Malt Specifications Flashcards
1
Q
What is Diastatic Power
A
The capacity Of Malt Enzymes to break down starch
It affects the extract and fermentability
2
Q
What is the problem with low Diastatic Power
A
Inadequate DP = Low Extract and fermentability
3
Q
What is dextrinising Units
A
a-Amylase level in Malt
4
Q
What are the 5 indicator methods to test for modification?
A
Calcofluor Method
Friability
Fine Course Difference
Cold water Extract
Kolbach Index
5
Q
Problems with under modified malt
A
- Wort seperation and beer filtration issues due to undegraded protein and cell wall material
- Low bitterness due to losses from high trub formed by high protein
- Poor colloidal stability due to undegraded protiens
- Poor fermentations due to inadequate FAN
- Low extract due to unfriable grain & inaccessible starch
6
Q
Problems from over modified grain
A
- High losses from milling
- High colour pick up in boiling (due to high FAN (Mailard))
- Low foam stability (high protein breakdown)
- Inadequate body
- Low extract (breaks down large starch molecules)
- Poor biological stability (Due to high FAN)
7
Q
How can we test for % moisture?
A
Oven drying
NIR Spectroscopy
8
Q
High Moisture Problems
A
- Spoilage (fungi and insects)
- Damage to Enzymes (enzymes are stable at low moisture)
- Malt won’t fracture in mill
9
Q
Low Moisture Problems
A
High Dust losses in mill
Grist particle size too small
10
Q
What are the NSP’s (Non Starch Polysaccharides)?
A
B-Glucan
Pentosans
11
Q
Why are B-GLucans and Pentosans (NSP’s) bad for beer
4 reasons
A
- Increase wort viscosity (slowing wort seperation)
- Reduce extract efficiency
- Block Filters
- Form Hazes and Precipitates in beer
