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 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
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
Kilned Base or Specialty Malts Large batches at lower temperatures (120 o F-240 o F) for 24-48 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: 1.0 20L Kernel Characteristics: Mealy (powdery)
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: 10 140L for Roasted Green; 25 500+L Dry Roasted Kernel Characteristics: Full mealiness to full glassiness
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
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
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
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
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
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 1.056 wort? X 36 = 56 6 X = 56 6 = 336 36 36 = 9.3 lbs
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 1.061 wort to make it 1.050? 50 V = 61 4.25 V = 61 4.25 = 259.25 = 5.2 gal. 50 50 5.2 4.25 = 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 1.055 wort, assuming 1 gal. evaporates? (useful for all-grain brewing)
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
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 27 36 = 7.5 lbs of LME Convert to Pilsner DME Using 27 PPG for the base malt and 42 for the DME 10 lbs 27 42 = 6.4 lbs of DME
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)
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 36 0.65 X = 28 36 0.65 6 lbs 1.2 6 lbs = 7.2 lbs Wheat LME The Pilsner LME is 100% barley malt 6 lbs 27 = X lbs 36 X = 27 6 lbs = 0.75 6 = 4.5 lbs Pilsner LME 36 However, the Wheat LME is 35% barley malt or 7.2 lbs 0.35 2.5 lbs barley malt Therefore, only need 4.5 lbs 2.5 lbs = 2 lbs Pilsner LME
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 ) 0.13125 OG = 1.050 and Attenuation = 75% (0.75 50) 0.13125 = 4.9%
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)
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
Course Website Slides, information, tools, and useful links are posted to the course website. https://brewing.cartersite.com
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