification affects both brewing efficiency and beer quality.

25
What should brewers specify when purchasing malt?
The modification levels of the malt ## Footnote This ensures compatibility with milling, mashing, and wort separation technology.
26
What happens if malt is inadequately modified?
It is likely to have excessive levels of undegraded protein leading to filtration problems ## Footnote This can also result in insufficient FAN for yeast nutrition.
27
True or False: Over modified malt can lead to excessive amino acids in the wort.
True ## Footnote This can cause excessive colour formation in the boil due to the Maillard reaction.
28
What does Total Nitrogen (TN) analysis measure?
Both soluble and insoluble nitrogen in the malt sample ## Footnote This provides a comprehensive assessment of nitrogen content.
29
How can you convert Total Nitrogen to Total Protein?
Total protein = 6.25 x total nitrogen ## Footnote This equation is commonly used in malt analysis.
30
Which type of barley generally contains higher total nitrogen?
Six-row barley ## Footnote This affects the enzyme activity in the malt.
31
What is a consequence of higher total nitrogen in malt?
Higher enzyme activity ## Footnote This can influence the brewing process and beer quality.
32
What are the two enzymes critical for brewing?
α-amylase and β-amylase
33
How is α-amylase activity expressed?
As dextrinising units (DU)
34
What is used as an indicator to measure the breakdown of starch in α-amylase activity?
Iodine
35
What does diastatic power (DP) represent?
The capacity of the enzymes in the malt to break down starch
36
What are the units of diastatic power?
* Degrees Windisch Kolbach (˚WK) (EBC) * Degrees Lintner (˚L) (ASBC) * Degrees IoB (IoB)
37
What are typical DP values for standard ale malts?
35-40 ˚L
38
What are typical DP values for pale malts?
100-125 ˚L
39
What is saccharification time?
The time taken to convert all of the starch in a standard mash
40
What should the level of DMS/SMM be set to in malt specifications?
One that provides the target level of DMS in the beer after the brewing process. ## Footnote For most beers, this value is below its flavour threshold.
41
What is viscosity?
The resistance of a fluid to a change in shape. ## Footnote It is measured using a viscometer.
42
What are the ideal viscosity values for wort separation, whirlpool operations, and beer filtration?
Values should be below 1.60 cP, with results lower than 1.5 cP being even better. ## Footnote Viscosity is sometimes reported in mPa.s (milliPascal.seconds).
43
What is the significance of β-glucan in malt?
It causes problems in wort separation and beer filtration. ## Footnote The amount in malt depends on the levels in barley and the degree of modification.
44
What are the ideal malt β-glucan levels?
Ideally below 150 mg/L, with many breweries setting the limit at 100 mg/L.
45
What does wort attenuation limit (WAL) refer to?
The reduction in the gravity or extract in the wort by yeast. ## Footnote It is also called limit attenuation and limit extract.
46
How is the percentage apparent attenuation calculated? What is the example calculation for % apparent attenuation with OG 11°P and WAL gravity 1.2°P?
Percentage apparent attenuation = ((OG - PG) / OG) x 100. Note - OG = original gravity, PG = attenuation limit test gravity. Equation answer - % apparent attenuation = ((11 - 1.2) / 11) x 100 = 89.09%.
47
What system must malt producers and breweries operate to manage food safety?
Hazard Analysis and Critical Control Points (HACCP) ## Footnote HACCP is covered in detail in Module 2 of the course.
48
What are the biological hazards associated with malt and barley?
* Pathogens from human contact with product * Fungi and moulds (Aspergillus, Penicillium, Ergot) * Pathogens from insects, birds, and rodents
49
List two chemical hazards associated with malt.
* Pest control residues * Heavy metals ## Footnote Other chemical hazards include agricultural control residues and cleaning chemicals.
50
What physical contamination can occur in malt?
* Contamination by metal objects * Contamination by non-metal objects (e.g., other seeds and cereals) * Contamination by radioactivity .
51
What should you check during a visual inspection of malt?
* Colour consistency * Signs of mould * Kernel size consistency * Presence of foreign material * Holes in the grain * Evidence of insects ## Footnote These checks help ensure the quality and safety of the malt.
52
What aroma should be absent when smelling malt?
Strange, chemical, or musty aromas ## Footnote A clean smell indicates good quality malt.
53
Name 5 malt analysis quality parameters and list their characteristics
1. Moisture – Indicates the water content in malt; lower moisture (<5%) is preferred for better storage stability and efficiency in mashing. 2. Extract – Represents the amount of soluble material (mostly fermentable sugars) that can be extracted during mashing; higher extract values mean better efficiency in wort production. 3. Color – Determined by kilning and roasting; measured in SRM (Standard Reference Method) or EBC (European Brewing Convention); affects the final beer color and flavor profile. 4. B-Glucans – Non-starch polysaccharides that impact wort viscosity and filtration; excessive levels can cause lautering issues and hazy beer. 5. Diastatic Power – Measures enzymatic activity (primarily amylases) in malt; crucial for starch conversion during mashing, with higher values needed for adjunct-heavy brewing

CIBD Diploma Module 1 (10 decks)

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