Muntons Vision. Muntons Values: Welcome. Every good beer starts with malt

Transcription

1 craft brewers guide

2 Muntons Vision To find a place for malt and malted ingredients in the lives of people in the foods they eat and the drinks they enjoy, on every continent, in every country and every household. Muntons Values: Agile Trusted Creative Sustainable Team working Adaptable, flexible and forward thinking Reliable people, dependable company Innovative products, intelligent design Protecting everyone s tomorrow Finding success through partnership and collaboration Welcome Muntons manufacture and supply malt and extracts of malt to breweries around the globe. Muntons understands the importance that you, the brewer, place on the quality and consistency of the malt that you use in your brewing process and the importance of reliability of supply. This pack has been prepared to provide you with sufficient background information about our company and brewing products to answer any questions that you may have. Every good beer starts with malt 1

3 Muntons Muntons was founded in 1921 by the Baker-Munton family and is still a family owned company to this day. Over this period of time, Muntons has steadily grown and expanded both its processes and product portfolio. Today Muntons has customers in 76 countries around the globe, supplying malts, malt extracts, homebrew kits, flours and flakes and many other malted ingredients for the food and drinks industry. There are two UK manufacturing sites, and one newly constructed ingredients plant in Asia. These are supported by global sales offices covering Europe, Asia Pacific region and the American continent. Continued investment has brought the Muntons group malt capacity to 195,000 tonnes, whilst their malted ingredients business has similarly grown boasting a capacity of 43,000 tonnes Muntons incorporated 1948 Moved to Stowmarket 1964 Expanded to Bridlington 1976 Cedars Maltings built at Stowmarket 2007 Singapore office opened 2009 US company formed. Office opened in Seattle 2010 Office opened in Bangkok 2015 AD plant build completed at Stowmarket 2015 Joint venture- band drier built in Thailand 2016 US office moved to Chicago 2 3

4 Centre for Excellence Muntons has a continued focus on new product development and to help enable this service expand it has invested in an onsite facility - the Centre for Excellence. This facility is the base for Muntons New Product Development team and facilities include a one hectolitre capacity craft brewery and winery, test kitchen, bakery, sensory and sample room. The small scale brewery housed within the Centre for Excellence is an ideal facility to test brew a vast range of beers. The doors are always open to help you. If you have a recipe development project or need to test out a new seasonal brew then please contact a member of Muntons staff who will be able to advise you on how to go about booking this facility and developing that award winning beer you have been thinking of! Muntons Virtual Brew Days Too busy to leave the office but really want to develop something new? Muntons can come to you! Their resident Technical Brewer will give you a call, talk through any brewing issues or recipe ideas, undertake an online brew on your behalf, bottle it and then send it to you. Simple! If you are interested in a virtual brew day then please contact on Muntons Seminars Muntons host a number of seminars throughout the year. These are aimed at breweries who wish to gain a greater understanding of brewing. Muntons have teamed up with industry specialists to ensure delegates are given a complete overview providing technical insights and of course delegate participation is encouraged. For more information on seminar dates and topics see or enquire via 4 5

5 hubs As maltsters, Muntons are passionate about ingredients and they understand the importance for brewers having the right ingredients, at the right time. Muntons have partnered with regional distributors to ensure they can get their range of malts to you quickly and easily. If you only need one or two sacks, no problem! There is no minimum order and they can fulfil within 24hrs*. If you prefer, you can also collect directly from your local distributor. Muntons distribution partners are also brewers which means they are happy to talk shop and provide additional support, goods and services to keep you brewing. Staffordshire Brewing Supplies Technical support 24hr Delivery (*based on cut off times) Complete range of Muntons Malts Collections Mon-Fri, 9am-4pm or by arrangement Total Brewing Supplies Technical support 24hr Delivery (*based on cut off times) Complete range of Muntons Malts Regular delivery routes Collections Mon-Fri, 9am-4pm or by arrangement Regions: North West, West Midlands (and parts of South West) Address: 2 Harrison Way, Cheddleton, Leek, Staffordshire, ST13 7EF Tel: info@staffordshirebrewery.co.uk Regions: North East, Lincolnshire, Yorkshire & The Humber, East Midlands Address: Great North Road, Cromwell Newark, Notts, NG23 6JE Tel: malt@totalbrewingsupplies.co.uk 6 7

