The malting process Kilned vs. roasted Specialty grains and steeping Malt extract production

Size: px
Start display at page:

Download "The malting process Kilned vs. roasted Specialty grains and steeping Malt extract production"

Transcription

1 Slide Set 4

2 The malting process Kilned vs. roasted Specialty grains and steeping Malt extract production

3 Grains Used in Beer Making The most commonly used grain for beer is barley Barley retains its husk after threshing, which aids in the mashing and lautering processes Other grains used for beer: Wheat Oats Rye Rice Corn When these other grains are used, rice hulls are often added to aid in the mashing and lautering processes

4 Malt and the Malting Process Malt is germinated cereal grains that have been dried The grains are first soaked in water to make them germinate At the right point, germination is halted by heating/drying This malting process, develops enzymes required to modify starches into various sugars: Monosaccharide glucose Disaccharide maltose Trisaccharide maltotriose Maltodextrines (higher sugars) Develops other enzymes, which break down the proteins into forms that can be used by yeast

5 Kilned Base or Specialty Malts Large batches at lower temperatures (120 o F-240 o F) for hours Stops growth and modification Creates shelf stability by removing moisture Keeps naturally developed enzymes active for mashing Provides fermentable starches, sugars and amino acids needed by yeast for fermentation Flavor: Neutral to Slightly Sweet, Malty, Biscuity, Intense Maltiness Color: L Kernel Characteristics: Mealy (powdery)

6 Roasted Specialty Malts Small batches at higher temperatures (up to 750 o F) for 2 4 hours Stops growth and modification Creates shelf stability by removing moisture Creates unique colors, flavors and aromas at high temperatures (Mailliard and/or caramelization) No enzymatic activity and higher in non-fermentables Flavor: Intense sweetness, Toffee, Caramel, Roasty, Raisin, Molasses, Nutty, Toasty, Woody, Chocolate, Coffee Color: L for Roasted Green; L Dry Roasted Kernel Characteristics: Full mealiness to full glassiness

7 Mashing vs. Steeping When must a malt be mashed? Malts that have uncooked residual starch need the precise temperatures of a mash to facilitate the enzymatic conversion of residual starches to fermentable sugars Kilned base and specialty malts must be mashed When can a malt be steeped? Roasted specialty malts do not have residual starches or enzymes for conversion and do not benefit from mashing It does not hurt to include roasted malts in the mash

8 Malt Extract Production Grains are crushed and transferred to the mash tun. Mixed with hot water at controlled temperatures (water chemistry is important). Stepped temperatures with rests. Moved to lautering tun where wort is drained from grains Moved to boil kettle (typically no hops added) Then to drying/evaporation steps Malt Extract is just concentrated wort

9 Commonly Available Extracts Base malts: Pale, Amber, and Dark Specialized malts: Pilsner, Pale Ale, Wheat, Rye, Munich, Vienna... and more Freshness in important, especially for LME Fresh LME has a bit more fresh malt aroma than DME but DME has a longer shelf life LME shelf life is about 2 years LME suffers from Maillard reactions and oxidation that are similar to what happens to finished beer

10 In extract brewing, malt extracts (dry and/or liquid) are substituted for the kilned base and kilned specialty malts that require the mashing process to extract sugars and other yeast nutrients. Prior to the boil, the roasted specialty grains are simply steeped in the wort like tea bags. This produces a wort that is very similar to that obtained with all-grain brewing. Extract Kits contain all of the extracts and specialty grains, along with instructions, for a specific beer recipe

11 How much extract to use and the Mass Gravity Volume Equation Converting all-grain recipes to extract recipes Gravity vs. fermentability and ABV Boiling and flavor development

12 Mass Gravity Volume Equation mass of extract PPG = gravity points wort volume Where typical PPG (Points per Pound per Gallon) are: LME = 36 DME = 42 How many pounds of LME is needed to make 6 gallons of wort? X 36 = 56 6 X = 56 6 = = 9.3 lbs

13 Dilution Equation points 0 volume 0 = points 1 volume 1 At the end of the boil how much water should be added to 4.25 gallons of wort to make it 1.050? 50 V = V = = = 5.2 gal = 0.95 gal. Therefore, dilute the wort by adding about 1 gal. of water What should be the before boil wort gravity for 6.5 gal. of wort to have 5.5 gal. of wort, assuming 1 gal. evaporates? (useful for all-grain brewing)

14 Converting All-Grain to Extract Palmer states as a rule of thumb that the gravity point yield for a base malt is 27 PPG. A supplier of base malts (e.g. pale ale malt, Pilsner malt, etc.) will typically show yields of 35 to 37 PPG. Where did Palmer get 27 PPG? The range around 36 PPG is based on an analytical technique that quantifies the maximum yield for the malt Palmer is taking into account the typical brewing efficiency of the mash process. His rule of thumb appears to be based on 75% efficiency 0.75 * 36 = 27

15 Example: Simple Stout Recipe Grain Bill 10 lbs. of pale ale malt (base malt) 1 lb. of crystal 40 o L malt 1 lb. of roast barley (not malted) Convert to Pilsner LME Using 27 PPG for the base malt and 36 for the LME 10 lbs 27 = X lbs 36 X = 10 lbs = 7.5 lbs of LME Convert to Pilsner DME Using 27 PPG for the base malt and 42 for the DME 10 lbs = 6.4 lbs of DME

