Malts
Generally dark and sweeter in flavour, malts contain hints of caramel, toffee, and nuts. They can be light to full bodied.
Barley
-unsuitable for beer making
-lacks enzymes
-lacks friability for ease of milling
-produces a highly vicious extract deficient in amino acids
-lacks color and flavor
Desired Characteristics for Barley from farmers POV
-disease resistent
-high yield per acre
-resistent to shattering in the field
-minimal issues with lodging
Desired characteristics for barley from a maltster POV
-should be greater than 95% visible
-dry (12-14% moisture)
-disease free
-resonably free of debris
-low in nitrogen
-plump (starch husk)
-vigourous germination
-potential for rapid and complete modification
-potential for high level of brewing enzymes
Barley for Beer
-not the same as barley for animal feed
-chosen for ability to malt well and produce desired end product
-typically less yield per acre than animal feed barley
Desired characteristics of barley from brewers POV
-friable
-good extract rate
-lots of enzyme activity
-produce correct color beer
-produce correct flavors in beer
kernel form
endosperm
form of CHO in seed
starch (polymer of glucose unit)
form of CHO utilized by yeast
simple sugars
disaccharides
forms of proteins in seed
long chains (primary, secondary, tertiary, quaternary)
forms utilized by yeast
polypeptides
amino acids
How do we get from on another?
-enzymes
-proteases/peptidases
-diastase (alpa amaylase, beta amylase, dextrine, glucose)
where do these enzymes come from?
malting process
modification steps
1-preparation
2-steeping
3-germination
4-kilning
5-blending
Preparation
1-recieve malts
2-cleaned and sized
3-into storage
4-15 months storage
receiving malts
check for moisture (12-14 %)-insects
check for disease
check for uniformity/plump
cleaning and sizing
plumpest: base malts (6/64th inch, 80-85%)
Medium: specialty malts (5/64th inch)
Small Broken: sold for feed (less than 5/64th)
into storage
-keep cool less than 55F (mold)
-keep dry (12-14%)-insects
-15 months storage (respiration: oxygen and heat)
Steeping
1-initiation of malting step
2-soak in water
3-drain and aerate
4-40/50 hour process
5-multiple drain and aerate
6-change moisture to 42-46%
7-emergence of chit (root sheath)
8-transfer to germination chamber
soak in water
swell by 1/3rd
respiration
heat and CO2
microbes grow
50/60F
Germination facts
1-good access to oxygen
2-good heat transfer
3-old school 6-8 inches deep on floor
4-new school rotating drums boxes with stirrers
5-3-5 days, 60/70F
6-completed if... steely to soft, length of shoot
What happens during germination: embryo
gibberillic acid production
loss of malt extract (4-8%)
germination: aleuranic
enzyme production
germination: modification
starch broken down
cell walls produce beta glucons
proteases
germination: enzyme content increases
dextrinizing units (alpha amaylase) and digastric power
kilning
-effect on germination
-moisture (dry malts and decrease (3-5%))
-preserve enzymatic activity
-effect on flavor and color
diastase
collection of the saccharolyic enzymes (convert starch to sugar)
drastic power
ability of malted grains to convert starch to sugar. This is directly related to the amount of enzymes left at the end of kiln drying
Why is drastic power good?
can add un-malted grains and it will convert them too (corn and rice)
what is drastic power measured in?
degrees Litner
more enzymes left after kiln drying means
higher drastic power
color and kiln drying facts (5)
1-kiln cures the grains
2-curing can affect the flavor and color
3-no real test for flavor so use color as an indicator
4-color of cured grains can dictate color of the end product
5-measured in degrees Lovibond or SRM
Lovibond color method
1-older method
2-use malts to make a wort
3-compare wort to color chart
SRM (standard research method)
1-use malts to make a beer
2-place in spectrophotometer(light in and out used to determine the SRM)
home brewer
historical data is used for combining malts of a given "L" to get the styles of SRM
Lovibond color chart
3=yellow
6=orange,red,brownish
12=red brown
20=brown
Types of Malts
base
specialty
pale malt (brewers)
pilsner
pale ale malt
mild ale malt
vienna malt
munich malt
specialty (crystal and roasted)
Base malts
those which make up the major part of the grain bill
desired characteristics of base malts:
1-good flavor development
2-good enzyme activity
3-good color development
4-minimal haze effect
Specialty Malts
typically used in small amounts
add color and flavor
typically low in drastic power
Pale Malt (brewers malt)Types:
1-6 row
2-2 row
3-american 2 row
pale malt (brewers malt)
Typical of American Beers
Kilned at low temps
Impart yellow color
(May be used in dark beers too!)