6 craft brewery products Muntons is proud to have been involved in the craft brewing market since its early beginnings and recognises that this sector is continually growing. grain malts Muntons offers a wide range of brewing grains to make the sourcing of your grist needs as simple as possible. In recent years, Muntons has introduced a number of new varieties which have proved to be impressive in meeting our customers brewing requirements. Technical details of all of our specifications are shown on the following malt analysis. All of Muntons grains are available ex stock, ready packed in 25 kg lined polypropylene sacks, in whole or crushed format. They are made to the highest standards from premium grade, locally sourced, raw materials. Larger pack sizes are also available for brewers with a greater requirement. PRODUCT COLOUR IoB 515ml mash EBC units COLOUR EBC mash EBC units COLOUR ASBC mash Lovibond units APPROX. EXTRACT L / kg (dwt) IoB APPROX. EXTRACT EBC% USE COLOUR/FLAVOUR NOTES Pale Malts Super Pale Ale Malt IPA, bitter, golden ales, light beers Our lightest ever pale malt, good for showcasing hops/yeasts. Maris Otter Extra Pale IPA, bitter, golden ales, light beers Traditional pale malts for top quality Ale Malt (Winter) Propino Extra Pale Ale Malt (Spring) Extra Pale Planet Malt (Spring) IPA, bitter, golden ales, light beers IPA, bitter, golden ales, light beers warm fermented beers. Slightly darker and maltier than lager malt. The extra pales are similar colour to lager malts but with pale malt qualities. See wort profiles for comparisons. Pilsner Malt Any cold fermented beers, grainy, honey. Lager Malt Any cold fermented beers, grainy. Maris Otter Pale Ale Malt (Winter) Propino Pale Ale Malt Any warm fermented beers Any warm fermented beers Traditional pale malts for top quality warm fermented beers. Slightly darker and maltier than lager malt. The extra (Spring) Pale Planet Malt Any warm fermented beers pales are similar colour to lager malts but with pale malt qualities. See wort profiles (Spring) for comparisons. Venture Pale Ale Malt Any warm fermented beers (Winter) Muntons Pale Ale Malt Any warm fermented beers Blend Maris Otter / Propino (50:50) Oat Malt All beers Use for mouthfeel and head retention. Gives a sweet characteristic. Wheat Malt <5 <6.5 < Lager, ale, wheat beer, nutty. Mild Malt Bitters, milds, stouts, porters er than pale malt. Good to use with high ratios of adjuncts. Vienna Malt Lager, continental beers Inbetween pale and munich, golden and full bodied. Munich Malt Any beer Biscuit, toasted, bready. Gives fuller body and rich malt flavour. Coloured Malts Cara Malt Adds residual sweetness to beers Light golden colour with a sweet malty without imparting a high amount of flavour. colour i.e. Lager, Pilsner, American Ales but also any darker beer Cara Malt IPA, bitter, mild, stout, porter, Golden colour, toffee/caramel, sweet. golden Crystal Malt IPA, bitter, mild, stout, porter Copper/red/amber colour, sweet toffee, Crystal Malt IPA, bitter, mild, stout, porter Crystal Malt IPA, bitter, mild, stout, porter Crystal Malt IPA, bitter, mild, stout, porter biscuit, nutty, malty flavours. These increase as colour increases. Starches are crystalised. Dark Crystal Rye Malt IPA, bitter, mild, stout, porter Copper/red colour, spicy, sweet toffee, biscuit, nutty, malty flavours. Roasted Malts Amber Malt Mild, Bitter, Ales, IPA, brown ale, stout, porter Brown Malt Mild, Bitter, Ales, brown ale, stout, porter Light Chocolate Malt Mild, Bitter, Ales, IPA, brown ale, stout, porter Chocolate Malt Mild, Bitter, Ales, IPA, brown ale, stout, porter Black Malt Mild, Bitter, Ales, IPA, brown ale, stout, porter Straw/golden colour, nutty, light toast. Brown/dark amber, coffee, roast, strong toast flavour. Dark brown/ruby colour, burnt coffee/ chocolate bean, bitter. Dark brown/ruby colour, burnt coffee/ chocolate bean, bitter. Dark brown/black colour, burnt toast, charcoal, dry, bitter. Adjuncts Torrefied Wheat All beers Use for mouthfeel and head retention. Roast Barley Mild, Bitter, Ales, IPA, brown ale, stout, porter Dark brown/black colour, burnt toast, charcoal, dry, bitter. 8 Flaked Malts Malted Wheat Flakes n/a n/a All beers Use for mouthfeel and head retention. Gives a nutty flavour. Malted Rye Flakes n/a n/a All beers Use for mouthfeel and head retention. Gives a spicy/nutty flavour. Note: Although IoB and EBC mashes are different, the wort colour units are always expressed as EBC units. 9

