Blame the Maltster. John Mallett National Homebrewers Conference

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Charity Walters
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1 Blame the Maltster John Mallett 2013 National Homebrewers Conference

6 How do You use Malt?

7 Flavor Extract FAN Enzyme Systems Body Lautering Structure What do you use?

8 Malting Considerations Carbohydrate Modification Protein Modification Sufficient Enzymes Accessible Extract Color/Flavor

9 Proper relationship between protein and starch Unique enzyme systems Husk to protect malted grain Husk to provide filter bed Characteristic flavor combination Why Barley?

10 Malting Process Steeping (in water) Washes the grain Increases the moisture from ± 12% to ± 44% Germination (Sprouting) Sprouting of barley seed Increases enzymes Softens grain Kilning (Drying)

11 Malting and Brewing Enzymes Protein Degradation Enzymes proteases - proteolytic enzymes 3 Starch Degrading Enzymes Amylases - Hydrolyze Starch in the Saccharification Stage - amylase - amylase

25 Kilning: Objectives Arrest or terminate malting process Reduce moisture to levels suitable for grain storage Stabilize enzyme complexes developed during malting Develop color and flavor (both taste and aroma) characteristics as required by the brewer

26 KILNING :09 3:55 4:41 5:26 6:12 6:58 7:44 8:30 9:16 0:02 0:47 1:33 2:19 3:05 3:51 0:37 1:23 2:09 2:55 3:41 4:26 5:12 5:58 6:44 7:30 8:16 9:02 9:47 0:33 1:18 2:04 2:49 3:35 4:20 5:06 5:51 6:37 TEMP

27 Nitrosamines in Malt Nitrosamines are highly carcinogenic and are formed in malt that is roasted over open fire. Nitrogen oxide gases react with amines in the malt to form nitrosamines such as NDMA. Indirect heating has dropped levels by over 50x Nitrosamines generated during malt production will pass into beer.

28 Direct Fire Kilning

29 Indirect Kilning

32 Diastatic Power Kolbach Index Soluble/Total Color Extract Important Malt Specs Coarse Grind, As Is

36 Low protein barley Undermodification Low temp drying Low Color Factors:

37 Barley Protein Lower protein barley helps to keep FAN down. Total Protein Specification for barley input <10.5 in Europe Western Irrigated 2-row Barley is lowest protein is great. Will loose ~0.25% through malting process

38 Base 2 Row 160 is supper hot <140 is a problem Diastatic Power Pale Ale Malt (3.5 Lov.) Munich

39 Summer Malt Hot, humid conditions in the malt house Kilning takes longer time Higher moisture in at kiln temperature Additional color development Solution Undermodify malt in germination bed. Low DP/ Low S/T Poor Lauterability

40 Blame the Maltster! Low DP with Low S/T is trouble Indicator of poor modification >145 no problems 130 DP with 41% S/T = lauterabitiy issues Our Solution: Lower strike water temp, or mash rest time increase

41 Blame the Maltster! (or perhaps the brewer?) Why did the maltster do this? Crop Year Change Variety Change Color Management Communication/Specifications by the Brewer

43 Important Malt Specs -For the Maltster Fine/course difference >1.5 shows problems 1.4 should be max Beta Glucan Best measure of carbohydrate modification. Maltster don t want to be held to this but they run the malt house on it. No problems when <140 on 2 row, 120 max. would be good, would be best S/T ratio Maltster wants to keep malting loss to min.

44 Malt Specs by Brewery Many ways to make malt, brewers feel differently about protein etc. S/T specs vary widely: Duvel is 38%, Coors at 46% high desert barley - very plump, bright, low protein. need to highly modify it to get enzymes out.

45 Briess Chilton WI 15,000 Briess Waterloo WI 30,000 45,000 Busch ARI Idaho Falls ID 320,000 Busch ARI Moorhead MN 92, ,000 Cargill Spiritwood ND 400,000 Cargill Biggar SK 220,000 Cargill Sheboygan WI 30, ,000 Gambrinus Armstrong BC 6,200 6,200 GrainCorp Calgary AB 250,000 GrainCorp Pocatello ID 92,000 GrainCorp Thunder Bay ON 120,000 GrainCorp Montreal QC 75,000 GrainCorp Vancouver WA 120, ,000 InteGrow Malt Idaho Falls ID 100, ,000 MaltEurope Winona MN 115,000 MaltEurope Great Falls MT 200,000 MaltEurope Milwaukee WI 220,000 MaltEurope Winnipeg MN 90, ,000 MillerCoors Golden CO 230, ,000 Rahr Alix AB 140,000 Rahr Shakopee MN 370, ,000 Total 3,235,200

