1. Brewing Science
Malts and Grains

2. 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

3. 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

4. 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

5. Malting Process Malting Steps
Steep the barley in water at °F for two to three days
Germinate for six to ten days at °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

6. 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

7. 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

8. 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

9. 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

10. Barley

11. Barley

12. Starch Kernel

13. Starch granule

14. Starch Conversion

15. Gelatinization of Starch

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

17. 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

18. 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

19. 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

20. 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

21. 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

22. 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

23. 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

24. 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

25. 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

26. 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

27. 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

28. 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

29. 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

30. 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

31. 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

32. 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

33. 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