7 liquid malt extracts In addition to our extensive range of grain malts, Muntons offers a wide range of liquid malt extracts specifically developed for the craft brewing market. Liquid malt extracts are produced by the aqueous extraction of sugars from malted barley, and their subsequent concentration into a viscous syrup. Liquid malt extracts can be used in commercial brewing as a partial grain malt replacement or, when added to a conventional mash, as a brew extender. Muntons liquid malt extracts provide a great start to any recipe, offering a carefully balanced formulation designed to provide the ideal base for your own recipe. In addition, we also offer liquid malt extracts made using selected coloured malts to provide a darker base material for your beer recipes. dried malt extracts Muntons also offers a range of spray dried malt extracts which can be used as an alternative base material for your recipe or as a brew-house extender. Spraydrying is a particularly gentle and uniform way of converting liquid malt extracts into easy to store and handle powders. Unopened and stored in cool and dry conditions, Spraymalt will keep for at least two years. The drying process converts each droplet of liquid malt extract into a fine powder particle in less than four seconds, which ensures that the full flavour of the malt is retained and that no off-flavours or taints are introduced. Gluten free Muntons offer products suitable for producing gluten free beer. For more information on these products, please speak to a Muntons sales representative. PRODUCT COLOUR IoB 515ml mash EBC units COLOUR EBC mash EBC units COLOUR ASBC mash Lovibond units APPROX. EXTRACT L / kg (dwt) IoB APPROX EXTRACT EBC(%) USE COLOUR/FLAVOUR NOTES PRODUCT COLOUR IoB 515ml mash EBC units COLOUR EBC mash EBC units COLOUR ASBC mash Lovibond units APPROX. EXTRACT L / kg (dwt) IoB APPROX EXTRACT EBC(%) USE COLOUR/FLAVOUR NOTES Malt Extract Cedarex Light Malt Extract Cedarex Amber Malt < < < Brew extender in any beer IPA, golden, bitter Malt extracts are a liquid form of pale malts. Useful for space saving and reducing spent material disposal. Malt Extract Cedarex Medium Malt Bitter, mild, porter extracts will provide approximately 300L extract. Best added prior to the boil. Extract Wheat Malt Extract <10 <13 < Wheat beers, lagers, bitter Ntense Ntense 200 Liquid Suitable additions for any beer Malted and unmalted barley extract. Ntense 800 Liquid Gives red/brown colour. Flavours include, liquorice, molasses, plum, roasted notes. Increases mouthfeel. Colour and flavour will increase with the higher numbers. Best added prior to boil. Dried Malt Extract Spraymalt Extra Light <7 <9 < Lager, pilsner, light ales Spraymalts are a dried malt extract (DME), useful for space saving and reducing Spraymalt Light Brew extender in any beer spent material disposal. Spraymalts Spraymalt Amber IPA, bitter, mild, porter, stout provide approximately 320L extract, Spraymalt Medium IPA, bitter, mild, porter, stout high fermentability, silky mouthfeel. Best Spraymalt Dark Mild, porter, stout added prior to boil. Coloured DME s have Spraymalt Extra Dark Mild, porter, stout had small additions of roast barley malt. Spraymalt Super Dark n/a n/a Mild, porter, stout Dried from pure roast barley malt extract. Note: Although IoB and EBC mashes are different, the wort colour units are always expressed as EBC units. Clarimalt Clarimalt XD Liquid n/a n/a IPA, bitter, mild, porter, stout Roasted barley malt extract. Improve Clarimalt XD3 Liquid n/a n/a Bitter, mild, porter, stout colour and mouthfeel. The darker liquids Clarimalt XD5 Liquid n/a n/a Bitter, mild, porter, stout have less roasted character. Can be added during the brewing process or in final product. Sorghum Extract Red Sorgum Extract * <10 <13 < Produces gluten free beer. Product not gluten free Once brewed, all gluten drops out to give a gluten free beer. *Testing needs to be done for every batch to certify for gluten free.* Note: Although IoB and EBC mashes are different, the wort colour units are always expressed as EBC units

8 improve beer colour beer flavour wheel Beer flavour wheels are designed to describe the full range of taste and aroma detectable in beer. Originally developed by Meilgaard in the 1970 s it has many variants today. The principles are the same for all. Both taste and aroma are included. For taste the characteristics are fullness, mouthfeel, bitter, salty, sweet, sour and oxidised with many sub-descriptors. Aroma characters are aromatic, fragrant, fruity, floral, green, cereal, caramel, roasted, phenolic, soapy, fatty, diacetyl, sulphury and stale. Compounds are sometimes grouped into types such as derived from basic grain and malt flavours through to Maillard which develop in speciality malts that are stewed and roasted or notes that are more honey-like. Other flavours are described as Aromatic such as fruity, spicy. Another group describes Vegetable type notes such as woody, beany. Mouthfeel and Fullness are important characteristics and include the descriptors of gassiness, dryness, alcoholic. Sulphury notes are particularly important determinants of lager and ales where presence of the more positive DMS, sweetcorn notes is often more desirable in lagers whereas the sulphidic and sulphitic notes are quite undesirable in both. Sensory analysts can be trained to detect the presence and relative levels of each of these attributes over time and develop a unique fingerprint for a beer to establish not only its unique selling points but to establish its trueness to type in production and detect any off notes that develop due to problems along the supply chain. CLARIMALT XD LIQUIDS Naturally improves beer colour Clarimalt XD liquid is made to meet increasing demand for a natural, readily dissolvable, flavour and colour addition in the brewing industry. Colour changes can be made by half an EBC for that fine tuning or for the more extreme Cascadian Darks/Black IPAs. With higher additions, Clarimalt will add a gentle roasted flavour without the astringent notes. Clarimalt will also give improved colour and mouth feel to beers and soft drinks alike. Clarimalt can be used during any stage of beer production post filtration. The product is made from the finest roasted black malt to ensure only natural colouring to your beer. The addition of 1.1kg of Clarimalt XD liquid will change 100hl by 1 EBC. The Clarimalt range is available in 25kg jerry cans. Muntons malt extracts contain no E numbers or artificial additives which helps to keep your labels clean. The suggested ingredient declaration for Clarimalt XD liquid for retail packaging is Roasted Barley Malt Extract 12 13

9 english pale ale RECIPE: Pale Ale Malt: Amber Malt: Cara 30 Malt: 92% 4% 4% recipes For those new to brewing, here are a number of classic beer recipes to help you get started. HOPS: Challenger bittering: Northdown Aroma: WATER TARGET: Alkalinity: Chloride: Sulphate: 66 C/151 F mash with 70 minute stand 79 C/174 F sparge IBU g/BBL off boil 1-1.8lb/US BBL 70 minute boil 40ppm 200ppm 300ppm 14 15