16 Example: Wheat Beer The conversion is more complex when there are multiple base malts and the available malt extracts contain two components rather than just one. Wheat beers typically use 50% to 60% malted wheat for their base malt and the remainder is malted barley. A common wheat beer recipe has 6 lbs. of wheat malt and 6 lbs. of Pilsner malt A typical wheat LME contains 65% wheat malt and 35% barley malt (It is problematic to mash 100% wheat)

17 Example: Wheat Beer (Continued) Start with the wheat malt, taking into account that the Wheat LME is only 65% wheat 6 lbs 28 = X lbs X = lbs lbs = 7.2 lbs Wheat LME The Pilsner LME is 100% barley malt 6 lbs 27 = X lbs 36 X = 27 6 lbs = = 4.5 lbs Pilsner LME 36 However, the Wheat LME is 35% barley malt or 7.2 lbs lbs barley malt Therefore, only need 4.5 lbs 2.5 lbs = 2 lbs Pilsner LME

18 Fermentability, Gravity & ABV Not all of the malt sugars are fermentable The precentage of fermentable sugars is governed by mash process parameters (temperatures, rest times, and chemistry to name a few) Attenuation is the percentage reduction in gravity points Attenuation = 100 (OG points FG points )/OG points Typical range of 70% to 80% Influenced by types of sugars, yeast strain, temperature Percent ABV = (OG points FG points ) OG = and Attenuation = 75% ( ) = 4.9%

19 Steeping Specialty Grains Palmer s Table 4.4 lists typical specialty grains with yields in PPG. The PPG values are experimental and include efficiency of the steeping process (e.g. Caramel 10 has PPG = 16) Steeping temperatures around 150 o F to 160 o F approximate mash conditions. Steeping in wort rather than tap water, as Palmer suggests, helps approximate mash water chemistry Reduces astringent aspect of roasted malts (small decrease in yield)

20 Full Boil vs. Partial Boil Flavor development and Maillard reactions during the boil are affected by the SG of the wort Extract manufactures boil the wort under partial vacuum to allow it to evaporate at lower temperatures Reduces Maillard reactions Allows your boil conditions to influence flavor Palmer s method better matches the SG of a partial boil to that of a full boil

21 Course Website Slides, information, tools, and useful links are posted to the course website.

22 Up Next Hops and Bitterness (IBU) What are hops Varieties, characteristics and substitutions Hop bitterness and estimating IBUs Yeast and Fermentation How yeast work Yeast types (selections and substitutions) Improving fermentation

Kilned Versus Roasted: Do You Really Know Your Specialty Malt? DAVID RICHTER June 12, 2015 Briess Malting Company Chilton, Wisconsin

Kilned Versus Roasted: Do You Really Know Your Specialty Malt? DAVID RICHTER June 12, 2015 Briess Malting Company Chilton, Wisconsin Kilned Versus Roasted: Do You Really Know Your Specialty Malt? DAVID RICHTER June 12, 2015 Briess Malting Company Chilton, Wisconsin Quick overview of discussion 1 - Malting 101 o Purpose of malting and

More information

Practical Applications

Practical Applications Practical Applications Applying Brewing Better Beer Brewing Better Beer released in April 2011 Now in second printing What did readers find new and interesting? A case study of making two beers Both use

More information

Mashing! How? Why? To what extent?!

Mashing! How? Why? To what extent?! Mashing! How? Why? To what extent?! Mashing is the brewer's term for the hot water steeping process which hydrates the barley, activates the malt enzymes, and converts the grain starches into fermentable

More information

Beers from Scotland. and Irish Red. Bay Area Mashers January 12, by : Jonathan Sheehan

Beers from Scotland. and Irish Red. Bay Area Mashers January 12, by : Jonathan Sheehan Beers from Scotland Bay Area Mashers January 12, 2017 by : Jonathan Sheehan and Irish Red aka: If it s not Scottish, IT S CRAP! and Irish Red and Irish Red aka: If it s not Scottish, IT S CRAP! aka: More

More information

Brewing Science. Malts and Grains

Brewing Science. Malts and Grains Brewing Science Malts and Grains Ingredients Malted barley Cereal Adjunct Hops Water Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company Malted Barley Two types of barley 2- rowed 6-

More information

Applying Brewing Better Beer

Applying Brewing Better Beer Applying Brewing Better Beer Brewing Better Beer released in April 2011 Equal parts autobiography, manifesto, and personal brewing lesson it s how I brew What did readers find new and interesting? A case

More information

Cooking and Pairing Written Exam Key

Cooking and Pairing Written Exam Key Cooking and Pairing Written Exam Key Name: Date: Class: 1. Describe each step in the brewing process below. a. What are the two most important variables brewers control during the Mashing step? Time and

More information

What are hops? Bitterness Aroma & Flavor Hopping methods Forms Pellets, Plugs, Whole Hops Utilization and IBUs

What are hops? Bitterness Aroma & Flavor Hopping methods Forms Pellets, Plugs, Whole Hops Utilization and IBUs Slide Set 5 What are hops? Bitterness Aroma & Flavor Hopping methods Forms Pellets, Plugs, Whole Hops Utilization and IBUs Hops They are the cone-shaped female reproductive structure of the hop plant (separate

More information

The following is a growing list of different malt & adjunct types.

The following is a growing list of different malt & adjunct types. Malt & Adjunct Guide Malts (and adjuncts) provide the fermentable sugars that are required to make beer (and to make beer "sweet"). The process of malting converts insoluble starch to soluble starch, reduces

More information

PRODUCT PORTFOLIO 2017/18

PRODUCT PORTFOLIO 2017/18 Extract % dm. Product description Color EBC WK BREWER`S CLASSIC Viking Pilsner Malt min 80 % 3-4,5 EBC min 250 WK promote even germination and homogenous modification. promote even germination and modification.