46 North American Craft Maltsters Started malting Batch Size Annual Capacity Academy Malt Co. IN January, Blacklands Malt TX California Malting Co. CA Christensen Farms Malting Co. OR Colorado Malting Co. CO Deer Creek Malting PA Farm Boy Farms NC Farmhouse Malt NYC NY April, Grouse Malting & Roasting Co. CO March, Hillrock Estate Distillery NY Maltarie Frontenac Inc. Que Mammoth Malt IL Michigan Malt MI Our Mutual Friend Malt & Brew CO Rebel Malting Co. NE Riverbend Malt House NC Rogue Ales Farmstead Malthouse OR January, Skaggit Valley Malting and Brewing Co. WA Valley Malt MA Total 1,784

63 HOCH2 O HOCH2 O HO OH O OH OH OH OH

64 HOCH2 O HOCH2 O HOCH2 H O H OH OH O OH OH O OH OH O 2 O HOCH2 O HOCH2 O CH2 O HOCH2 O HOCH2 O OH O OH O OH O OH O OH O OH OH OH OH OH OH OH

Arthur Robert Ling b. 1861 d.1937 Chemist known for his work on starch, sugars, and brewing. Editor of the Journal of the Institute of Brewing.

65 Arthur Robert Ling b d.1937 Chemist known for his work on starch, sugars, and brewing. Editor of the Journal of the Institute of Brewing. Lecturer on Brewing and Malting at the Sir John Case Institute, London. Vice-President of the Society of Chemical Industry 1908 Gave paper in London on Autodigestion in malting. As an experiment he heated sugars and amino acids Found both color and flavor development resulted

66 Louis Camille Maillard b.1878 d.1936 French physician and chemist Described the very important browning reactons responsible for the flavors of Coffee and Chocolate called the Maillard reactions.

67 O Maltol C C C O H C O C C

68 C C C C O O C Furfural

69 Melanoidin Flavors Off flavours (bitter) Off aromas (burnt, onion, cabbage) Positive aromas (malty, bread crust-like, caramel, coffee, roasted). Sweet, Nutty, Butterscotch Molasses, coffee, fermented soy beans, cocoa products, green peas, cooked beef, Gouda, wine grapes, raw asparagus, beets, carrots, lettuce, Bell peppers No class of flavor compounds has been shown to be as important in foods

70 4 Malt Types Base High Dried Stewed Roasted

71 Pale Malt Pale Malt

72 Munich Malt

73 Carmel Malt

77 Soluble Protein Total Protein 12.0% 9.5% S/T 48.0% 38.0% Soluble Protein 5.8% 3.6%

79 AMBA Row AC Metcalfe CDC Copeland CDC Meredith Charles Conlon Conrad Expedition Harrington Hockett Merit Merit 57 Moravian 37 Moravian 69 Pinnacle Scarlett Wintmalt.

80 CDC Meredith 13% higher yield than AC Metcalfe (2005 & 2006 Coop Trials) Lodging resistance similar to AC Metcalfe 1.5 cm shorter than AC Metcalfe % plump kernels similar to AC Metcalfe Larger kernels than AC Metcalfe Very good resistance to spot-form net blotch Resistant to loose smut, similar to AC Metcalfe Excellent malting quality with moderate enzyme levels 1% lower grain protein than AC Metcalfe (2005 & 2006 Coop Trials)

81 CDC Meredith Neutral Traits: Susceptible to scald, similar to AC Metcalfe and CDC Copeland Fair rating for fusarium head blight resistance, similar to AC Metcalfe and CDC Copeland Weaknesses: 1.5 days later maturing than AC Metcalfe (1 day later than Harrington) Slightly lower test weight than AC Metcalfe

82 2013 German/Euro Varieties Wintmalt (2007) Steffi (1989) Barke (1996) Marthe (2005) Scarlet (1995) Tipple Propino Quench

83 2013 UK Varieties Spring Optic (1995) Nfc Tipple (2004) Quench (2006) Concerto (2008) Propino (2009) (Quench x NFC Tipple) Shuffle (2010) Winter Pearl Flagon Cassata Winsome

84 Marris Otter: introduced in 1966 Golden Promise (1992) Klages Important Barley

85 Land Race Barley Bere or Bygge Chevalier (1820) Hanna Goldthorpe Hannchen Bay or California Costal Oderbrucher and Manshury

86 Chevalier Barley The Rev. John Chevalier just describes the origin of this variety: a laborer (named Andrews), living in a cottage of mine at Debenham in this county (Suffolk), as he passed through a field of barley plucked a few ears, and on his arrival home threw them for his fowls into his garden, and in due time of few of the grains arrived at maturity, and as the ears appeared remarkably fine I determined to try the experiment of cultivating them. According to this variety was a selection from an already existing type of grain, and to the District and to the County at large. (Ling & Sykes, 1907, p. 421)

93 Thank You!

40 TH Barley Improvement Conference. Hacienda Hotel, San Diego, California January 11-12, 2015

40 TH Barley Improvement Conference Hacienda Hotel, San Diego, California January 11-12, 2015 Sponsors American Malting Barley Association Idaho Barley Commission Idaho Grain Producers Association Minnesota