SAQ Suggested Response - Q3 Flashcards
(11 cards)
What percentage of maize grits is used in the grist for the beer?
30%
The remaining 70% is under-modified malt.
At what temperature do maize grits gelatinise?
Above 70℃
This means that their starch is not available for conversion until β-amylase is denatured.
Why do we need to process maize grits separately before adding them to the malt mash?
To prevent very low fermentability
This is necessary because the starch must be gelatinised before conversion.
What enzyme can be added to the cereal cooker to liquefy maize starch?
Heat stable α-amylase
This is added during the ramp up to the boil.
What percentage of malt grist can be added to maize grits to aid in liquefaction?
10%
This helps to liquefy some of the starch during gelatinisation.
What is the purpose of incorporating stands for cytolysis and proteolysis in the mashing process?
To degrade problematic pentosans, β-glucans, and proteins
This exposes starch granules for liquefaction and saccharification.
What temperature is the whole mash raised to for saccharification after adding the cooked cereal mash?
Saccharification temperature
This is where β-amylase operates at its maximum rate.
What is the purpose of a short 72℃ stand in the mashing process?
To allow malt α-amylase to convert any remaining starch
β-Amylase will also convert glucose residues to maltose during this time.
What temperature do we mash off at to inactivate most enzymes?
76℃
This reduces the mash viscosity for easier wort separation.
What happens to the mash viscosity during the mashing process?
It can increase to the point where the agitator can no longer operate
This is a concern if the maize grits are not properly processed.
True or False: β-Amylase continues to operate during the ramp up to the 72℃ stand.
True
It converts any chains of glucose residues produced to maltose.