More information

BREWING WITH COFFEE: APPROACHES & TECHNIQUES FROM DRY-BEANING TO HOME ROASTING. Amy Krone Jacob McKean Michael Tonsmeire

BREWING WITH COFFEE: APPROACHES & TECHNIQUES FROM DRY-BEANING TO HOME ROASTING. Amy Krone Jacob McKean Michael Tonsmeire BREWING WITH COFFEE: APPROACHES & TECHNIQUES FROM DRY-BEANING TO HOME ROASTING Amy Krone Jacob McKean Michael Tonsmeire WHY COFFEE BEER? It s delicious! (Don t take our word for it) Black House Mega Black

More information

Colored Malt Products June 23, 2012 Robert Seggewiss 3/07/2012 1

Colored Malt Products June 23, 2012 Robert Seggewiss 3/07/2012 1 Colored Malt Products June 23, 2012 Robert Seggewiss 3/07/2012 1 What is Malt? Malt is a source of carbohydrates, proteins and other nutrients which are fermented by yeast to produce beer Malt for brewing

More information

A comparison between homebrew and commercial scale utilization Eric Bean and Frank Barickman

A comparison between homebrew and commercial scale utilization Eric Bean and Frank Barickman Scaling Hops A comparison between homebrew and commercial scale utilization Eric Bean and Frank Barickman Outline Background Method Differences Lab Analysis Results Sensory Results Conclusions Background

More information

Raw barley is steeped in 5-15 C water for a few days and then allowed to dry during which it begins to germinate. Fig 1. Barley

Raw barley is steeped in 5-15 C water for a few days and then allowed to dry during which it begins to germinate. Fig 1. Barley How to brew your own beer Presented by the South Yeasters Home Brewers Club www.southyeasters.co.za (Sources: The Beer Drinkers Handbook by Kevin Trayner How to Brew by John Palmer) Introduction Beer has

More information

Honey Wheat Ale The Home Brewery All Grain Ingredient kit

Honey Wheat Ale The Home Brewery All Grain Ingredient kit Honey Wheat Ale The Home Brewery All Grain Ingredient kit This ingredient kit is designed to produce 5 gallons of our Honey Wheat Ale using the All Grain method. All-grain brewing is a little more involved

More information

Let s Brew Small. James Spencer Basic Brewing Podcasts

Let s Brew Small. James Spencer Basic Brewing Podcasts basicbrewing.com Let s Brew Small James Spencer Basic Brewing Podcasts A Bit of History First Small Batch Experiment The challenge: Design a hopping strategy for concentrated, high gravity extract boils

More information

Make It Fresh with Wet Hops By Clare Speichinger

Make It Fresh with Wet Hops By Clare Speichinger Make It Fresh with Wet Hops By Clare Speichinger Hops usually come to maturity in August and September in Sonoma County so be sure to plan for the harvest and wet hop brews! When to harvest? Use the David

More information

Terminology Worksheet

Terminology Worksheet www.homebrewingblog.com Terminology Worksheet Everyone wants to be a successful brewer and have their beer taste amazing. Learning the terminology is an important part of that process which is why we have

More information

Exploring Attenuation. Greg Doss Wyeast Laboratories Inc. NHC 2012

Exploring Attenuation. Greg Doss Wyeast Laboratories Inc. NHC 2012 Exploring Attenuation Greg Doss Wyeast Laboratories Inc. NHC 2012 Overview General Testing Model Brewing Control Panel Beginning Brewing Control Experienced Brewing Control Good Beer Balancing Act Volatile

More information

Guide To Malt Extract, Specialty Grains And Other Adjuncts

Guide To Malt Extract, Specialty Grains And Other Adjuncts Guide To Malt Extract, Specialty Grains And Other Adjuncts Legal Notice No part of this ebook may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying,

More information

Pilot Malting and Brewing Trials with 2011 Crop CDC Meredith Barley

Pilot Malting and Brewing Trials with 2011 Crop CDC Meredith Barley 2012 Pilot Malting and Brewing Trials with 2011 Crop Barley 7/5/2012 Pilot Malting and Brewing Trails with 2011 Crop Samples of Barley Executive summary CMBTC conducted several pilot malting and brewing

More information

Dryhopping Effectively

Dryhopping Effectively Dryhopping Effectively 2017 NHC Minneapolis St. Paul Blaze Ruud- Key Accounts Manager HOP ANATOMY Lupulin Alpha Acids 2-20% Beta Acids 2-20% Hop Oils 0.5-4% Lipids 1-5% Leaf/Bract Polyphenols & Tannins

More information

Gold Honey Ale Ingredients & amounts: Comments: Excelent Gold Medal Winner State Fair 2002 Pace Honey Ale 2 By Randy Pace Grain/Extract/Sugar Hops

Gold Honey Ale Ingredients & amounts: Comments: Excelent Gold Medal Winner State Fair 2002 Pace Honey Ale 2 By Randy Pace Grain/Extract/Sugar Hops Gold Honey Ale By Randy Pace Date of brewing: 06-16-02 Batch size: 5 Gal. Ingredients & amounts: 3 lbs. Coopers DME, 1 lb. Extra Light DME, 2 1/2 lbs. Orange Honey 1 1/2oz Cascade Hops 60 boil, 1/2oz Cascade

