2Today’s Topics Introduction Malting Process Malting Steps Outcome from MaltingModification and Acrospire GrowthTypes of Brewing MaltBase MaltsHigher Kilned Base MaltsSpecialty MaltsAdjunctsEvaluating MaltDry Basis Fine GrindDry Basis Coarse GrindFine Grind/Coarse Grind DifferenceColorTraditional Lovibond ScaleStandard Reference MethodEuropean Brewing ConferenceDiastatic PowerProtein PercentSoluble Nitrogen/Total Nitrogen RatioMealy PercentExample - Briess Malt Sheet
3IntroductionBarley malt is a major component of beer. Malt contributes aroma, flavor, and body to beer. To make great beer, brewers need to understand malting and mashing processes. The first step in this direction is to understand the malts and adjuncts used in brewing
4Malting ProcessMalting is sprouting grains in a controlled environment until a certain level of modification is obtained and then the kernels are dried and kilned until a specific color is achieved.
5Malting Process Malting Steps Steep the barley in water at °F for two to three daysGerminate for six to ten days at °F. After six days the length of the acrospire will be ½ the length of the kernel.After germination, the temperature is slowly raised to 90 °F and held at this temperature for 24 hours to allow enzymes to work
6Malting ProcessMalting Steps 4. The temperature is raised to 120 °F and held for 12 hours to dry the malt 5. The malt is kilned at the prescribed temperature to achieve the correct color
7Malting Process Outcome From Malting Develop enzymes that will reduce starches and proteins during malting and mashingBreakdown grain cell walls to allow enzymes to start modificationModification, which means appropriate breakdown of starches and proteins in order for the malt to be mashed properly
8Malting Process Modification and Acrospire Growth The amount of modification is connected to the growth of the acrospire relative to the kernel.The malt is fully modified when the acrospire is fully grown, i.e. the acrospire has grown the entire length of the kernelIt is desirable for the acrospire to grow to at least ¾ the length of the kernel for well modified malt
9Types of Brewing Malt Base Malts Base malts comprise the majority of the brewing grain bill. Typically, they are lighter in color and provide enough enzymes to convert their own starches and the starch from other malts.Base malts include:Two row barleySix row barleyLagerPilsenViennaMunich
10Base Malts Two Row Barley Malt Grains only grow on two rows on the ear. Only two of the six flowers are fertileTypically has lower protein and enzymes than six row barley.Thinner husk compared to six row barley, which means less tannins that can cause off flavors in beer
11Base Malts Six Row Barley Malt Grains grow on six rows on the ear. All six of the flowers are fertile. Yields more per acre than two row barley malt.High in proteins and enzymes. So good with adjuncts like rice and corn which are weak in proteins and enzymes.Thick husk and more tannins than two row barley malt.
12Base MaltsHigher Kilned Base Malts Higher kilned base malts are kilned at a higher temperature than other base malts. As a result, these malts are darker in color and contain fewer enzymes for starch conversion; however, they usually have enough enzymes to convert their own starch
13Higher Kilned Base Malts Vienna MaltMalt dried to 5% moisture and then kilned at 210 to 230 °F for about one hourProvides sweet toasty malt aroma and flavorContributes a golden to amber color in beer (3.5 to 4 degrees Lovibond)Used in Vienna lager and Oktoberfest
14Higher Kilned Base Malts Munich MaltKilned at up to 240 °F for darker Munich maltMore aromatic than Vienna malt. It provides a sweet toasty malt aroma and flavorAlso darker than Vienna malt, usually Munich malt is 8 to 10 degrees LovibondUsed in Vienna, Oktoberfest, Dunkels, and Bocks
15Types of Brewing Malts Specialty Malts All malts not included as a base malt. These malts are added to the grain bill to increase flavor, body and beer color.Usually constitutes a small portion of the total grain billLow to no enzymes for converting starches and proteins during the mash.
16Specialty Malts Crystal and Caramel Malt Typically sold by Lovibond color rating ranging from 20 to 120 degrees LovibondContains no enzymesDepending on Lovibond rating, can impart a caramel, toffee or nutty flavor to beerFully modified and kilned at 50% moisture content, which mashes the starches into sugars inside the grain husk.
17Speciality Malts Chocolate Malt Under modified barley malt dried to 5% moisture and kilned at high temperatures to achieve brownish black colorContains no enzymesImparts a nutty or toasty aroma and flavorUsed in porters, stouts, brown ales and dunkel styles.
