Unit 1: Malt/Malting

Question 1

Barley: Family Tribe Genus Species

Answer 1

Poaceae Triticeae Hordeum (Vulgare or Distichon)

Question 2

Cold weather period for grain growth

Answer 2

Vernalisation

Question 3

Three types of barley

Answer 3

Winter, Spring. Facultative

Question 4

Two types of starch in barley

Answer 4

Amylose and Amylopectin

Question 5

Stages of barley growth

Answer 5

Sowing, emergence, leaf emergence and tillering, stem elongation, ear emergence and flowering, milk development, dough development, harvest

Question 6

Beta glucan location in kernel

Answer 6

aleurone and endosperm cell walls

Question 7

What’s produced in barley milk stage?

Answer 7

sucrose

Question 8

What does the aleurone layer do?

Answer 8

Produces enzymes that break down endosperm, producing food for embryo

Question 9

What does the scutellum do?

Answer 9

Transfers molecules to and from the embryo during germination

Question 10

Testa is rich in what type of compound

Answer 10

Phenolic and Polyphenolic

Question 11

What’s formed by the decarboxylation of ferric and p-coumaric acid

Answer 11

4-vinylguaiacol (4VG)

Question 12

Endosperm percentage of grain weight

Answer 12

75-80%

Question 13

Embryo’s 2 components

Answer 13

Axis and Scutellum

Question 14

Test for whether Embryo is alive

Answer 14

Tetrazolium salts-embryo stains pink if alive

Question 15

What percentage grain moisture from steeping to germination stage

Answer 15

10-12% to around 45%

Question 16

Germination window (Temps)

Answer 16

Starts at 30%, negative issues over 46%

Question 17

Grain respiration equation

Answer 17

C6H12O6 + 6O2 -> 6CO2 + 6H20 + 36 ATP (energy) + heat

Question 18

Where does most of water enter grain in steeping

Answer 18

Micropyle/Micropylar region

Question 19

How does maltster provide Oxygen and remove CO2 and heat

Answer 19

Air rests

Question 20

Ideal steeping grain moisture percentage

Answer 20

43-46%

Question 21

What is the Germinative Capacity Test?

Answer 21

How much of the barley is alive by cutting and staining with tetrazolium dye (or GC peroxide test) -> results after 4 days

Question 22

What is the Germinative energy test

Answer 22

100 grains wetted and rootlet checked over 3 days

Question 23

Measure of Dormancy

Answer 23

difference between the Germinative Capacity and Germinative Energy tests

Question 24

Water Sensitivity Test

Answer 24

of Grains germinated in 4mL test then tested in 8 mL test, water sensitive grains will not germinate

Question 25

Gibberellic Acid

Answer 25

hormone that acts as message that tells cells to produce or activate enzymes (embryo to aleurone)

Question 26

What enzymes are synthesised de novo in aleurone?

Answer 26

Alpha amylase, limit dextrinase, endoproteases

Question 27

Three types of flat bottom steep tanks?

Answer 27

Steeping only Combined Steeping and Germination (SGV) Combined steeping, germination and kilning (SGKV)

Question 28

Max grain temp in steeping

Answer 28

21-23 C, otherwise can damage embryo

Question 29

Germination Day 1 Enzymes

Answer 29

Carboxypeptidases, Beta glucan solubilase, Beta amylase

Question 30

Germination Day 2 Enzymes

Answer 30

Endo peptidases, Beta Glucanases

Question 31

Germination Day 2-4 Enzymes

Answer 31

Alpha Amylase

Question 32

Germination Day 4-6 Enzymes

Answer 32

Limit Dextrinase

Question 33

Floor malting bed depth

Answer 33

10-20 cm

Question 34

Types of modern germination systems

Answer 34

Saladin boxes or circular GVs

Question 35

Germination parameters

Answer 35

Bed temp (16-21 C), 11-16 C air on temp Moisture in bed (>95% humidity)

Question 36

Acrospire Growth Test (during germination)

Answer 36

Kernels boiled in copper sulphate for visibility, length = modification

Question 37

Kilning target moisture

Answer 37

3-6%

Question 38

Five reasons for kilning

Answer 38

Reduce moisture Halt embryo growth Provide flavor and color Drive off DMS Friability

Question 39

What compound is higher in fast, vigorous germinations and with higher protein levels?