More information

For the Oregon Brew Crew March 2013

For the Oregon Brew Crew March 2013 For the Oregon Brew Crew March 2013 Raw barley kernels are soaked in water, then allowed to germinate Partial germination breaks down walls inside the kernel. Enzymes that degrade starch are released,

More information

CMBTC 2017 Crop MALTING BARLEY QUALITY ASSESSMENT Preliminary Report

CMBTC 2017 Crop MALTING BARLEY QUALITY ASSESSMENT Preliminary Report CMBTC 2017 Crop MALTING BARLEY QUALITY ASSESSMENT Preliminary Report Introduction This report contains results of the Canadian Malting Barley Technical Centre (CMBTC) 2017 new crop quality evaluation conducted

More information

Micro-brewing learning and training program

Micro-brewing learning and training program Micro-brewing learning and training program (LdV Beer School) Program izobraževanja v mikro-pivovarstvu (projektno gradivo) Beer styles Raw materials Brewhouse technology - mashing and mashing in - lautering

More information

PRODUCTION OF BEER Page 1

PRODUCTION OF BEER Page 1 PRODUCTION OF BEER Beer is an alcoholic beverage made from malted grains, hops, yeast and water. The grain is usually barley or wheat. Fruits, herbs and spices may also be used for special styles. The

More information

The Science of Mashing. Jamie Ramshaw M Brew IBD 25/10/17

The Science of Mashing. Jamie Ramshaw M Brew IBD 25/10/17 The Science of Mashing Jamie Ramshaw M Brew IBD 25/10/17 Purpose Purpose Extract the starch from a source Convert the starch into a sugar that can be utilised by Yeast Control the extent of conversion

More information

2014 Crop Merit 57 Pilot Malting and Brewing Trials

2014 Crop Merit 57 Pilot Malting and Brewing Trials 2014 Crop Merit 57 Pilot Malting and Brewing Trials 3/27/2015 2014 Crop Merit 57 Pilot Malting and Brewing Trials Summary CMBTC conducted a pilot malting and a pilot brewing trial with a 2014 crop barley

More information

Brewing Process all grain

Brewing Process all grain Brewing Process all grain Water treatment Chlorine/Chloramine removal Mineral composition Brewing salts Acid additions Mash PH stabilizer Grist Building Milling Importance of milling Mashing PH Temperature

More information

Evaluation of the Malting and Brewing Performance of the New Canadian Malting Barley Variety Norman

Evaluation of the Malting and Brewing Performance of the New Canadian Malting Barley Variety Norman Evaluation of the Malting and Brewing Performance of the New Canadian Malting Barley Variety Norman Summary Malting Performance Water Uptake Good Chitting at end of Steep Good Acrospire Growth Good Malt

More information

Style of the Quarter. English Mild

Style of the Quarter. English Mild Style of the Quarter English Mild A Mild is gentle, sweetish, certainly not bitter... an ale intended to be consumed in quantity, more as a restorative than a refresher. M. Jackson Club judging will be

More information

Malting and Brewing Trials with 2011 Crop Barley Samples of CDC PolarStar and AC Metcalfe

Malting and Brewing Trials with 2011 Crop Barley Samples of CDC PolarStar and AC Metcalfe 2012 Malting and Brewing Trials with 2011 Crop Barley Samples of and 7/10/2012 Malting and Brewing Trials with 2011 Crop Barley Samples of and Summary Pilot malting and brewing trials were conducted at

More information

Russian River's Pliny The Elder Double I 'PA

Russian River's Pliny The Elder Double I 'PA www.morebeer.com Brew Name: Grain: All-Grain - See Rev for Extract Recipe Russian River's Pliny The Elder Double I 'PA KIT:776 All Grain Brew Date: 131bs 2-Row Recipe based on: 70% Mash Efficiency 6 oz

More information

A Basic Guide To Hops For Homebrewing

A Basic Guide To Hops For Homebrewing A Basic Guide To Hops For Homebrewing Legal Notice No part of this ebook may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by

More information

2013 Crop AAC Synergy Pilot Malting and Brewing Trials

2013 Crop AAC Synergy Pilot Malting and Brewing Trials 2014 2013 Crop AAC Synergy Pilot Malting and Brewing Trials CMBTC 4/4/2014 Page2 2013 Crop AAC Synergy Pilot Malting and Brewing Trials Summary CMBTC conducted pilot trials on two AAC Synergy barley samples

More information

AN OVERVIEW OF THE BREWING PROCESS. Jared Long Head Brewer Altitude Chophouse and Brewery

AN OVERVIEW OF THE BREWING PROCESS. Jared Long Head Brewer Altitude Chophouse and Brewery AN OVERVIEW OF THE BREWING PROCESS Jared Long Head Brewer Altitude Chophouse and Brewery jared@altitudechophouse.com Water Objective: understand your water, but don t obsess over it. ph alone doesn t

More information

Brewer s Best Ingredient Kits MEXICAN CERVEZA

Brewer s Best Ingredient Kits MEXICAN CERVEZA Brewer s Best Ingredient Kits MEXICAN CERVEZA Straw in color, our Mexican Cerveza has a crisp, clean flavor profile. Lightly hopped, with a great balance between malt and bitterness, while a small dose

More information

2012 Crop CDC Kindersley Malting & Brewing Trials

2012 Crop CDC Kindersley Malting & Brewing Trials 2013 2012 Crop Malting & Brewing Trials CMBTC 7/2/2013 Malting and Brewing Trials with 2012 Crop Barley Samples of Summary CMBTC conducted pilot malting and pilot brewing trials on 2012 crop barley samples

