Flow chart for malting and brewing Pitching Germination Harvest Malting Steeping Kilning Milling Oxygenation Fermentation Yeast strain Lagering Packaging Trub removal Hops Boiling Decoction Infusion Conditioning Mashing Barley and Malt processes Conversion of Wort into Beer Wort production

Malting Barley is received from the farm in trucks. Mycotoxin analysis is performed to determine contamination levels. Most maltsters will not accept barley with over 2 ppm fusarium toxins. www.crc.dk/flab/danish.htm

Steeping and germination The dry barley is hydrated to 45-46% moisture with repeated steeping. Additives to steep water included gibberillins and calcium hydroxide. At 45% moisture, the barley has a small germ tube extending from it. The barley is then germinated in large aerated bunkers at 15°C It is constantly agitated to remove heat. After 3-5 days, the green malt is ready for kilning. Enzymes are active at this time.

Kilning Kilning is a two step process designed to prevent the enzymes from being inactivated while providing a dry malt. Low temps 50-60°C are used initially, then higher temps are used – 80°C.

Enzymes developed during germination and used during mashing Amylases: Produce food for yeast and mouthfeel for the beer. a – amylase is a random a 1-4 cutter. Cleaves amylose into random pieces and amylopectin into dextrins. Temp opt. 70-75°C b – amylase cleaves off maltose units from starch. Leaves dextrins. Temp opt 57-67°C. Glucoamylase – produces glucoses from all starch. Low calorie beers. Proteases: Provide nutrients for yeast, aid in foam, can cause haze At 60°C results in high MW peptides At 45-50°C results in low MW peptides and amino acids. Protein rest in decoction mashing to allow proteolysis b-glucanases: cleave glucans found in the malt. Reduces viscosity of wort.

Hops

HUMULENE OXIDATION PRODUCTS Humulene epoxide II Humulene epoxide III