Answer 39

S-methylmethionine

Question 40

What compound can be formed in kilning as a result of hordeuine and NOx at high heat?

Answer 40

Nitrosodimethylamine (NDMA)

Question 41

Kilning bed depth (circular)

Answer 41

0.75 m

Question 42

Four stages of Kilning

Answer 42

Free Drying (45-12%) Forced Drying (12-4%) Curing Cooling

Question 43

What is the kilning Break Point?

Answer 43

Free drying zone breaks through the top of the bed, grain cooled by evaporative cooling before this.

Question 44

Free drying stage of kilning

Answer 44

Moisture on the surface is removed

Question 45

Forced drying stage of kilning

Answer 45

Moisture bound in the kernel is driven to the surface and removed

Question 46

EBC

Answer 46

European Brewing Convention

Question 47

ASBC

Answer 47

American Society of Brewing Chemists

Question 48

IoB

Answer 48

Institute of Brewing

Question 49

Protein/Nitrogen conversion

Answer 49

% Protein = % Nitrogen x 6.25

Question 50

Malt Analysis Groups

Answer 50

Barley, Physical, Modification, Enzymes/Protein, Other, Food Safety

Question 51

IoB Mash units

Answer 51

Extract (Liter degrees per kG

Question 52

EBC and ASBC mash units

Answer 52

Percentage mass of extract

Question 53

Equation for Dry Weight Basis

Answer 53

Malt extract DWB = (extract as is/(100-%moisture)) x 100

Question 54

Maillard reaction optimum temp

Answer 54

140-160 C

Question 55

Color EBC to SRM

Answer 55

EBC = SRM x 1.97

Question 56

Color SRM to EBC

Answer 56

SRM = EBC x 0.508

Question 57

SRM to Lovibond

Answer 57

SRM = (1.3546 x L) - 0.76

Question 58

Calcolfuor Method (Modification)

Answer 58

40 kernels sanded in half in clay block, stain with calcolfuor and placed under UV light. Calcolfuor binds to B glucan and fluoresces.

Question 59

Kolbach Index

Answer 59

KI or SNR = (TSN/TN) x 100 SNR uses IoB wort

Question 60

Undermodified KI value

Answer 60

Below 38

Question 61

Overmodified KI value

Answer 61

Over 45

Question 62

Modification Tests

Answer 62

Calcolfuor Method Indirect Determination (Soluble Nitrogen Ration or KI) Fine Coarse Difference Cold Water Extract Friability Homogeneity Acrospire Growth Analysis

Question 63

Cold Water Extract test acceptable levels

Answer 63

15-22% of malts dry weight

Question 64

Wholly unmodified grains (WUG)

Answer 64

3/4 or complete after friability test Weight x 2 = %WUG

Question 65

Partially Modified Grain (PUG)

Answer 65

Weight retained from friabilimeter with 2.2 mm sieve

Question 66

Total Nitrogen lab tests

Answer 66

Kjeldahl Method: concentration of ammonia -> titrated to calculate TN TN by Dumas Combustion

Question 67

Unit of Alpha amylase activity

Answer 67

Dextrinising Unit (DU): time to break down starch in presence of excess Beta amylase

Question 68

Adequate level of DU in all malt mash

Answer 68

30-50 DU

Question 69

Diastatic Power (DP)

Answer 69

capacity of enzymes in malt to break down starch (A and B amylase)

Question 70

Units of DP

Answer 70

Degrees Windisch Kolbach (WK) EBC Degrees Lintner (L) ASBC Degrees IoB

Question 71

DP: Conversion of degrees WK and L

Answer 71

L = (WK + 16) / 3.5

Question 72

What tests viscosity and what are the units?

Answer 72

Viscometer: centipoise (time for volume to flow)

Question 73

Beta glucan limit in analysis

Answer 73

Under 150 mg/L (some limit to 100)

Question 74

Percentage Apparent attenuation calc

Answer 74

% AA = (OG - PG) / OG x 100

Question 75

Wort Attenuation Limit test

Answer 75

Fermentability - wort plus 7.5 g/100mL yeast

Question 76

Real attenuation calc

Answer 76

RA = % apparent attenuation x 0.819

Question 77

Grain Visual assessment aspects

Answer 77

Color, Signs of mold, Kernel size, Foreign Material, Holes in grain, Insects