More information

HOW TO MAKE BEER. Presented to Balsam Mountain Preserve September 2, 2010 By David Keller

HOW TO MAKE BEER. Presented to Balsam Mountain Preserve September 2, 2010 By David Keller HOW TO MAKE BEER Presented to Balsam Mountain Preserve September 2, 2010 By David Keller OR.. How to use finally use the PHYSICS CHEMISTRY BIOLOGY and MATH You learned in High School! BEER IS MADE FROM

More information

Please follow these guidelines when answering the exam questions:

Please follow these guidelines when answering the exam questions: How to Return Exams: Preferred method: Scan, save as a pdf and email to exam@abgbrew.com Please create a separate file for brewing and engineering exams (we sent the engineering portion to Dan to grade

More information

FERMENTATION. By Jeff Louella

FERMENTATION. By Jeff Louella FERMENTATION By Jeff Louella Why Understand Fermentation? Understanding the science behind fermentation can greatly affect the quality of beer made. There are some great products on the market to help

More information

How to be a Homebrewer California Craft Beer Summit 2016

How to be a Homebrewer California Craft Beer Summit 2016 How to be a Homebrewer California Craft Beer Summit 2016 Goals Define brewing Equipment & Ingredient Basics Partial Grain/Extract Brewing Key terms/faq Evangelize Brief Overview: Mile wide/cm Deep (not

More information

2012 Crop CDC Meredith Malting and Brewing Trials

2012 Crop CDC Meredith Malting and Brewing Trials 2012 2012 Crop CDC Meredith Malting and Brewing Trials CMBTC 7/9/2012 Page2 Malting and Brewing Trials with CDC Meredith Barley Samples of 2012 Crop Summary CMBTC conducted barley analysis, pilot malting

More information

Session Beers. Justin Reilly

Session Beers. Justin Reilly Session Beers Justin Reilly What Is Session Beer? Not just low in alcohol A combination of restraint, satisfaction and moreishness. Flavorful enough to be interesting, without wearing out the palate Beer

More information

Getting the Most from Beer Brewing Software. Brad Smith, PhD

Getting the Most from Beer Brewing Software. Brad Smith, PhD Getting the Most from Beer Brewing Software Brad Smith, PhD 1 A Variety of Features Creating a good equipment profile Building recipes and using ingredients Using tools to adjust your recipe Mash and yeast

More information

Water (and context) Paul Shick BJCP Study Group Market Garden, September 20, 2017

Water (and context) Paul Shick BJCP Study Group Market Garden, September 20, 2017 Water (and context) Paul Shick BJCP Study Group Market Garden, September 20, 2017 Context for why we care about water Malting Mashing Boiling Fermenting Yes, pretty much everything Quick outline of the

More information

DISCOVERING THE WORLD OF MALT. Distributed by:

DISCOVERING THE WORLD OF MALT. Distributed by: Distributed by: DISCOVERING THE WORLD OF MALT CRAFT PORTFOLIO 2017 Dear Beer Lovers, It is with great pleasure that I invite you to become acquainted with our offer of malts prepared especially for brewmasters

More information

CMBTC 2015 MALTING BARLEY CROP QUALITY ASSESSMENT Preliminary Report

CMBTC 2015 MALTING BARLEY CROP QUALITY ASSESSMENT Preliminary Report CMBTC 2015 MALTING BARLEY CROP QUALITY ASSESSMENT Preliminary Report December 14, 2015 Preliminary Report CMBTC 2015 MALTING BARLEY CROP QUALITY ASSESSMENT Summary Barley production in Canada in 2015 is

More information

CONTENTS. Whisky recipes...7-8

CONTENTS. Whisky recipes...7-8 CONTENTS Château Distilling Malt.... 2 Château Whisky Malt.... 3 Château Smoked Malt... 4 Château Rye Malt..5 Yeast for distilling..6 Whisky recipes..........7-8 Logistics...........9 Quality and packaging.10

More information

THE ULTIMATE GUIDE TO GLADFIELD MALT 2018 EDITION

THE ULTIMATE GUIDE TO GLADFIELD MALT 2018 EDITION THE ULTIMATE GUIDE TO GLADFIELD MALT 2018 EDITION THE ULTIMATE GUIDE TO GLADFIELD MALT 2018 EDITION CONTENTS The Gladfield Malt story 6 Working together 9 Innovation and technology 10 Recognising a good

More information

Malt Extract Homebrew Recipes

Malt Extract Homebrew Recipes Malt Extract Homebrew Recipes Legal Notice No part of this ebook may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by an information

More information

Homebrew Competition Application & Guidelines

Homebrew Competition Application & Guidelines Homebrew Competition Application & Guidelines Name: Birthdate: Phone: Email: Address: Please check what category of beer you plan on entering (you may only check one- please see Brewers Guidelines on the

More information

Brewing Tutorial Stove-top partial-boil with specialty grains

Brewing Tutorial Stove-top partial-boil with specialty grains Brewing Tutorial Stove-top partial-boil with specialty grains Step 1a: (Liquid Yeast Only) 3+ hours (preferably 1-2 days) before brewing, break the nutrient pack. Remove from the fridge and watch for swelling.

