Unit 2 - Speciality Malt and Adjuncts Flashcards
(14 cards)
What are specialty malts?
Malts that are kilned or roasted beyond base malt to develop colour and flavour. Limited enzyme activity.
Specialty malts enhance the sensory characteristics of beer.
How are crystal (caramel) malts produced?
Green malt is roasted while wet (~50–60°C), converting starch to sugar, then heated to ~120–130°C to caramelise.
This process contributes to the sweetness and colour of the beer.
Why do crystal malts have no enzyme activity?
The high roasting temperatures denature all enzymes.
This means they cannot contribute to further sugar conversion during brewing.
What is the effect of chocolate or black malt on pH?
These acidic malts lower mash pH due to their high colour and roast level.
This adjustment can impact yeast performance and beer stability.
What is the main contribution of roasted barley (unmalted)?
Intense dark colour, bitterness, roasted/coffee notes, zero enzymes.
Roasted barley is often used in stouts for its distinctive flavour.
Which specialty malt is produced by extended kilning at lower temperature?
Munich malt – promotes Maillard reaction for rich malty flavour, retains moderate enzyme activity.
Munich malt is key for producing malty lagers.
What are brewing adjuncts?
Unmalted grains or sugars used to supplement malt in the grist.
They help in adjusting the cost and flavour profile of the beer.
Why are adjuncts used in brewing? (List 3 reasons)
- Cost reduction
- Flavour/lightness control
- Foam/head stability
Common adjuncts include maize, rice, sugar, and wheat.
What is the difference between solid and liquid adjuncts?
Solid: cereal grains (maize, rice, wheat, oats). Liquid: syrups, glucose, sucrose, malt extract.
The choice of adjuncts affects the brewing process and final beer character.
Why do raw cereals need cooking before mashing?
Their starch gelatinisation temps are higher than mash temps—require a cereal cooker.
Proper preparation ensures efficient starch conversion.
What effect do adjuncts have on extract yield?
Some (like sugar syrups) have higher extract than malt; others (like raw wheat) may reduce yield unless well-processed.
Understanding extract yield is crucial for efficient brewing.
What is the impact of adjuncts on wort composition?
Lower FAN, fewer enzymes, more fermentable sugars (depending on type), possible issues with yeast nutrition.
FAN stands for Free Amino Nitrogen, essential for yeast health.
How does the use of high levels of adjuncts affect fermentation?
Can cause stuck fermentations due to low FAN; may require nutrient supplementation.
Monitoring fermentation is important for consistent beer quality.
What enzyme addition is common when using high-adjunct grists?
Commercial α-amylase or protease to ensure starch and protein breakdown.
These enzymes help improve efficiency in the brewing process.