10 recipes porter American IPA RECIPE: Pale Ale Malt: Cedarex Medium: Munich Malt: Crystal 150 Malt: Crystal 400 Malt: Chocolate Malt: HOPS: Northdown bittering: Target: 21% 21% 44% 4% 7% 3% 67 C/152.6 F mash with 90 minute stand 79 C/174 F sparge IBU g/BBL off boil lb/US BBL RECIPE: Pale Ale Malt: Cara 30 Malt: Spraymalt Extra Light: HOPS: Magnum bittering: Blend up to 3 varieties: T90 Pellets: 81% 4% 15% 66 C/151 F mash with 70 minute stand 79 C/174 F sparge IBU g/BBL off boil lb/US BBL 300g/BBL in FV at point of chill 0.7lb/US BBL WATER TARGET: Alkalinity: Chloride: Sulphate: 80 minute boil 100ppm 300ppm 300ppm WATER TARGET: Alkalinity: Chloride: Sulphate: 70 minute boil 40ppm 150ppm 400ppm 16 17

11 recipes stout wheat/weiss beer RECIPE: Pale Ale Malt: Munich Malt: Crystal 150 Malt: Crystal 400 Malt: Chocolate Malt: Black Malt: Roast Barley: 41% 41% 5% 6% 2% 3% 2% 68 C/154.5 F mash with 90 minute stand 79 C/174 F sparge RECIPE: Pale Ale Malt: Wheat Malt: HOPS: Tettnang bittering: Hurkules Aroma: 60% 40% 67 C/152.6 F mash with 70 minute stand 79 C/174 F sparge IBU g/BBL off boil lb/US BBL HOPS: Northdown bittering: IBU minute boil YEAST: 80 minute boil Mauribrew Weiss Ferment at C/68-72 F WATER TARGET: Alkalinity: Chloride: Sulphate: 150ppm 300ppm 100ppm WATER TARGET: Alkalinity: Chloride: Sulphate: 40ppm low low 18 19

12 malt analysis parameters - 1 On your quality malt certificate this is what you will see. MOISTURE % - The drier a malt is, the less potential it has for mould growth and less potential for flavour and aroma being lost during storage. The upper limit for acceptable moisture content is usually around 6%. The moisture content generally reflects the quality of the malting itself, a high moisture malt may be poorly kilned. Important note regarding wort production for analysis: There are two ways of mashing to create an extract: Institute of Brewing method (IoB) and European Brewery Convention method (EBC). The EBC mash is made at 0.2mm (fine) and 1.0mm (coarse) grinds and is a mash which gradually rises in temperature, thus extracting more and producing a different wort than the IoB mash which is at one temperature (isothermal) and 0.2mm (fine) and 0.7mm (coarse) grinds. These two analysis systems are in the process of being merged. For the present both can be reported: EBC analysis as % extract, IoB extract as litre of extract per kilogram (L /kg). FINE EXTRACT, dwt, % - Fine refers to the fine grind of the malt that is analysed, it is a 0.2mm grind. dwt refers to the dry weight result (as opposed to the as is result which is dependent on the malt moisture). The fine grind extract percentage value gives a numerical value of the maximum soluble yield that you are likely to derive from the malt into the wort. The higher the extract value, the more soluble the material and the less husk and protein. This is a good measure of the quality of the grain itself. EXTRACT, IoB (dwt, 0.7mm grind), L /kg - IoB refers to the Institute of Brewing, who specify this method. 0.7mm is the mill setting to give a coarse grind. dwt refers to the dry weight result (as opposed to the as is result which is dependent on the malt moisture). The extract result is quoted as litre degrees per kg. The coarse grind extract value gives a numerical value of the amount of soluble extract that you are likely to derive from the malt, in the wort. It gives a better indication of the degree of starch modification that the grain underwent during the germination stage of malting. Because breweries tend to mill at around 0.7mm, the coarse grind extract value gives a closer approximation the extract achieved in the brewhouse. FINE/COARSE DIFFERENCE - This is the difference between coarse and fine grinds. If the difference is small then the malt is very consistent throughout and easily milled and extracted. High values reflect that certain parts of the malt are not sufficiently malted. TOTAL NITROGEN, dwt, % - The percentage of nitrogen gives an indication of the protein content of the grain and represents all the nitrogenous matter in the malt, including insoluble forms. In general, the more protein in the grain the less starch, which results in a lower extract yield. For 100% malt brews, TN values exceeding 1.9% indicate that the beer may haze or present mash runoff problems. Nitrogen levels less than 1.9% are adequate for head-formation, body, and healthy fermentation and produce less chill haze. TN is used to calculate the soluble nitrogen ratio. In general the greater the nitrogen in the grain, the greater the potential enzyme production is provided the malting process allows time for it to be released. TOTAL SOLUBLE NITROGEN, dwt, % - The amount of nitrogen in soluble form, expressed as a percentage of malt weight. The TSN gives an indication of the protein modification of the grain during malting and an indication of how much nitrogen will be extracted into the mash. TSN is used to calculate the soluble nitrogen ratio. SOLUBLE NITROGEN RATIO - The SNR is the total soluble nitrogen divided by the total nitrogen, expressed as a ratio. If the Institute of Brewing (IOB) analysis method is used, the SNR is quoted. The SNR gives an indication of the level of protein modification during malting (and malt modification). The higher the number, the more highly modified the malt. It also gives an indication of how much nitrogen will be extracted into the mash. Malts destined for infusion mashing should have an SNR of 36-42%, or up to 45% for light-bodied beer. At a percentage much over 45% SNR, the beer will be thin in body and mouthfeel. For traditional lager malts, 30-33% indicates undermodification, and 37-40% indicates overmodification. KOLBACH INDEX - The Kolbach Index is the total soluble nitrogen divided by the total nitrogen, expressed as a ratio. If the European Brewing Convention (EBC) analysis method is used, the Kolbach Index is quoted. The Kolbach Index gives an indication of the level of protein modification during malting (and malt modification). The higher the number, the more highly modified the malt. It also gives an indication of how much nitrogen will be extracted into the mash