More information

DISCOVERING THE LOCAL MALT. Dear Brewers,

DISCOVERING THE LOCAL MALT. Dear Brewers, DISCOVERING THE LOCAL MALT Dear Brewers, your beers are born in the barley fields. On which fields and where it obviously makes a difference. Every single year we are highly depending on the farmers capabilities

More information

Welcome to the BeerSmith(TM) Help Page. This web oriented help system will help you enhance your brewing experience using BeerSmith.

Welcome to the BeerSmith(TM) Help Page. This web oriented help system will help you enhance your brewing experience using BeerSmith. BeerSmith Help Welcome to the BeerSmith(TM) Help Page. This web oriented help system will help you enhance your brewing experience using BeerSmith. BeerSmith TM Help Select from the links below to get

More information

Brewing Water Derek Colby

Brewing Water Derek Colby Brewing Water Derek Colby Minerals and Brewing Chemistry Ionic content comes from soil and rocks in its environment Ionic content of brewing water affects mashing performance and flavor perceptions in

More information

Provided by Quality Wine and Ale Supply with permission from White Labs Recipes Ale Category

Provided by Quality Wine and Ale Supply with permission from White Labs Recipes Ale Category Abigail Adams Amber Ale Recipe supplied by: Tod Mot, Quincy Ships Brewing Co, Quincy, Mass This recipe won the Gold medal in the Irish-style Red Ale category at the 2001 Great American Beer Festival. Recipe

More information

Introduction. Methods

Introduction. Methods Introduction Many unique strains of Belgian- style ale yeast are available through commercial yeast suppliers. Many are mainstays in the product lineup and some are limited, seasonal offerings. With so

More information

Cooking with Alcohol

Cooking with Alcohol Cooking with Alcohol Model 1. Ethanol is a simple organic carbon compound with the hydroxyl group bound to a carbon. Other alcohols include methanol and propanol (1- propanol or 2- propanol). Each of these

More information

Wholesale Catalog. Malt Phone (800) Fax (800)

Wholesale Catalog. Malt Phone (800) Fax (800) 22 Phone (800) 321-0315 Fax (800) 848-5062 Alexander s Sun Country Extract (United States) Made with 100% American malted barley. 1080 PLAIN LIGHT (PALE) Ctn/6 $71.95 4.0 lb tin. Briess Extract (United

More information

FOOD PRODUCTION - BEVERAGES Demonstrate knowledge of brewhouse operations and wort production

FOOD PRODUCTION - BEVERAGES Demonstrate knowledge of brewhouse operations and wort production 1 of 7 level: 3 credit: 6 planned review date: August 2008 sub-field: purpose: entry information: accreditation option: moderation option: Food and Related Products Processing People credited with this

More information

So, What s in a kernel of grain? Protein Starch Vitamins Trace Minerals Other Compounds

So, What s in a kernel of grain? Protein Starch Vitamins Trace Minerals Other Compounds So, What s in a kernel of grain? Protein Starch Vitamins Trace Minerals Other Compounds What do we want from the mash? Sugars Small Pep@des (for head reten@on) Free Amino Acids Trace Minerals (for yeast

More information

Yeast- Gimme Some Sugar

Yeast- Gimme Some Sugar Yeast- Gimme Some Sugar Taxonomy: Common yeast encountered in brewing The main cultured brewers yeast is genus Saccharomyces Saccharomyces means sugar fungus S. cerevisiae is ale yeast S. pastorianus is

More information

Living Factories. Biotechnology SG Biology

Living Factories. Biotechnology SG Biology Living Factories Biotechnology SG Biology Learning Outcomes 1 State that the raising of dough and the manufacture of beer and wine depend on the activities of yeast. Identify yeast as a single celled fungus,

More information

Holiday Beers Chuck West

Holiday Beers Chuck West Holiday Beers Chuck West History: The term Winter Warmer comes from the British brewing tradition. Some brewers would produce a winter beer that was stronger than their regular beer, with fuller flavor

More information

It Ain t Over til it s Over

It Ain t Over til it s Over It Ain t Over til it s Over Mead Finishing Techniques Gordon Strong Curt Stock 2002 Mazer Cup winner 2005 Meadmaker of the Year 5 NHC mead medals 7 NHC mead medals BJCP Mead Judge BJCP Mead Judge Mead

More information

Four Beers. Ludwig von Regensburg. March 16, 2012

Four Beers. Ludwig von Regensburg. March 16, 2012 Four Beers Ludwig von Regensburg March 16, 2012 1 Introduction Alcoholic beverages may be made from any raw material containing sugar. Beer is a beverage made from fermented cereal. Barley is by far the

More information

This place covers: Raw materials used in preparing beer (e.g. malt, hops), and treatment thereof.

This place covers: Raw materials used in preparing beer (e.g. malt, hops), and treatment thereof. CPC - C12C - 2017.08 C12C BREWING OF BEER (cleaning of raw materials A23N; pitching and depitching machines, cellar tools C12L; propagating yeasts C12N 1/14; non-beverage ethanolic fermentation C12P 7/06)

More information

1854C AVANGARD MALZ PREMIUM MUNICH MALT DARK 55 LB (15L) Sale $ B AVANGARD MALZ PREMIUM MUNICH MALT DARK 10 LB (15L) Sale $12.

