Unit 2: Specialty Malt and Adjuncts

Question 1

Wheat malt germination time and moisture %

Answer 1

5 days at 45%

Question 2

Wheat malt kiln temps

Answer 2

Start at 40 C, then to 60 C

Question 3

Key sorghum malting conditions

Answer 3

Running water in steep, 5-7 day germ at 25-30 C, low air on temps to protect enzymes

Question 4

What causes gels from rye?

Answer 4

Pentosans

Question 5

Roasted Barley kilning regimen

Answer 5

Drum roast 2.5 hr
First 2 hrs: 80-180 C
Then to 230 C

Question 6

Munich Malt germination temp and moisture

Answer 6

18-20 C at 48-50% moisture

Question 7

Munich malt kilning regimen

Answer 7

70-80 C (12 hr) then 100-105 C (2 hrs)

Question 8

Vienna malt kilning temps

Answer 8

Similar to Munich but lower: 63 C then to 90-96 for curing

Question 9

How does melanoidin/brumalt maximize Maillard reactions

Answer 9

Towards the end of germination, moved to a sealed tank and depletes O2 and creates a lot of reducing sugars and amino acids

Question 10

Two processes of drum roasters

Answer 10

Stewing (indirect) and Roasting (direct)

Question 11

Amber malt temp profile

Answer 11

48C -> 170 C (direct or indirect heating)

Question 12

Brown malt temp profile

Answer 12

48 -> Up to 176 C (direct heating)

Question 13

Chocolate malt kilning regimen

Answer 13

Gradual heating to 205 C (2 hr) then 225 C

Question 14

Black Malt kilning regimen

Answer 14

Gradual heating to 205 C (2 hr) then 235 C

Question 15

What kilning process creates a high concentration of reducing sugars and amino acids?

Answer 15

Stewing

Question 16

Crystal Malt steep moisture

Answer 16

45-48, some 50%

Question 17

Crystal malt stewing temp

Answer 17

60-80 C to activate amylolytic enzymes for starch conversion

Question 18

Three types of non-enzymatic browning

Answer 18

Maillard Reactions
Caramelization
Pyrolysis

Question 19

Caramelization requires what conditions?

Answer 19

Very high temp, low moisture, high or low pH

Question 20

Pyrolysis minimum temp

Answer 20

200 C

Question 21

What causes improved flavor stability from some specialty malts?

Answer 21

Reductions and melanoidins (Antioxidants)

Question 22

Specialty malt effects on beer

Answer 22

Color, Flavor stability, Foam (sometimes) and wort pH reduction

Question 23

What is used to increase concentration of malt extract?

Answer 23

Series of falling film evaporators

Question 24

Malt extract final outlet gravity

Answer 24

65-82 Plato

Question 25

Reinheitsgebot purity law year

Answer 25

1516

Question 26

Types (forms) of adjuncts

Answer 26

Basic Cereal Raw Grits Flakes Torrefied/Micronised Flour/Starch Syrup

Question 27

Advantages of using adjuncts

Answer 27

Extending brewhouse capacity Increase wort fermentability Influencing beer flavor Improve foam stability Improve colloidal stability

Question 28

Disadvantages of adjuncts

Answer 28

Reduction of nitrogenous material Reduction of mash enzymes Reduction of beer color Additional equipment Safety Wort separation problems

Question 29

What comprises 80% of wheat endosperm?

Answer 29

Gluten

Question 30

Lipid oxidation forms:

Answer 30

E-2-nonenal (paper/cardboard)

Question 31

Cereal cooking temp (maize, rice, sorghum)

Answer 31

70-80 C

Question 32

What system separates particles based on size, shape and density (Solid/flour adjuncts)?

Answer 32

Air classification

Question 33

Temps of micronisation?

Answer 33

260 C

Question 34

Torrefied cereal temps

Answer 34

410 C

Question 35

Liquid adjuncts must have 70% sugar by weight to prevent spoilage by:

Answer 35

Osmophilic yeast (can grow in high osmotic pressure)

Question 36

Liquid Adjunct Enzyme that converts dextrins to maltose/maltotriose

Answer 36

Fungal alpha amylase

Question 37

Liquid Adjunct Enzyme that converts dextrins to dextrose syrup

Answer 37

Amyloglucosidase Pullulanase

Question 38

Liquid Adjunct Enzyme that converts dextrins to Maltose syrup

Answer 38

Pullulanase Beta amylase

Question 39

Liquid Adjunct Enzyme that converts starch slurry to dextrins (liquefaction)

Answer 39

Thermostable Alpha amylase

Question 40

Compound used to purify syrups (sucrose/beet)

Answer 40

calcium hydroxide

Question 41

Sucrose consists of what molecules

Answer 41

Glucose and Fructose units with glycosidic bond

Question 42

Disaccharide in honey that lager yeast can ferment but ale yeast cannot

Answer 42

Melibiose

Question 43

Liquid Adjuncts: Extent to which starch molecules have been converted to sugar

Answer 43

Dextrose Equivalent

Question 44

Opposite of oxidation reaction

Answer 44

Reduction (donating electrons to other molecules)

Question 45

Reducing (sugar) ends require a:

Answer 45

Free aldehyde group

Question 46

Brix represents:

Answer 46

w/w % of sucrose in solution

Question 47

What compounds produce aromatics in Maillard reactions?

Answer 47

Strecker aldehydes