18Specialty Malts Black Malt (Black Patent Malt) Under modified barley malt dried to 5% moisture and kilned at higher temperature than chocolate malt, which produces darker color compared to chocolate maltContains no enzymesAdds a sharp burnt flavor to beerUsed in porters and stouts and to a lesser degree in Scotch alesSmall amounts can be used for color adjustment
19Types of Brewing Malts Adjuncts Adjuncts are unmalted grains that provide additional starch. Examples include rice, corn, barley, wheat, oats, and rye.The starches in adjuncts must be gelatinized before they are mashed. This gelatinization can be achieved by cooking or by flaking through hot rollers.
20AdjunctsCorn and RiceUsed by large American brewers to make Standard American lager.Corn and rice have low protein levels. Therefore, they are normally used in conjunction with six row barley malt that has high protein levels.Large brewers use a double mash to gelatinize the starches in the corn and rice.Corn imparts a sweet flavor while rice is more flavor neutral
21Adjuncts Oats Used in belgium Wit beers and Oatmeal stouts Provides a silky creaminess and oiliness.Unmalted WheatUsed in belgium Wit beers and LambicsImparts a malty spiciness
22Malt Analysis Moisture Content It is recommended that malt should have a moisture content less than 6%. The moisture content should be less than 4% for colored maltsHigh moisture content can lead to mold and to loss of aroma and flavor during storageFor large scale brewers, moisture increases the cost of the malt
23Malt Analysis Dry Basis Fine Grind (DBFG) Extract Yield Assumes zero moisture content which is not true in real setting.Uses ASBC laboratory mash. The grains are crushed on a Buhler-Miag disc mill set to .2 millimetersIndicates maximum potential yield.The higher the DBFG yield the better. Malts with a DBFG yield less than 78% are below standard.
24Malt Analysis Dry Basis Coarse Grind (DBCG) Extract Yield Assumes zero moisture content which is not true in real setting.Uses ASBC laboratory mash. The grains are crushed on a Buhler-Miag disc mill set to .7 millimetersIndicates possible extract yield. However, brew-house yield is always less because of malt moisture content and better efficiency of laboratory mash
25Malt Analysis Fine Grind/Coarse Grind Difference The difference between the dry basis fine grind and coarse grind indicates the degree of malt modification. The smaller the difference the more modified the maltNormally the difference is less than 2%A DBFG – DBCG up to 2.2% is OK if decoction mash is employed. For infusion mash, the difference should be less than 1.8%
26Malt AnalysisColorTraditional Method developed by Lovibond. The scale is implemented by comparing colored slides or glasses to a sample to visually see which slide agreed with the color of the sampleCurrent standards for measuring colorStandard Reference Method (SRM) developed by American Society of Brewing Chemists (ASBC)European Brewing Convention (EBC) color ratingThe two methods can be compared by the equationEBC = 1.97 * SRM
27Malt Analysis Color The current methods use spectrophotometers All three scales goes from low to high, with lower numbers assigned to light colorsFor light colored beers the SRM method is very close to the Lovibond scale
28Malt Analysis Alpha-amylase (Dextrinizing Units) ASBC metric that measures dextrin units per 100 gramsOver modified malt normally has lower dextrin units. For less modified malts, the dextrinizing units needs to be greater to apply an infusion mash.Typical ranges for 100 grams:Six row malt 35-45American two row malt 40-50Pilsener malt 44-48Vienna malt 40-45
29Malt Analysis Diastatic Power (Degrees Linter) Measures the enzyme content of the malt. Specifically, the enzyme strength to convert starch to sugarHigher diastatic power malts convert starches faster than lower diastatic power maltsWell modified malts with low protein content typically have a diastatic power between 35 and 40. On the other hand, it can be as high as 160 for six row brewers malt.Diastatic power decreases as malt color increases.
30Malt Analysis Protein Percent Equals 6.25 times the total nitrogen contentThe protein percent for Barley malt should be 9 to 11%Enzymes are proteins, so higher protein levels correspond to higher enzymatic strength.
31Malt Analysis Soluble Nitrogen/Total Nitrogen Ratio The ratio of soluble nitrogen to total nitrogen is a measure of malt modification. A higher ratio indicates higher malt modificationFor lager malts, 30-33% indicates under modification and 37-40% indicates over modification.For infusion mashing, the ratio should be 38-42%
32Malt Analysis Mealy Percent Malt is characterized as mealy, half-glassy, and glassy. Mealy malt is very chewable, whereas, glassy malt is very hard.Well modified malt is mealy.For infusion mashing, the malt should be at least 95% mealy. Malt should be at least 92% mealy for decoction and step mashes.
33Malt AnalysisExample Let’s review a typical malt analysis from Briess Malt and Ingredients Co.