Speciality Malt Made by Kilning

Question 1

What is Munich malt made from?

Answer 1

Nitrogen-rich barley

Contains 1.84% nitrogen and 11.5% protein

Question 2

What is the typical moisture content for Munich malt during steeping?

Answer 2

48-50%

Higher than pale malt

Question 3

At what temperature does the germination of Munich malt occur?

Answer 3

18-20°C

Question 4

What was the historical drying temperature for Munich malt?

Answer 4

38°C

Question 5

What is the modern drying technique for Munich malt?

Answer 5

Held in warm recirculating air

Question 6

What is the purpose of the modern drying technique for Munich malt?

Answer 6

To slow evaporation and allow further grain modification

Question 7

What are developed during the modification process of Munich malt?

Answer 7

Reducing sugars and amino acids

Contributes to color and flavor

Question 8

What is the kilning temperature for Munich malt?

Answer 8

70-80°C for 12 h, then 100-105°C for 2 h

Question 9

What is Vienna malt’s typical protein level compared to pale malt?

Answer 9

Higher protein level

Question 10

What is the kilning temperature for Vienna malt?

Answer 10

63°C

Question 11

At what temperature is Vienna malt cured?

Answer 11

90-96°C

Question 12

What is the diastatic power of Vienna and Munich malts compared to pale malt?

Answer 12

Lower diastatic power

Question 13

Can Vienna and Munich malts be used as 100% of the grist for a brew?

Answer 13

Yes

Question 14

Why do Vienna and Munich malts have limited effectiveness in converting starch?

Answer 14

Insufficient enzymes

Question 15

What are Vienna and Munich malts named after?

Answer 15

The cities where they were first produced

Question 16

What is Brümalt?

Answer 16

A kilned speciality malt made from green malt steeped to around 48% moisture

Question 17

How long is Brümalt germinated?

Answer 17

Six days

Question 18

What happens to the temperature of Brümalt during the last 36 hours of germination?

Answer 18

The temperature rises

Question 19

What occurs to the grain bed after moving Brümalt?

Answer 19

It forms a deep bed of grain

Question 20

What is the initial temperature rise for Brümalt during the first 24 hours?

Answer 20

About 50°C

Question 21

What is the final drying temperature for Brümalt?

Answer 21

About 65°C

Question 22

What is the curing temperature range for Brümalt?

Answer 22

80-100°C for 3-4 h

Question 23

What color range does Brümalt produce?

Answer 23

15-30 or in one case 80 EBC units

Question 24

What name is used interchangeably with Brümalt in North America?

Answer 24

Honey malt

Question 25

What is Melanoidin malt?

Answer 25

Malt made in the same way as Brümalt

Question 26

What can heating amino nitrogen and reducing sugars together produce?

Answer 26

Melanoidins