1. Barley and the Malting Process

2. Overview
The purpose of the malting process is to convert insoluble starch chains within grains into water soluble starches that can be used in the brewing process
Barley malt is the most commonly used source of fermentable sugars in beer
Other malted grains used in brewing include wheat, rye, oats and sorghum

3. Overview (cont.)
Adjuncts are defined as any unmalted source of fermentables in brewing
Beer color is determined by the type of malts and adjuncts used in the brewing process

4. Barley Two types of barley commonly used in brewing Two-row barley
Six-row barley

5. Barley (cont.) Two-row barley Bigger kernels Higher yield
Lower nitrogen
and protein content
Lower husk content

6. Barley (cont.) Six-row barley Smaller kernels Higher diastatic
power (more enzymes)
Higher husk content

7. Barley (cont.) Key components of a barley kernel Husk Endosperm Germ
Acrospire

8. Producing Malt for Beer
Definition: Malting is the controlled germination (sprouting of roots) of cereal grains, followed by a termination of this natural process by the application of heat. This will convert the large, insoluble starch chains of the endosperm to water-soluble starches and activate both the proteolytic and diastatic enzymes
The amount of enzymatic starch conversion potential that a malt has is referred to as its "diastatic power".

9. Malting The process of malting is performed to:
Convert the large, insoluble starch chains of the endosperm to water soluble starches
Activate both the proteolytic and diastatic enzymes that will reduce the proteins and starches into desirable components in the mash

10. Malting (cont.) The process consists of
Steeping barley in 50-65F water for 2-3 days
Allowing the barley to germinate at 50-70F for 6-10 days
Gradually raising the temperature to 90F and holding for 24 hours
Gradually raising the temperature to 120F and holding for 12 hours

11. Producing Malt for Beer
Modification
Visual indicator: the length of the acrospire (the plant shoot or germ) which grows underneath the husk.
The length of the acrospire in a fully modified malt will typically be 100% of the seed length (ratio of 1:1)
If germination continued, a plant would grow, and all of the starches would be used by the plant. It’s desired to have a proper balance between resources converted by the acrospire and resources consumed by the acrospire and rootlets.
Undermodified malts have more enzymes and starches available, but also more proteins (mashing issues)
Fully modified malts will have less enzymes and starches, and proteins are degraded.

12. Producing Malt for Beer
Drying, Kilning, and Roasting Process
At the end of germination, the malt is gradually raised in temperature to 90 °F, and held there for 24 hours to permit enzyme action
Then gradually raised to 120 °F and held at this temperature for 12 hours to dry the malt, as it is essential that the malt be bone-dry before being heated to kilning temperatures to prevent the destruction of the enzymes (unless desired).
The grain is then kilned to caramelize some of the sugars (eg crystal malt) or blacken it (eg a black patent malt).
They are then cooled to below 100 °F.
The grain is then tumbled to knock the beginnings of roots off.
Malts should be allowed to rest for a month or so before being mashed.

13. Color Beer color is determined by the types of malts and adjuncts used
Two scales are used
Lovibond Scale (L)
still associated with malt color (0-600, light to dark)
USA: Standard Reference Method (SRM)
Europe: European Brewing Convention (EBC)
Both scales go from low to high, with low referring to lighter colors

14. Recipe Formulation

15. Dave Miller’s: Homebrewing Guide
Basic Parameters for a Recipe
Gravity- reflects total amount of grain
Bitterness – reflects the hopping rate
Color – reflects the amount and type of specialty grains

16. Gravity Gravity is affected by three factors
The amount of grain (malt and adjuncts)
The types of grains used
Efficiency of the process
The first two factors are strait forward and can be accounted for mathematically
Efficiency is a highly variable and has to be determined by experience.

17. Extract figures attainable from HB equipment
Barley Flakes
Black Malt
Cane Sugar
Cara Pils
Corn or Rice
Corn Sugar
Crystal malts
Honey
DME
LME
Mild Ale Malt
Munich
Pale Malt
Roasted Barley
Six-Row
Two- Row
Vienna
Wheat Malt
See Chart from BeerSmith for better numbers

18. Example : Kolsch 2-row malt 6# Vienna Malt 8oz Caramel 10 malt 8oz
Total =238/5 = 47.5
i.e. OG of for a five gallon batch*
*Does not factor in Efficiency 47.5 x .75 = 35.62
So at 75% efficiency, you should expect OG of

19. IBU = AAU x 74.4 / wort volume (gals) x U (utilization %)
Bitterness
Much more difficult to measure than gravity
Requires a laboratory
Beyond the scope of most homebrewers
A number of formulas have been published to predict the bitterness in beer
Simplest formula for attempting to predict IBU is use a sliding scale
IBU = AAU x 74.4 / wort volume (gals) x U (utilization %)

20. Example
If we use 5 AAU of hops in 5 gallons of wort and we assume 25% utilization
IBU = 5 x 74.4 / 5 x 0.25 = 18.6 IBU
Note of getting an accurate estimate with in 1 IBU with this formula

21. Hops
The factors that determine how much of bitterness get into the beer can be taking into account in your calculations
Boil Time – longer better utilization
Wort gravity – above .030 lower utilization
Quantity – More is more up to 100 IBU
Pellets vs. Whole – pellets will yield about 25% more IBU’s than whole.

22. Hops Other factors can affect
Ph levels
Boil Vigor
Wort Protein
Cold Break
Yeast type
If you use a hop bag up your quantity by 25%

23. Hops
Flavor/Aroma
Low alpha acid content
Low cohumulone AA content
Low mycerne oil content
Brewers have three options in adding aroma/flavor hops
Boiling generally for a short period of time 30 minutes or less
Steeping, kettle additions or through a hop back
Dry hopping

24. Color In some ways even harder to deal with than bitterness
The color of malt is measured by making a standard mash
Color Unit (CU)
1 CU = 1 lb of malt with color rating of 1 degree Lovibond

25. Calculate color To calculate color
Multiply the weight in lbs of each malt in your recipe by the malts color rating
Add up the figures and divide by number of gallons

26. Example – Pale Ale 6 lbs pale Malt (3L) 18CU (6x3)
0.5 lbs British Crystal (55L) CU (.5X55)
Total CU
CU/Gal (45.5/5)

27. Color Other factors that affect color Mash efficiency
Batch-to-batch variation of malt
Kettle carmelization
Aging of extract
Finings and filtration