13 malt analysis parameters - 2 On your quality malt certificate this is what you will see. WORT COLOUR, 450g MASH - 450g refers to the weight the sample is made up to with water during analysis (as opposed to making the volume up to 515ml with water which was an older method of analysis, no longer used). Once the wort weight has been standardised to 450g, the colour of the wort is measured using industry standard EBC colour discs. BETA GLUCAN, mg/l - As above, the wort is made upto 450g with water to standardise the weight. The result is given as mg/l. It is a measure of the soluble beta-glucan present in the malt. Beta-glucan (a type of polysaccharide) is a chain of the beta isomer of glucose molecules. High beta-glucan can increase the viscosity of the wort, impeding filtration. Also high beta-glucan indicates poor modification. DIASTATIC POWER, IoB - Diastatic power is a numerical value for the combined enzyme activities of alpha amylase, beta amylase and limit dextrinase. These enzymes are naturally present in the malt. IoB refers to the Institute of Brewing analysis method used. The diastatic power indicates the level of starch digestion you can achieve during mashing. There is an alternative method for determining Diastatic Power and it can be expressed at units WK. The formula to convert IoB to WK is: DP WK = (DP IOB*1.07*3.5)-16 ALPHA 20 C (dwt) - This test measures only alpha amylase. DU refers to dextrinising units, which are a unit of measuring alpha amylase. Dextrins are medium length carbohydrates that are formed by the action of alpha amylase cleaving starch. The result is given as (dry weight) dwt, (as opposed to the as is result which incorporates the moisture)

14 c iti CEREAL malty, biscui t, hay, husky, rusk SWE BU ET h RN oney Tt oa st, ro as t T ed ITY r jam ber ry, al PHENO LIC s p i c y, m FRU edicin SMOK Y CH OC OL E AT TRE da E ACL rk Chocolate, Black lph BITTER su Crystal colour up to 110 EBC, Munich c, FRUITY idi Peated lph PHENOLIC su Peated flavour wheel g, SMOKY ve Crystal over 240 EBC colour d ke Very dark Crystal oo CHOCOLATE Sc Chocolate, Black ked ouldy Crystal up to colour 110 EBC, Caramalt uncoo DM Crystal up to colour 240 EBC COFFEE TREACLE 24 Should not be present in any malt type ainy, RY CARAMEL earthy, m TOFFEE et card, SOLVENT ny, gr HU LP Negative: Sulphitic and Sulphidic T WET w Positive DMS: Lager a SULPHURY SOLVEN Lager, High Enzyme, Diastatic vanilla GREEN TOFFEE Caramalt, Ale RA NUTTY ME L cre a C Black, Roasted Barley or Malt N bea m s od BURNT EE Ale, Amber, Munich GREE OF F SWEET roast che Y NUTT CA Wheat, Ale, wa t peanu, t u n st SU flavour malt types showing this character CEREAL GEN N I R AST ER flavour types BIT T malt oast, lnut t malt sensory analysis Currently malt tasting is not part of any malt specification, but offers possibilities to differentiate both positive and negative flavours. Conventional malt analysis may suggest that malts are identical, yet the processing parameters used could have been different and therefore the flavour profile also slightly different (Chandra et al, 1997). Therefore it is important to have a sufficiently discriminatory method to flavour profile malts that reflects the range of malt flavours available. Some customers require tasting of worts for the correct flavour profile. This doesn t reflect contribution of the husk and the sweetness of worts predominates, making full profiling impractical. A method that fully describes the profile of malt has been developed that creates a porridge by grinding the whole malt and mixing with a small amount of water. This avoids the problems for the taster of drying out the palate if tasting whole malt or dry ground samples. When given free rein to describe malt flavours, tasters tend to use food products as descriptors. It has proved possible to group these into a smaller number of sensory terms to create a unique profile for the entire range of malts (Murray et al, 1999). This malt flavour wheel allows distinct profiles to be created for the wide range of malts and malted ingredients we produce. 25

15 maltwort Nu4y Propino Wort Venture Wort Maris Otter Wort Malty Bi4er Nu4y Malty Bi4er Nu4y Malty Bi4er Astringent Astringent Astringent flavour profiles These worts were tasted from a standard 65 mash Worts fermented with Nottingham Ale yeast at 20 c. Nu4y Propino Beer Venture Beer Maris Otter Beer Malty Bi4er Nu4y Malty Bi4er Nu4y Malty Bi4er Astringent Astringent Astringent Nu<y Propino Beer (minus bitterness) Malty Astringent Venture Beer (minus bitterness) Nu<y Malty Astringent Maris Otter beer (minus bitterness) Nu<y Malty Astringent 26 27

