1. The Goodness of Malt Elspeth Payne BJCP Class March 10, 2013

2. What is Malt? Grain that has been –Soaked –Sprouted –Dried –Kilned The goal is to convert insoluble starch chains within the grain into water soluble starches available to the fermentation process

3. About Barley 2-row barley –Lower nitrogen/protein –Lower husk content for filtering/lautering bed –Bigger kernels –Imparts less of a grainy taste 6-row barley: more enzymes, good when lots of adjuncts, extra husk content

5. Why Barley? Barley has a good balance of starches, sugars, and proteins for brewing. Beer is made from other grains, but for western standards of body, clarity, flavor balance, barley works best About 70% of the world production of malt is barley malt

6. Adjuncts Any unmalted source of fermentables in brewing: Whole maize or grits Oatmeal Corn starch Rice or rice grits Flaked barley Flaked rye

7. Adjuncts are also… Honey Sorghum Caramel Molasses Maple syrup They tend to offer starches but little protein They tend to contribute less body

8. How is Malt Made? Choose grains with intact kernels that are about the same size, moisture content, and variety

9. Making Malt Soak the grain until it begins to sprout (without drowning it) Germinate the grain: Acrospire: the new growth out one end of rootlets and a bit up the back Modified, under modified, over modified?

10. Making Malt Kiln the grain Dry it out! Roast it for color! Here’s where the art really comes in. Then shake off the acrospire

11. The Modern Malting Tower

12. Older malting kilns … And the modern malting floor

13. A short diversion to Nottingham…

14. Where they malting old school

15. Malt requires regular turning while it’s drying

16. What else does malt do for beer? Malt adds color! Important characteristic of any style Color is mostly from malt, but also from intensity and length of boil

17. SRM color scale in U.S. EBC color scale in Europe

18. Or, if you prefer to think of it this way…

19. MALT!