1854C AVANGARD MALZ PREMIUM MUNICH MALT DARK 55 LB (15L) Sale $ B AVANGARD MALZ PREMIUM MUNICH MALT DARK 10 LB (15L) Sale $12. Mac s Home Brew 836 N. 5th St., Quincy, IL 62301 (217)316-4481 PALLET ORDER PRICES Terms: Payment must be made in the form of cash or check when placing your order. Tax not included in prices. Avangard

More information

Evaluation of the Malting and Brewing Performance the new Canadian Two Row Variety Cerveza

Evaluation of the Malting and Brewing Performance the new Canadian Two Row Variety Cerveza Evaluation of the Malting and Brewing Performance the new Canadian Two Row Variety Cerveza of Summary 2011 crop barley samples of Cerveza, AC Metcalfe and cot Copeland were provided to CMBTC by Dr. Bill

More information

Mashing rate is also easy, generally quarts per pound of grain.

Mashing rate is also easy, generally quarts per pound of grain. Pocket Guide to All-Grain Brewing Moving from extract to all grain is an important step in brewing. Not only does all grain give you more control over your beer, it opens up new avenues of recipe formulation,

More information

ACETALDEHYDE High amount of fermentable sugars

ACETALDEHYDE High amount of fermentable sugars ALCOHOLIC overpowering alcohol flavor, acetone, paint thinner, sharp ACETALDEHYDE High amount of fermentable sugars High fermentation temperature green apples, grassy, acetic(vinegar), cidery Underpitching

More information

Attributes. A range of bespoke ale, lager and distilling malts produced in our historic No. 19 floor maltings

Attributes. A range of bespoke ale, lager and distilling malts produced in our historic No. 19 floor maltings CRAFT PRODUCT RANGE Craft Brewing Product Range Moisture Extract Colour Total Protein Kolbach Product Name Whole Max Typical Range Range Range Base malts Finest Maris Otter Ale Malt a a 3.5 81.5 5.5 7.5

More information

Evaluation of the Malting and Brewing Performance of the New Malting Variety CDC Meredith

Evaluation of the Malting and Brewing Performance of the New Malting Variety CDC Meredith Evaluation of the Malting and Brewing Performance of the New Malting Variety CDC Summary Malting Performance Malting timing Normal Water uptake Faster than AC Metcalfe Modification Normal Malt Quality

More information

May the Funk Be With You

May the Funk Be With You May the Funk Be With You RECIPE IS FOR BEER If a man ordered a beer milkshake he'd better do it in a town where he wasn't known. John Steinbeck, Cannery Row At its peak in 1873, there were 4,131 small,

More information

DISCOVERING THE WORLD OF MALT

DISCOVERING THE WORLD OF MALT DISCOVERING THE WORLD OF MALT CRAFT PORTFOLIO 2018 DISCOVERING THE WORLD OF MALT Dear Friends, malt is an ancient innovation and it has been enjoyed in many forms over centuries. You can find malt in

More information

Introduction to Brewing Water Part - I. Ryan Dunlop - True Grist - August 2018

Introduction to Brewing Water Part - I. Ryan Dunlop - True Grist - August 2018 Introduction to Brewing Water Part - I Ryan Dunlop - True Grist - August 2018 This talk This talk will only contain a basic summary of how to deal with water. Chris K and Ryan D are creating a blog series

More information

INVERTS AND TREACLE SYRUPS.

INVERTS AND TREACLE SYRUPS. www.asr-group.com 1 INTRODUCING CANE SUGAR INVERTS With their unique characteristics, Invert Sugars and Syrups, made from natural cane sugars, benefit many aspects of food production by naturally improving

More information

yeast-derived flavours

yeast-derived flavours yeast-derived flavours Positive flavour in some beers - offflavour in others Produced by yeast during fermentation Critically affected by wort [Zn] and yeast health Can also be produced by contaminant

More information

Brewhouse Operations II Influence on yield and quality

Brewhouse Operations II Influence on yield and quality 1 Brewhouse Operations II Influence on yield and quality main influences of the boiling and wort treatment processes on yield, colloidal stability, microbiological stability, foam and flavor stability

More information

MASHING IN MIGHIGAN 2014: KOSMICKI SPILLS THE SECRETS

MASHING IN MIGHIGAN 2014: KOSMICKI SPILLS THE SECRETS MASHING IN MIGHIGAN 2014: KOSMICKI SPILLS THE SECRETS BETTER INGREDIENTS MAKE BETTER BEER Water Lake Michigan water Tastes great! Very consistent Good mineral count Use food-grade lactic acid to lower

More information

Added Sugars. Jesse Zuehlke, PhD. Food Label Conference

Added Sugars. Jesse Zuehlke, PhD. Food Label Conference Added Sugars Jesse Zuehlke, PhD Food Label Conference Added Sugar 2 Added Sugar Fructose Glucose Sucrose Maltose Lactose 3 Added Sugar 4 Added Sugars - New Nutrient Declared as Includes Xg Added Sugars

More information

Unit code: A/601/1687 QCF level: 5 Credit value: 15

Unit code: A/601/1687 QCF level: 5 Credit value: 15 Unit 24: Brewing Science Unit code: A/601/1687 QCF level: 5 Credit value: 15 Aim This unit will enable learners to apply knowledge of yeast physiology and microbiology to the biochemistry of malting, mashing

More information

Beer Styles: Amber and Dark Lagers. Andy Hejl

Beer Styles: Amber and Dark Lagers. Andy Hejl Beer Styles: Amber and Dark Lagers Andy Hejl 3. European Amber Lager Appearance: Usually amber (gold to copper) Malt: Malt focused styles, with toasted, Vienna/Munich characters. Caramel is inappropriate