16 Lager Ale Bi6er Fruity 9Phenolic Burnt Nu6y Bi6er Fruity 9Phenolic Burnt Nu6y Smoky 9Sulphury Smoky 9Sulphury Treacle Solvent Treacle Solvent Chocolate Coffee Caramel Chocolate Coffee Caramel Cara 30 Amber malt Bi6er Fruity 9Phenolic Smoky Burnt Nu6y 9Sulphury Bi6er Fruity 9Phenolic Smoky Burnt Nu6y 9Sulphury Treacle Solvent Treacle Solvent flavour profiles These are tasted using a malt porridge: 40g malt ground in coffee mill or 0.7mm Buhler Fruity 6Phenolic Chocolate Coffee Bi3er Caramel Chocolate Coffee Caramel Crystal 150 Crystal Burnt Nu3y Fruity 6Phenolic Bi3er Burnt Nu3y Smoky 6Sulphury Smoky 6Sulphury Treacle Solvent Treacle Solvent Chocolate Coffee Caramel Chocolate Coffee Caramel Fruity 7Phenolic Bi4er Light Chocolate Burnt Nu4y Fruity 9Phenolic Bi6er Chocolate Burnt Nu6y Smoky 7Sulphury Smoky 9Sulphury Treacle Solvent Treacle Solvent Chocolate Coffee Caramel Chocolate Coffee Caramel

17 quality assurance Muntons Stowmarket maltings and all malt ingredients activities are covered by ISO 9001:2008 quality assurance system, ISO 50001:2011 energy management system, ISO 14001:2004 environmental management system, FSSC food safety management system. Muntons laboratories are participants in the Malt Analytes Proficiency Testing Scheme (MAPS) run by the Laboratory of the Government Chemist and openly declare their results. Muntons encourages staff to further their education and an ongoing training programme enhances the existing range of qualified Brewers and Maltsters. EMS ENMS FM Bridlington Stowmarket TRACEABILITY Traceability is important. Muntons offer peace of mind to their customers as they are able to trace all products right back to the origin of the raw material. But it is not just the products that are covered under our traceability scheme; it is also the product packaging. Muntons have systems in place to identify and trace all of the products that are manufactured and despatched. The SAP Management System allows full traceability of all raw materials (including packaging materials and processing aids) through all stages of manufacture through to the distribution of the finished product. Muntons traceability system meets the requirements of article 18 of regulation EC 178/2002. ASSURED UK MALT At the heart of the standard is a code of practice drawn up by industry experts and audited by CCFRA (Campden & Chorleywood Food Research Association Group), an independent food research organisation whose expertise is acknowledged around the world. Not only does the new standard provide powerful raw material protection to consumer and industry brands, but it complies with the British Retail Consortium s own code of practice and it enables much faster responses to supply chain dynamics. Above all, it sets UK malt apart from the competition. GM Free Kosher Vegetarian Halal Organic Muntons are certified to the Assured UK Malt standard

18 handling of sacks 25kg POLYPROPYLENE Practical Sustainability Photo is a reverse view image Photo is a reverse view image Muntons has built an enviable reputation for being the greenest maltster. Sustainability is the key objective that links all aspects of Muntons business activities and they aim to minimise their impact on the environment wherever possible. This is achieved by working with their suppliers to ensure that they also take their corporate social responsibility seriously. 1 Stand behind the sack with the thickest stitch line facing away from you. 2 Cut the thread with a sharp knife or scissors close to the edge of the bag on the right hand side Once you have cut the stitching you should be left with something similar to the examples above. 4 Pull the middle red thread to open the sack. 33

19 Flavour Acetaldehyde Bacterial contamination. Check yeast handling and general hygiene ( apple). Rapid fermentation. (Zymononas, Acetobacter). Poor O ² control. Avoid oxidation. / rough beer. Remove with warm maturation before chill 21 c +. Acetic (Vinegary). Bacterial spoilage. Check yeast handling and general hygiene (Lactobacillus, Acetobacter). Astringent. Bacterial spoilage. Check yeast handling and general hygiene. Oxidation. Reduce oxygen in headspace for packaging / storage. Pesticide residues. Check water (brewing liquor) supply. Over attenuation. Check fermentation control. Overdose of roasted malts. Check recipe requirements. Bitter. Wild yeast. Check yeast handling and general hygiene. Grist. Reformulate amount of speciality malt or hops. Too much bittering hop. Adjust bittering hop quantity. troubleshooting flavour Bready / Harsh / Speciality malt. Can be positive in stouts and porters. Drying. Adjust grist specification (less highly roasted product). Over pasteurisation. Check pasteurisation control. Oxidation. Reduce oxygen ingress in packaging / storage. Butterscotch Yeast. Can be positive if in ale. (Diacetyl, Buttery, May need longer maturation or fresh yeast. Milky). Bacterial contamination. Check hygiene particularly in fermentation (Pediococcus, Lactobacillus). Maturation. Condition for longer. Increase yeast count. Consider raising temperature. Low wort FAN. Optimise wort specification. Can be due to low valine level. Pipe lines. Check hygiene and cleaning processes. Caramel (Furanol). Too much crystal malt. Boiling too hot or pasteurising too long Carbonation. Conditioning. Check gas specifications and equipment serviceability. Catty / Over aged product. Check storage temperature and stock rotation. Blackcurrant leaves / Ribes / Cat Urine (Tom cat). Overpasteurisation. Check pasteurisation regime. Oxidation. Prevent / minimise air or oxygen entry during filling. Cheesy / Sweaty / Aged or Stale Hops. Do not use old hops. Rancid. Check store temperature and stock rotation. Bacterial spoilage. Check yeast handling and general hygiene. flavour

