Presentation on theme: "Placer Ultimate Brewing Society Introduction to Brewing Malts."— Presentation transcript:
Placer Ultimate Brewing Society Introduction to Brewing Malts
Purpose of Malt in Beer Malt is used in beer to provide sugars and nutrients that are mostly consumed during the fermentation process. Malt adds flavor, color, aroma, body and foam Development and Stability. Brewing malt is derived from the process of malting cereal grains.
Types of Malt Two main categories of Malts: –Base or Standard Brewers –Specialty Base Malts contain enzymes, complex carbohydrates and proteins necessary for fermentation. Specialty Malts are processed in a way to create unique flavors, colors, aroma, body, or foam Dev./Stab.
Common Grains used for Malting Barley – Most Common –Two Row –Six Row Wheat Rye Oats Buckwheat Spelt
Malting Process The malting process has three primary steps: –Steeping –Germination –Drying
Steeping The raw barley kernels are steeped to raise their moisture content and kick-off the germination process. As the moisture level rises, naturally occurring enzymes are activated. The enzyme start breaking down the kernel’s protein and carbohydrate matrix that encase starch granules. The sprout begins to grow using the newly developed hormones and starch as a nutrient.
Germination Germination begins when the kernel has reach it’s target moisture level and rootlets begin to emerge. The kernels are removed from the steeping tank and moved to a germination compartment. Temperature and humidity are tightly monitored to allow the germination process to continue. Germination is completed when the barley kernels are fully modified. A fully modified kernel is one that the embryo has reach 75% to 100% of the kernel length, and the breakdown of the protein/carbohydrate matrix is complete.
Drying Germination is halted by drying the kernels. Base malts are kiln-dried at ° for 2-4 hours. This develops light malty to subtle malty flavors. Specialty Malts are typically kiln-dried at higher temperature for longer periods of time, roasted or both. Varying moisture, time and temperature develops flavor and color characteristics of each specialty malt.
Low Temp Kilned Malts Types: –2-Row, 6-Row, Pilsner, White and Red Wheat (1.5 – 3.0 °L) Flavor –Delicate to Mild Maltiness, Sweet Recommend % of Grist: –Up to 100%
High Temp Kilned Malts Types: –Vienna, Pale Ale, Aromatic, Munich (3.0 – 22 °L) Flavor –Light to Intense Maltiness, Buscuity Recommend % of Grist: –Up to 100%
Roast Caramel Malts Types: –Vienna, Pale Ale, Aromatic, Munich ( °L) Flavor –Sweet, Mild to Intense Caramel, Toffee, Burnt Sugar Recommend % of Grist: –5% to 20%
Specially Processed Malts Types: –Victory, Special Roast, Extra Special (25 – 130 °L) Flavor –Buscuity, Toasty, Nutty, Woody, Raisiny, Prunes Recommend % of Grist: –5% to 10%
Dark Roasted Malts and Roast Barely Types: –Light and Dark Chocolate, Black Malt, Roasted and Black Barely. (300 – 500 °L) Flavor –Coffee, Cocoa, Intense Bitter, Dry Recommend % of Grist: –1% to 5%
Recipe Development Use flavor, aroma, color… descriptors of beer as a baseline -- BJCP Guidelines. Match those descriptors to the malted grain’s description-flavor, aroma and color. Using the malt usage guidelines, select your malted/un-malted grains.