6 row characteristics: (7)
1-High diastatic power
Thick husk: Tannins Issue with flavor pucker factor
3-Lot of proteins Issue with haze
4-May use adjuncts
5-Cheaper
6-Little to no protein and tannins
7-Nice clear beer
2 Row Characteristics: (5)
1-typically lower drastic power
2-thinner husk...less tannins
3-less protein...less chance for haze issues
4-typically used in European beer product
5-german all malt beers...this is malt of choice
american 2 row characteristics (4)
1-special barley
2-thinner husks
3-diastic power close to 6 row
4-maybe used in super-premium beers in US
Pilsner Malt characteristics (8)
1-2 row spring barley
2-highly modified
3-can be used as 100% of grain bill
4-lightest colored beer (L=1.5-1.9)
5-yellow/pale end result
6-nuty and biscuit flavor
7-used in Europe (Czech)
8-pilsner lager
Pale Ale Malt Characteristics (3 big ones)
1-british malt of choice
2-fully modified during germination
3-kin for a longer amount of time
PAM: fully modified during germination
-some breakdown of proteins during this process
-leads to decreased risk of haze
PAM: kiln for a longer amount of time
-less drastic power than brewers malt
-less dimethyl sulfoxide
-less s-mthyl methionine
-both converted into di methyl sulfide (DMS)
-sweet creamed corn smell to lager mash
-not found in British malts
Mild ale malt characteristics (5)
1-kilned at a higher temp (220F vs. 175F)
2-retain some but not lots of diastic power
3-import deeper color
4-typically golden to Amber color in wort
5-more robust malt flavor/aroma in finished product
Munich malt characteristics (5)
1-high kilned
2-found in Central Europe
3-aromatic
4-darker
5-kiln process slightly different...some starch conversion begins and sugars caramelize
Vienna malt characteristics (4)
1-high kilned high temp
2-found in central eurpoe
3-sweet aroma
4-golden to amber brew
Specialty malts
not used as the base malt
kiln process: effects diastic power
2 categories: Cyrstal malt and roasted malts
specialty malts function
flavor and color
-the flavor to amount used ration can be off the scale
-color..more higher "L" than base malts(Chocolate malt =600L)
Crystal Malt process:
produced by a process known as "stewing"
-soak as usual
-germinated as usual
-popped into the kiln
crystal malt process: kilning
1-kiln heated but no moisture is allowed to escape
-not trying to dry the grain
-actually active enzymes to convert start into simple sugars
-end up with a gummy ball of malt sugars inside the husk
2-open vents and crank up the heat
3-sugars carmelize
-da
crystal malt process: stewing
1-carmel color = also called Carmel malts
2-will have a very different flavor
-rich and sweet
-may be used in dark and amber malts
type of crystal malt: dextrin malt (4)
1-cara crystal/cara pils malt
2-stewing done a a higher temp
-causes formation of dextrins
3-not a dark malt..after stewing it is kilned at a lower temperature
4-good for use in either pale or dark beers
the formation of dextrins:
1-CHO with size between starch and sugar
2-have little flavor to them
functions of dextrin malt
1-add mouth feel (body)
2-foam retention in head
Specialty Malt: Roasted Malts process:(4)
1-soaked, germinated, kilned...no stewing
2-kiln dried to desirable moisture
-depends on the type of malt to be made
3-placed in a special revolving drum and heated
-darkens husk and interior
4-time and temp will determine the final product
Roasted Malt types: amber malt
-grainy, biscuit like flavor
cont. : brown malt
-kilned over hardwood
-imparts smoky flavor
cont. : chocolate malt
-high temp roast
-brownish black color
-imparts a smooth flavor
-used in brown ales and amber to dark beers
cont. black malt
-roasted to higher temp than chocolate
-darker color
-gives sharp, burnt flavor to beer
-deeper color than chocolate
cont.: roasted barley
-row, not malted (germinated etc..)
-roast in sealed drum to black color
-flavor: sharp, burnt flavor with dry graininess
-not sweet like barley which has been malted
Malts from other grains: Wheat malt
1-similar to pale brewers malt only with wheat (tough to make)
-it is a "naked" grain-no husk (growing shoot exposed)
-may get knocked off during turning process of germination
-hard to get good yield
wheat malt: no husk means that...