20 Flavour Cooked vegetable. Over pasteurisation. Check pasteurisation control. Oxidation. Check air/oxygen ingress in processing / packaging. Dimethyl sulphide Malt. Check DMS precursor (S-methyl methionine, SMM) in malt. (DMS, Tomatoes, Bacterial spoilage. Check hygiene in fermentation (O. proteus) corn). Wort. Ensure a vigorous, evaporative boil. Dry. Fermentation. Do not overattenuate. Check mash temperatures. Earthy / Musty / Brewing liquor. Seek specialist advice of water consultant. Rusty. Mould growth. Check storage areas for dryness and hygiene. Estery Fermentation. Reduce temperature and/or original gravity. (Fruity solvent). Fishy. Tank resin. Check integrity of tank linings. Fruity (Estery). Yeast Check yeast strain. Check wort gravity is not too high. flavour... Goaty. Yeast. Check yeast strain, wort composition and oxygenation. Grassy. Malt or Hops. Keep storage areas dry and clean. Honey. Yeast. Check yeast strain. Over ageing. Check storage times / conditions. Husky / Grainy. Mash conditions. Adjust mash and sparge ph downwards. Lab-ox. Packaging (Lubricants in cans). Wash cans correctly. Lightstruck Ultraviolet light on hops / Keep product out of direct sunlight. (Skunky). hop products. Meaty (Marmite). Yeast. Yeast breakdown (autolysis). Check yeast strain, handling and fermentation/ rest duration. Medicinal / TCP. Plastic packaging or tubing. Check sanitizer formulation and usage. Check integrity of tubing and packaging. 36 Water. Taste water and seek specialist advice. Wort mash run off, phenols coming through. Flavour Metallic / Inky / Contact with metalic surfaces. Check integrity of all vessels. Tin-like. Fat oxidation. Check pasteurisation and raw materials. Additives. Check priming sugars, caramels and filter powder. Aged product. Reduce storage time. Brewing liquor. Seek specialist advice on water consumption. Mouldy. Fungal contamination Storage area. Check holding tanks, packaging and fungicide stores. Onion / Garlic. Aged hops. Check hop storage and usage. Parsnips. Bacterial spoilage. Check yeast handling and general hygiene (O. proteus). Pay particular attention to wort hygiene. Phenolic (Spicy, Wild yeast infection. This can be a desirable note if a speciality yeast Herbal, Cloves, for wheat beer or if peated malt is used. Bakelite). Uncured lacquer. Check specification and integrity of tank and packaging lacquers. Dispense tubes. Check integrity and sanitising CIP procedure for plastic tubing. Brewing liquor. Seek specialist advice. Bacterial spoliage. Check yeast handling and general hygiene (coliforms). Rancid Bacterial spoilage. Check adjunct general hygiene (anaerobes). (Sick / Vomit). flavour... Rotten eggs Bacterial contamination. Check yeast hygiene in fermentation and maturation (Hydrogen (Zymomonas, Pectinatus). sulphide). Check fermentation control (yeast strain, oxygenation, pitching rate, temperature etc). Yeast. Brewing salts. Check yeast strain. Reduce SO4 Rotten vegetables Yeast breakdown. Check yeast during maturation. (Leeks, Drains). Over pasteurisation. Check pasteurisation control. 37

21 Flavour Salty. Brewing liquor. Reduce calcium chloride additions. Coolant leakage. Check coolant system for leaks. Sherry-like. Over-aged product. Check maturation conditions. Soapy. Fermentation. Check yeast strain, oxygenation (before and during fermentation) and wort composition. Cleaning process. Check all detergent is rinsed away during CIP. Solvent Tank lacquer. Check integrity of tank lacquers. (Nail varnish). Plasticiser leaks. Check for leaks. Yeast. Reduce fermentation temperature. Check yeast strain and oxygenation. Sour. Yeast autolysis. Check hygiene and yeast handling. Bacterial spoilage. Contamination: Check hygiene throughout (Lactobabillus, Pediococcus). flavour... Spicy stock Yeast. Check for wild yeast contamination. Renew yeast. Stale / Oxidised / Over-aged product. Check storage temperature and stock rotation. Cardboard / Oxidation. Check for air/oxygen ingress in processing and Papery. packaging. Check pasteurisation control. Over pasteurisation. Over pasteurisation increases rate of aging. Sulphitic Yeast. Check yeast strain and condition. (Striking match). Other sources: Antioxidants, Finings, Primings. Fermentation. Increase attenuation limit. Overaging. Reduce storage time. Oxidation. Check for air/oxygen ingress in processing and packaging. Worty /. Fermentation. Incomplete. Increase fermentation time. Wort. Ensure a vigorous evaporative boil to remove sulphury notes and DMS. Yeasty. Yeast. Yeast breakdown. Improve yeast handling. troubleshooting production 38 39

