Brewing Science Malts and Grains

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

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

Malting Process Malting is sprouting grains in a controlled environment until a certain level of modification is obtained and then the kernels are dried and kilned until a specific color is achieved. Provided by Ken Woodson & the North Texas Home Brewers Association

Malting Process Malting Steps Steep the barley in water at 50-65 °F for two to three days Germinate for six to ten days at 50-70 °F. After six days the length of the acrospire will be ½ the length of the kernel. After germination, the temperature is slowly raised to 90 °F and held at this temperature for 24 hours to allow enzymes to work Provided by Ken Woodson & the North Texas Home Brewers Association

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

Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company Germination Ventilated to remove CO2 Repeated turning 4 to 5 days Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company

Malting Process Malting 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 Provided by Ken Woodson & the North Texas Home Brewers Association

Malting Process Outcome From Malting Develop enzymes that will reduce starches and proteins during malting and mashing Breakdown grain cell walls to allow enzymes to start modification Modification, which means appropriate breakdown of starches and proteins in order for the malt to be mashed properly Provided by Ken Woodson & the North Texas Home Brewers Association

Barley

Barley

Starch Kernel

Starch granule

Starch Conversion http://braukaiser.com/wiki/index.php?title=Starch_Conversion

Gelatinization of Starch

brewing beer -Mashing + 140°F 150°F 160°F glucose starch glucose maltose dextrin

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 Provided by Ken Woodson & the North Texas Home Brewers Association

Base Malts Two Row Barley Malt Grains only grow on two rows on the ear. Only two of the six flowers are fertile 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 Provided by Ken Woodson & the North Texas Home Brewers Association

Base Malts Six Row Barley Malt Grains grow on six rows on the ear. All six of the flowers are fertile. 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. Provided by Ken Woodson & the North Texas Home Brewers Association

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 Provided by Ken Woodson & the North Texas Home Brewers Association

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 Provided by Ken Woodson & the North Texas Home Brewers Association

Higher Kilned Base Malts Munich Malt Kilned at up to 240 °F for darker Munich malt More aromatic 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 Provided by Ken Woodson & the North Texas Home Brewers Association

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 constitutes a small portion of the total grain bill Low to no enzymes for converting starches and proteins during the mash. Provided by Ken Woodson & the North Texas Home Brewers Association

Specialty Malts Crystal and Caramel Malt Typically sold by Lovibond color rating ranging from 20 to 120 degrees Lovibond Contains no enzymes Depending on Lovibond rating, can impart a caramel, toffee or nutty flavor to beer Fully modified and kilned at 50% moisture content, which mashes the starches into sugars inside the grain husk. Provided by Ken Woodson & the North Texas Home Brewers Association

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 nutty or toasty aroma and flavor Used in porters, stouts, brown ales and dunkel styles. Provided by Ken Woodson & the North Texas Home Brewers Association

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 Provided by Ken Woodson & the North Texas Home Brewers Association

Types of Brewing Malts Adjuncts Adjuncts are unmalted grains that provide additional starch. Examples include rice, corn, barley, wheat, oats, and rye. The starches in adjuncts must be gelatinized before they are mashed. This gelatinization can be achieved by cooking or by flaking through hot rollers. Provided by Ken Woodson & the North Texas Home Brewers Association

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 conjunction with six row barley malt that has high protein levels. Large brewers use a double mash to gelatinize the starches in the corn and rice. Corn imparts a sweet flavor while rice is more flavor neutral Provided by Ken Woodson & the North Texas Home Brewers Association

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 Provided by Ken Woodson & the North Texas Home Brewers Association

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 Provided by Ken Woodson & the North Texas Home Brewers Association

Malt Analysis Dry Basis Fine Grind (DBFG) Extract Yield Assumes zero moisture content which is not true in real setting. Uses ASBC laboratory mash. The grains are crushed on a Buhler-Miag disc mill set to .2 millimeters Indicates maximum potential yield. The higher the DBFG yield the better. Malts with a DBFG yield less than 78% are below standard. Provided by Ken Woodson & the North Texas Home Brewers Association

Malt Analysis Dry Basis Coarse Grind (DBCG) Extract Yield Assumes zero moisture content which is not true in real setting. 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 better efficiency of laboratory mash Provided by Ken Woodson & the North Texas Home Brewers Association

Malt Analysis Fine Grind/Coarse Grind Difference The difference between the dry basis fine grind and coarse grind indicates the degree of malt modification. 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 decoction mash is employed. For infusion mash, the difference should be less than 1.8% Provided by Ken Woodson & the North Texas Home Brewers Association