1. Barley Malt - an overview
Most common source of fermentable sugars in beer
Grass family Gramineae
Species Hordeolum vulgare
formed by sprouting barley kernels to a desired length, stripping off the rootlets, and drying to a specific color

3. Barley Malt oveview (continued)
Parts of the Kernel
germ (actual growing part of the kernel)
Acrospire- above ground portion
Rootlet - below ground portion
endosperm (starch food supply for the germ)
needs to be converted to sugar for brewing
husk (cellulose protective cover)

4. Types of Barley Two row barley Six row barley Four row
only two of the six flower rows are fertile and able to produce kernels
Six row barley
all six rows are fertile and produce kernels
Four row
actually a six row intermediate, not widely used in brewing

5. Differences in barley types
Two Row
bigger kernels, higher yield per head
lower protein (nitrogen) content
lower husk contents (less grainy flavor)
less enzymes
Six Row
more yield per acre
more diastatic power ie. enzymes (better when using lots of adjuncts)
higher husk level makes for better lautering filter bed

6. 2-Row
6-Row
2-Row
6-Row

7. Purposes for malting
Convert the large chains of insoluble starch in the endosperm to short chain water-soluble starches
Break down proteins in the barley by activating Proteolytic (“protein breaking”) enzymes
Activates the diastatic (“carbohydrate breaking” enzymes that will convert starches to sugars during mashing

8. Malting enzymes (continued)
Cytases (hemicellulases & B-gluconsases)
Occur during germination, not malting
break down husk cell walls
allow the diastatic enzymes to work more easily during the malting process
Dextrase
Break the large starch chains at the 1-6 links to make smaller polysaccharide chains

9. Malting Enzymes (continued)
Diastatic enzymes
α-amylase
breaks the 1-4 links in the middle of the α-glucans starch to make smaller starch chains
β-amylase
breaks the smaller starch chains into maltose sugar by breaking 1-4 links near the reducing ends of the smaller chains

10. Glucose molecule

11. Where α-amylase works

12. Maltose molecule

13. Modification Sprouting the grains to correct modification
Acrospire grows from the germ end of the kernel toward the opposite end
Length ratio of acrospire to the kernel determines the level of modification

14. Malting is a three-step process
1)Steeping
2) Germination
3) Drying

15. Primary
Immersion
Phase

16. Drain &
Air Rest
Phase

17. Spray or
Additional
Immersions

19. Steep
Out
Objective
is to
obtain
uniform germination or “chitting”

20. Germination
Germination, which began in the steep tank, continues in the compartment where the barley undergoes modification.

21. Control Points
In Germination
Kernel Moisture
Piece Temperature
Time

22. Objectives of Kiln Drying Stop growth and modification
Preserve enzymatic activity
Create shelf stability
Create colors and flavors

23. Milling

24. Weighing

25. Mashing / Conversion

26. Separation/ Boiling

27. Evaporation

28. Environmentally controlled packaging process

29. Bulk Loading/ Unloading

30. Malting Process (continued)
Barley steeped in 50-65o F water for two- three days
Kernels allowed to germinate between 50-70o F for six to ten days (Acrospire reaches 50% length about day 6)
Malt temp raised gradually to 90o F and held there for 24 hrs. (allows enzyme action)
Malt temp then gradually raised to 120o F and held there for 12 hours to dry the malt
Malt must be bone dry before kilning

31. Modification- a definition
The degree of germination a barley kernel achieves during the malting process.
the degree to which the protein/gum matrix of the starch in the kernel is broken down
increases the amount of proteins which will become soluble in water

32. Modification (continued)
Modification is achieved through the malting process
Varies from under-modified to highly modified malts
Modification is affected by
the strain and type of barley used
the malting process itself

33. Differences in Modification
Under-modified
more complete set of enzymes
more proteins that will require additional protease enzymatic breakdown to avoid the protein-polyphenol induced haze (“chill haze”)
Highly modified
high level of protein degradation
doesn’t require a long protein rest
may not necessarily be suitable brewing all styles of beer

34. Modification: Example 1
Fully modified - Ratio 1.0
Acrospire as long as the kernel
will have a low protein content
endosperm (starch) almost fully water soluble
Some of the endosperm is lost as it was used by the acrospire to grow to this length. That equates to less potential yield of fermentable sugar

35. Modification: Example 2
Acrospire is 3/4 the length of the kernel
more of the endosperm is retained for fermentation availability
more protein remains (adds complexity to the beer)
the expense is that there is reduced diastatic enzyme activity for mashing
>75%