More information

Contents PART 1 MANAGEMENT OF TECHNOLOGY IN BISCUIT MANUFACTURE

Contents PART 1 MANAGEMENT OF TECHNOLOGY IN BISCUIT MANUFACTURE Contents Setting the scene: A history and the position of biscuits - The beginnings of biscuit manufacturing - Ingredients and formulation development - Engineering and useful reading PART 1 MANAGEMENT

More information

Home-brewing methods. 2 Home-brewing methods

Home-brewing methods. 2 Home-brewing methods 6 2 Home-brewing methods Home-brewing methods Brewing is fundamentally a natural process. The brewer s art is in converting natural products into a pleasing beverage namely malted barley and hops into

More information

Brewculator Final Report

Brewculator Final Report Brewculator Final Report Terry Knowlton CSci 4237/6907: Fall 2012 Summary: People have been brewing beer for thousands of years. For most of that time, the process was performed on a much smaller scale

More information

Brewing Beer the Smart Way

Brewing Beer the Smart Way Brewing Beer the Smart Way Kyle Kotaich Presentation Agenda About Deschutes Brewery. Challenge-Transform old school data to new school data. Brewhouse operations and batch event frames. Cellar operations

More information

BEER & MALT HANDBOOK.

BEER & MALT HANDBOOK. BEER & MALT HANDBOOK. 1. BEER TYPES The world is full of different beers, divided into a vast array of different types. Many classifications and precise definitions of beers having been formulated over

More information

TotallyNaturalSolutions

TotallyNaturalSolutions TotallyNaturalSolutions aromas & flavours to inspire Product Guide Premium Hop Products for Innovative Brewing www.totallynaturalsolutions.com + 44 (0)1622 872105 Introducing the hop Humulus Lupulus One

More information

BJCP Study Group March 26 th, 2014 Market Garden Brewery

BJCP Study Group March 26 th, 2014 Market Garden Brewery BJCP Study Group March 26 th, 2014 Market Garden Brewery Brewing processes and their effects on the final product Haze: not just bad for the eyes. Thanks to our hosts!!! Really, thank you Andy and MGB.

More information

European Beer Star Category Description. Category Description 2018 Page 1

European Beer Star Category Description. Category Description 2018 Page 1 European Beer Star 2018 Category Category 2018 Page 1 Categories 2018 01 German-Style Leichtbier 02 German-Style Pilsner 03 Bohemian-Style Pilsner 04 German-Style Märzen 05 German-Style Festbier 06 German-Style

More information

IPA s Bells Two Hearted 7% ABV 55 IBU

IPA s Bells Two Hearted 7% ABV 55 IBU IPA s Bells Two Hearted 7% ABV 55 IBU This IPA is bursting with hop aromas ranging from pine to grapefruit from massive hop additions in both the kettle and the fermenter Flying Dog Raging Bitch 8.3% 60

More information

Beer Preparation for Packaging. Jamie Ramshaw M.Brew Simpsons Malt

Beer Preparation for Packaging. Jamie Ramshaw M.Brew Simpsons Malt Beer Preparation for Packaging Jamie Ramshaw M.Brew Simpsons Malt Conditioning Cask Processed Beer Preparation Conditioning Haze and Clarity Stabilisation Conditioning Aims Flavour development Development

More information

ALE/LAGER PITCHING RATES

ALE/LAGER PITCHING RATES ALE/LAGER PITCHING RATES There are many good published yeast guides and a number of excellent books on the science of yeast that also include the metrics of creating stir-plate starters. We highly recommend

More information

Randy Sez; Ray Sez! Recipe Formulation: Art. Recipe Formulation: Art. Recipe Formulation: Art. Recipe Formulation: Art. Recipe Formulation: Art

Randy Sez; Ray Sez! Recipe Formulation: Art. Recipe Formulation: Art. Recipe Formulation: Art. Recipe Formulation: Art. Recipe Formulation: Art Randy Sez; Ray Sez! As an artist, it s your job to mess with people heads! No Scientific definition of good beer Miller Lite same as Bigfoot (Maybe better) Personal Societal Subjective Why are you brewing?

More information

Oliver Ales History. -Dark Horse: Dark Horse is a classic English dark mild ale. It is modestly bittered, light bodied, with a pleasing malt presence.

Oliver Ales History. -Dark Horse: Dark Horse is a classic English dark mild ale. It is modestly bittered, light bodied, with a pleasing malt presence. Oliver Ales History Oliver Ales is the oldest continuously operating brewery in Baltimore. It was founded in 1993 and is continued today by our brew-master Steve Jones. Steve came here from Coventry England

More information

The Newton Road Brewery. Brewing better beer. Gareth Evans

The Newton Road Brewery. Brewing better beer. Gareth Evans Brewing better beer (than you can buy ) A personal solution to a global problem!! - presented by - Gareth Evans And gentlemen in England now abed, shall think themselves accursed they were not there (especially

More information

Two-Row Barley Base Malt SRM Plump > 2.2 mm. PROCESS 1-day steep - 6-day germination - 34h kiln - cured at 82⁰C

Two-Row Barley Base Malt SRM Plump > 2.2 mm. PROCESS 1-day steep - 6-day germination - 34h kiln - cured at 82⁰C Epiphany Malt Product Overview Foundation 4 Modern Pilsner Wheat 5 Triticale 6 Rye 7 Buckwheat 8 Spelt 9 Oats 10 Corn 11 Bruehmalt 12 Vienna 13 Munich 14 Olfaction 15 Roasts 16 Brewer s Breakfast 17 Wheat

More information