22 Beer fines then gets hazy production... Wild yeasts or bacteria. Cellar / dispense temperature. Cask disturbed. A reduction in hopping level. 40 Excess or fluffy bottoms Isinglass / Auxiliary finings addition rate. Too many fine particles. Yeast count low/ high Check grist composition. less Copper fining addition rate. Cloudy Wort Partially degraded starch. Milling too fine. Improve hygiene. Fine at temperature lower than cellar or dispense. Check dispense python cooling. Re-roll and put onto stillage. Too much being added: optimise. Optimise copper fining. Increase yeast count. Readdress yeast pitching rate/ strain. High sugar or syrup grist needs less copper fining. High dark malt grist needs copper fining. Optimise fining regime according to grist. Too high: carageenans won t sediment. Optimise temperature to C during mashing (all in temperature). Stand for 1 hour (minimum) after mashing. Husk pieces too small to form good filtration bed. Adjust mill to give less flour. Run-off too soon after mashing. Extend stand time. Reduce speed of run off. Hole sizing in plates / plate placement. Hot/cold wort clarity poor Incorrect boiling regime. Wort run-off clarity poor. Wort ph. Calcium level low. Check that plate holes are correct size and that plates are placed in the correct positions. Time copper fining addition correctly. Ensure boiling is vigorous and optimise evaporation rate and boil time. Use slower run off. Should be for efficient copper fining. If incorrect address water chemistry Seek specialist advice on water quality. Increase fining rate since hop tannins normally increase cold break. Layering Loose bottoms. Optimise isinglass / auxiliary finings. Too many fine particles. Optimise copper fining. Poor cellar handling. Improve rousing and handling regime. Low Extract Grind too fine or coarse. Adjust mill. Poor mixing in mash tun. Ensure even mixing. Leaks in system. Check all pipe work, especially pump glands. Mash thickness. No flocculation or sedimentation production... Ensure liquor to grist ratio is correct for your system mash temperature. Grease on tank or pipe work. Check cleaning regime. Water quality (ionic balance). Seek specialist advice on water quality. Suspended solids too low. Check brew house (mashing / copper) regime. 41

23 Over attenuation production... Poor cooling / skimming. Fermentability too high. Slow fermentation 42 Skim and/or cool easier. Check grist, mash thickness and temperature. Yeast pitching rate. Pitch more yeast. Normal pitching rate for worts up to 1060 is g/l (pressed yeast, or about double for barm). This can be increased by up to 25% to compensate for poor viability. Yeast pitching time. Low yeast viability. Wort temperature too low/high. Wort oxygen level out of specification. Zinc levels too low. Low ambient temperature. Wort cloudy. Slow fining Too many fine particles (<10mm). Excess copper fining. Yeast count too high or low. Wild yeast & bacteria. Finings temperature too low. Pitch after vessel about quarter full of wort. Improve yeast handling. More frequent changes. Acid wash at 4 C to remove bacterial contamination, but only every 6-8 generations. Yeast viability should be at least 90% (target 95%). Store yeast <4 C, but do not freeze. Use within 72h. Slurry yeast in vessels at 1 to 2 C. Pitching temperature: 15 to 17 C. Correct at pitching. Too high creates yeast bite. Adjust aeration (oxygenation). Rouse and check Range is 8-20 mg/litre. Use 10psi (0.7 bar) air differential at injection point to ensure small bubbles. Consider using pure (medical) oxygen. Increase time / vigour of rousing. Add zinc salt or yeast food. Aim for mg/litre. Levels up to 0.25 mg/litre may be necessary. Warm up room or vessels prior to use. Optimise copper finings. Check efficiency of wort separation. Optimise copper fining. Optimise copper fining. Yeast count should be about 1 million cells/ml. Rouse/mix racking tank to ensure even distribution of yeast count throughout racking. Improve hygiene of all vessels / attachments. Store as cool as possible (not <4 C), but note: cold increases viscosity; heat denatures protein. Slow fining/ continued... Residual fermentables too high. Check primings addition. Secondary fermentation increases CO2 absorption, causing flocs to float. Starch granules. Check wort for starch presence using iodine solution. ph. Auxiliary fining ineffective. Dead yeast. Sticking fermentation Early / sudden cooling (thermal shock). Early flocculation. Mash temperature too high. Yeast deterioration. Lack of oxygen. Keep in range If incorrect check water and mash chemistry. production... Change auxiliary. Change isinglass blend. Leave at least 30 minutes between addition of isinglass and auxiliary. Remove tank bottoms. Adjust cooling sequence or raise temperature of attemperation coolant. Increase rousing time. Investigate calcium / phosphate balance in water (seek specialist advice). Lower mash temperature. Acid wash yeast: 4 C maximum. Replace cultures more often. Adjust wort aeration (see Slow fermentation). Patchy run-off / Intermittant cloudiness Channelled bed. Production of problem worts Last runnings too weak. Slow run-off Milling too fine. Ensure good mixing during mashing. Coarse grist grind. Check sparging doesn t create channels and is even. Cut off collection at Liquor back if necessary. Adjust mill. 43

24 Slow run-off/ continued... production... Blockages in mash system. Sparge conditions. Set mash. Adjunct addition too high. Too fast a run off. Pump blockage. 44 Check for blockages in: plate holes, underbed, pipe work leading from mash vessel. Check that sparging is even. Check sparge temperature is high enough, but not higher than 78 C. Optimise stand time/temperature after mashing (1 hour minimum stand, C). Underlet bed and recirculate to refloat bed. Rake bed gently. Use higher percentage malt in grist. Bed is pulled down and slows run off. Underlet bed and recirculate to refloat bed. Clear blockage. Variation between casks Yeast levels. Fining homogeneity. Poor fining dispersion. Yeast slugs in cask. Improve agitation before fining and racking. Check mixing in holding tank. Rouse before use. Roll casks before stillage.

25 Muntons plc Cedars Maltings Stowmarket Suffolk IP14 2AG UK t. +44 (0)