Brewing Science. Malts and Grains

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Marilynn Goodwin
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1 Brewing Science Malts and Grains

2 Ingredients Malted barley Cereal Adjunct Hops Water Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company

3 Malted Barley Two types of barley 2- rowed 6- rowed Provides fermentable sugars, flavor, and color. MalKng process: Steeping GerminaKon Kilning Purpose: AcKvate enzyme systems Preserve for brewhouse Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company

4 MalKng Process MalKng is sproukng grains in a controlled environment unkl a certain level of modificakon is obtained and then the kernels are dried and kilned unkl a specific color is achieved.

5 MalKng Process Mal$ng Steps 1. Steep the barley in water at F for two to three days 2. Germinate for six to ten days at F. AYer six days the length of the acrospire will be ½ the length of the kernel. 3. AYer germinakon, the temperature is slowly raised to 90 F and held at this temperature for 24 hours to allow enzymes to work

6 Steeping Soak, aerate, drain. 2 days Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company

7 Germina4on VenKlated to remove CO 2 Repeated turning 4 to 5 days Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company

8 MalKng Process Mal$ng Steps 4. The temperature is raised to 120 F and held for 12 hours to dry the malt 5. The malt is kilned at the prescribed temperature to achieve the correct color

9 MalKng Process Outcome From Mal$ng Develop enzymes that will reduce starches and proteins during malkng and mashing Breakdown grain cell walls to allow enzymes to start modificakon ModificaKon, which means appropriate breakdown of starches and proteins in order for the malt to be mashed properly

10 Barley

11 Barley

12 Starch Kernel

13 Starch granule

14 Starch Conversion h`p://braukaiser.com/wiki/index.php? Ktle=Starch_Conversion

15 GelaKnizaKon of Starch

16 brewing beer -Mashing glucose 150 F + starch glucose maltose dextrin

17 Types of Brewing Malt Base Malts Base malts comprise the majority of the brewing grain bill. Typically, they are lighter in color and provide enough enzymes to convert their own starches and the starch from other malts. Base malts include: Two row barley Six row barley Lager Pilsen Vienna Munich

18 Base Malts Two Row Barley Malt Grains only grow on two rows on the ear. Only two of the six flowers are ferkle Typically has lower protein and enzymes than six row barley. Thinner husk compared to six row barley, which means less tannins that can cause off flavors in beer

19 Base Malts Six Row Barley Malt Grains grow on six rows on the ear. All six of the flowers are ferkle. Yields more per acre than two row barley malt. High in proteins and enzymes. So good with adjuncts like rice and corn which are weak in proteins and enzymes. Thick husk and more tannins than two row barley malt.

20 Base Malts Higher Kilned Base Malts Higher kilned base malts are kilned at a higher temperature than other base malts. As a result, these malts are darker in color and contain fewer enzymes for starch conversion; however, they usually have enough enzymes to convert their own starch

21 Higher Kilned Base Malts Vienna Malt Malt dried to 5% moisture and then kilned at 210 to 230 F for about one hour Provides sweet toasty malt aroma and flavor Contributes a golden to amber color in beer (3.5 to 4 degrees Lovibond) Used in Vienna lager and Oktoberfest

22 Higher Kilned Base Malts Munich Malt Kilned at up to 240 F for darker Munich malt More aromakc than Vienna malt. It provides a sweet toasty malt aroma and flavor Also darker than Vienna malt, usually Munich malt is 8 to 10 degrees Lovibond Used in Vienna, Oktoberfest, Dunkels, and Bocks

23 Types of Brewing Malts Specialty Malts All malts not included as a base malt. These malts are added to the grain bill to increase flavor, body and beer color. Usually consktutes a small porkon of the total grain bill Low to no enzymes for converkng starches and proteins during the mash.

24 Specialty Malts Crystal and Caramel Malt Typically sold by Lovibond color rakng ranging from 20 to 120 degrees Lovibond Contains no enzymes Depending on Lovibond rakng, can impart a caramel, toffee or nu`y flavor to beer Fully modified and kilned at 50% moisture content, which mashes the starches into sugars inside the grain husk.

25 Speciality Malts Chocolate Malt Under modified barley malt dried to 5% moisture and kilned at high temperatures to achieve brownish black color Contains no enzymes Imparts a nu`y or toasty aroma and flavor Used in porters, stouts, brown ales and dunkel styles.

26 Specialty Malts Black Malt (Black Patent Malt) Under modified barley malt dried to 5% moisture and kilned at higher temperature than chocolate malt, which produces darker color compared to chocolate malt Contains no enzymes Adds a sharp burnt flavor to beer Used in porters and stouts and to a lesser degree in Scotch ales Small amounts can be used for color adjustment

27 Types of Brewing Malts Adjuncts Adjuncts are unmalted grains that provide addikonal starch. Examples include rice, corn, barley, wheat, oats, and rye. The starches in adjuncts must be gelaknized before they are mashed. This gelaknizakon can be achieved by cooking or by flaking through hot rollers.

28 Adjuncts Corn and Rice Used by large American brewers to make Standard American lager. Corn and rice have low protein levels. Therefore, they are normally used in conjunckon with six row barley malt that has high protein levels. Large brewers use a double mash to gelaknize the starches in the corn and rice. Corn imparts a sweet flavor while rice is more flavor neutral

29 Adjuncts Oats Used in belgium Wit beers and Oatmeal stouts Provides a silky creaminess and oiliness. Unmalted Wheat Used in belgium Wit beers and Lambics Imparts a malty spiciness

30 Malt Analysis Moisture Content It is recommended that malt should have a moisture content less than 6%. The moisture content should be less than 4% for colored malts High moisture content can lead to mold and to loss of aroma and flavor during storage For large scale brewers, moisture increases the cost of the malt

31 Malt Analysis Dry Basis Fine Grind (DBFG) Extract Yield Assumes zero moisture content which is not true in real sepng. Uses ASBC laboratory mash. The grains are crushed on a Buhler- Miag disc mill set to.2 millimeters Indicates maximum potenkal yield. The higher the DBFG yield the be`er. Malts with a DBFG yield less than 78% are below standard.

32 Malt Analysis Dry Basis Coarse Grind (DBCG) Extract Yield Assumes zero moisture content which is not true in real sepng. Uses ASBC laboratory mash. The grains are crushed on a Buhler- Miag disc mill set to.7 millimeters Indicates possible extract yield. However, brew- house yield is always less because of malt moisture content and be`er efficiency of laboratory mash

33 Malt Analysis Fine Grind/Coarse Grind Difference The difference between the dry basis fine grind and coarse grind indicates the degree of malt modificakon. The smaller the difference the more modified the malt Normally the difference is less than 2% A DBFG DBCG up to 2.2% is OK if decockon mash is employed. For infusion mash, the difference should be less than 1.8%

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

Slide Set 4 The malting process Kilned vs. roasted Specialty grains and steeping Malt extract production Grains Used in Beer Making The most commonly used grain for beer is barley Barley retains its husk