1-no issue with tannins
2-low diastic power
3-poor conversion of sugars
wheat malt: high protein content means...
1-filter to clear
2-cold haze is an issue however
3-lot of protein=real nice head of the beer
Malts from other grains: Rye Malt
1-naked grain
2-v difficult to work with
-loaded with gummy substances
-will lead to issues of clogging during the wort making process
3-v strong flavor (can over power the beer)
-use in small amounts
HOPS history
1-11th century...various herbs utilized
2-monks: utilized hops
-bitterness of the hops countered the sweetness (made for being able to consume more of beer)
HOPS purpose
-counter the sweetness and cloying taste of the malts and sugars
HOPS areas of production
-britain, Europe, Aussie, NZ, Pacific Northwest, Germany
What are HOPS? (6)
1-humulus lupulus
2-member of the family Cannabinacea
-not pharmacological in nature
3-climbing vine (bine)
4-perennials
5-dioecious
6-three main functions
Means of Reproduction
-rhizomes
-root stock
-cuttings
-very little pollination
(males are devalued and in some places prohibited from growing them)
Value of the female
1-produces a flavor (cone)
2-cone contains lupulin sac at base
-contains resins and aromatic oils
Why pollination may not be such a good thing(3)
1-if flowers are pollinated they produce seeds
2-seeds can contribute tannins
3-loss of cone formation
Value of the male HOPS plant(5)
1-cross pollination
2-increase yield per acre
3-increase resin content
4-increase disease resistent
5-change aroma /flavor profile
What makes HOPS bitter?
-resins in the alpha acids: humulones
humulones:
-gives soft bitterness to beer (45-70% of resins)
cohumulone:
gives harsh bitterness to beer (20-50% of resins)
adhumulone:
minor player in bitterness (10-15%)
bitternes cont. beta acis:
lupulones
colupulone
adlupulone
-beta acids become oxidized to different chemical which is the same source of the bitterness
-bitterness comes into play during lowering or aging of beer
how bitterness is determine...
AAU=alpha acid units
1 AAU=
amount of alpha acids in 1 ounce of HOPS with alpha acid content of 1%
how do you determine the alpha acid content?
if alpha acid content changes 1 year to the next you can make adjustments and get the same bittereness
HBU=
home-brew bitterness units
IBU=
international bittering units
-1 ppm iosmerized alpha acid
-not the same as AAU
why aren't IBu and AAu the same?(3)
1-extraction rate
2-isomerization rate
3-specific gravity of the beer
Aroma and Flavor
-aromatic oils
-finishing hops
Finishing hops: noble hops types
1-specific noble hops
-hallertau
-spalt
-saaz
-tettnanger
-hersbracker
varieties of HOPS
11 types
brewers gold
-high aa
-course flavor and aroma
centennial
-higher aa than cascade
chinook
-high aa
-piney aroma
Saaz
-low aa
-pungent aroma
tettnanger
-low aa
-excellent aroma and flavor
willamette
-armenian bred fuggles
-idential to British fuggles
cascade
-low to moderate aa
-floral aroma
fuggles
-low to moderate aa
-spicy aroma (British)
hallertau
-low aa
-mild aroma
-German
liberty
-american bred hallertau
-increased yield per acre
mt hood
-another us version of hallertau
Preparation of HOPS(5 steps)
1-harvest and press into boles
2-compression can burst lupulin sacs
3-exposed resins=oxidize=loose bettering abilities
4-keep refigerated
5-prevent oxygen from contacting the HOPS
Types of HOPS (2)
1-loose leaf/whole leaf
2-pelletized
disadvantages of loose leaf/whole leaf(4)
1-large surface area for oxidation
2-bulky
3-lot of storage space needed
4-hard to remove from brew kettle
Pelletized characteristics (7)
1-remove stems
2-grind cones into a powder
3-compress into pellets
4-less surface area=less oxidation
5-desolve well into brew kettle
6-require less time in brew kettle from same extraction
7-easier to remove from the brew kettle
Hops Extract process (5)
1-utilizes chemicals to extract the resins
2-must remove the chemicals (typically low boiling)
3-can use liquid carbon dioxide to extract resins
4-good yield of aa and get isomerization occurring too
5-add finished resins to the beer
When do we add HOPS?
-hopping schedule
-brew kettle
-dry hopping