36. Degrees of Modified Malts
Continental
50-75% modified
retains more endosperm for fermentation
creates more protein complexity but:
at the expense of reduced enzyme activity
American 6-row
Fully modified
because of higher protein content, has greater enzymatic strength than Continental

37. Degrees of modification (cont.)
Both Continental and American malts require a protein rest at about 122o F to degrade albuminous proteins
promotes yeast growth
aids in head retention

38. Degrees of modification (cont.)
Caramel & Crystal
fully modified
kilned at 50% moisture (not bone dry)
This essentially mashes the starch directly inside the kernel husk
Chocolate & Patent
under modified (<50%)
do not require protein rest, as the kilning process degrades the starches

39. Kilning
Kilning is roasting the malt to achieve the proper color and other characters of a particular malt
Raising the temperature of the dried malt to a particular level
Creates flavor and body-building melanoidins from the amino acids and malt sugars in the malt
Degree of modification + kilning = type of malt

40. Kilning (continued) Pale Malts (British & American) Vienna Malt
Kilned between 130o and 180o F
Vienna Malt
low kilned at around 145o F
Czech Malts
raised slowly from 120o to 170o F, then roasted at 178o F

41. Kilning (continued) Dortmunder & Munich malts Amber malt
kilned at low temperature, then raised before the malt has dried to o F (Dortmunder) or o F (Munich)
Amber malt
well modified, then dried and rapidly heated to 200o F.
Temp then raised to o F and held until desired color is reached

42. Kilning (continued) Crystal & Caramel
fully modified, then kilned at 50% moisture
Temp raised to o F and held for 1.5 to 2 hours
Essentially mashes the endosperm inside the husk
Heated to final roasting temp, time/temp determines final Lovibond color index

43. Kilning (continued) Chocolate & Patent Malts dried to 5% moisture
roasted at o F for up to two hours
high heat degrades the starch so no protein rest is needed
can also be roasted over beechwood fires (Bamberg style)

44. Kilning (continued) ALL malts
Once the malt is evenly roasted, they are cooled to 100o F
Placed in a rotary bin (or some other method) and rootlets are removed
Malt needs to rest for at least one month before mashing

45. Other Malted Grains Wheat
has enough diastatic power on its own, but not enough husk to effectively lauter on its own
high protein & β-glucan content compared to barley, needs longer protein rest if used in large quantities
Rye, Oats, Sorghum - sometimes malted, usually used in raw form

46. Barley Contents Sugars & Starches- converted to sugars during mashing
Enzymes - a type of protein, influences protein content of the mash, too!
proteins- food for the germinating acrospire

47. Barley Contents (continued)
free nitrogenous compounds
B-complex vitamins- needed for yeast development
Phosphates - necessary for acidification of the mash & used by yeasts

48. Barley contents (continued)
Trace Elements
Tannins
cellulose
polyphenols
components of the husks
can cause harsh flavors in beers if leached out by hot or alkaline sparge water

49. Barley contents (continued)
Fatty acids & lipids
support respiration of the embryo during malting
can create oxidative flavors and low head retention if excessive levels carry into the wort
Hemicellulose & soluble gums
must be reduced by enzymes to permit head retention, else may cause clarity problems

50. Categories of
Specialty Malts
Kiln Produced
Roaster Produced

51. Kiln Dried, Roasted Malts Victory® Special Roast Chocolate
Dark Chocolate
Black

52. Roasted
Barley,
Black
Barley

53. Cereal Adjuncts
Cheap source of carbohydrates with minimal protein addition
Must be gelatinized before mashing - preliminary boil or flaking through hot rollers
corn (maize)- heavy use in Amer. light lager
rice grits - heavy use in Amer. light lager
sorghum
flaked barley, rye, and wheat

54. Other Adjuncts Corn sugar Cane sugar
fully fermentable, cheap, produce more EtOH and drier beer
cidery flavors tend to be produced due to the enzymes used by the yeast to metabolize the sucrose

55. Other adjuncts (continued)
Honey
common in specialty beers
contributes some aromatics
tends to make beer thinner and more alcoholic due to high sugar content

56. Other adjuncts (continued)
Malto-dextrin
syrup or powder
adds body or “mouth feel” to beer
Caramel
Molasses
Maple syrup
licorice

57. Color Determined by types of malts used
Important characteristic of styles
Two scales
EBC (Europe)
SRM (USA)
Low (light color) to high (black)

58. Color (continued) Amer. Lite Lager: 2 to 4 SRM Pilsner: 3-5 SRM
Oktoberfest: SRM
Doppelbock: SRM
Stout: > 50 SRM